Seafood

Here's a perfect way to have the taste of fried oysters without all the extra fat. If the oysters are very large, cut them in half before coating them with the cornmeal.

Originally from Catalonia, a region in northern Spain that surrounds the city of Barcelona, this appetizer is now found all over the country. If not serving immediately, pass the toppings on the side so that the bread doesn't get soggy.

Although bay leaves in this recipe smell delicious and look enticing, they should not be eaten because of their sharp edges.

Wild striped bass is an incredible delicacy on the order of wild king salmon. To complement its robust flavor and steak-like texture, we serve it with a beautiful and aggressive squid vinaigrette. This is not a dish for people who are on the fence about eating fish.

The following recipe was inspired by pissaladière, the Niçoise tart that features a similar topping.

The salsa should be very fresh. You can prepare the ingredients ahead of time, just do not combine them more than 2 hours prior to serving. Also, never spoon the salsa atop the tuna until just before serving.

(Salt Cod Fritters)

Try serving this on toast points for an appetizer or a first course.

Active time: 2 hr Start to finish: 2 hr Traditionally sprinkled over veal, a classic Italian gremolata is made of lemon zest, parsley, and garlic. Chef Odessa Piper's take on it trades lemon and garlic for lemongrass and lime zest, giving the topping a lighter, more citrusy flavor that perfectly complements the mild trout.

Can be prepared in 45 minutes or less.

Chipotle chilies are the secret to this sassy cocktail sauce.

Because they were so abundant, oysters were used as a filler and for flavor in a variety of Colonial New England dishes. They are still the star of traditional stuffings in the region.