Sautéing a small amount of lamb and using the fat to bloom spices and aromatics gives our Moroccan hash deep flavor. Potato, Swiss Chard, and
Jarred piquillo peppers and fresh yellow bell peppers create a complex and flavorful sauce for this Tunisian egg dish. Shakshuka SERVES 4 VEG WHY THIS
It is simple and fast to steam clams on the stovetop in a flavorful broth. Clams Steamed in White Wine SERVES 4 to 6 FAST
For perfectly cooked mussels, we easily steam a big batch in a large roasting pan in the gentle heat of the oven. Oven-Steamed Mussels SERVES
We make sure our scallops are really dry before browning them in batches to give them a perfect golden crust. Seared Scallops with Orange-Lime Dressing
We tightly pack peeled shrimp alternating heads and tails on metal skewers so they can stay on the grill longer. Grilled Marinated Shrimp Skewers SERVES
A quick brine keeps these shrimp moist and flavorful and keeping their shells on protects them as they broil. Garlicky Roasted Shrimp with Parsley and
For the most tender and succulent Greek-style shrimp, we simmer them gently in a sweet-tart tomato sauce in a skillet. Greek-Style Shrimp with Tomatoes and
We braise meaty monkfish and spices in a covered Dutch oven to create a flavorful Moroccan-style fish tagine. Monkfish Tagine SERVES 4 to 6 WHY
To perfectly cook pieces of swordfish, we simmer the fish until partially done then let it finish cooking off the heat. Sicilian Fish Stew SERVES