We salt and then broil slices of eggplant to give them the best texture and flavor in our open-faced Israeli sandwiches. Israeli Eggplant and Egg
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
A thin coating of oil, flour, cornstarch, and sugar keeps the scallops from sticking to the grill and promotes browning. Grilled Scallop and Zucchini Skewers
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
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