Espelette Salmon Tartare

My version combines radishes (which have a delightful crunch and are less pungent than winter onions), Mexican avocados (at the tail end of peak se...

Salmon Sashimi

Growing up with a Japanese mother I never ate salmon raw, now I know what I was missing! Simply sliced with a deft hand (a skill worth practicing),...

Pan Seared Mussels

Mussels are really one of the easiest things to cook if you have a big pan. I cook them in a hot pan, all in one layer. This way they cook swiftly ...

Oysters

Oysters are something my wife and I often enjoy at home. They are easy, healthy, and feel special, especially with a few spices. My son Max is not ...

Jambalaya

My version is a bit of a mish-mash, a jumble-aya if you will. It's definitely more Creole than Cajun since it includes tomatoes, plus okra just bec...

Seared Salmon

Salmon skin is delicious when pan-seared—it becomes as crisp as a potato chip—and it’s even tastier when it’s crusted with spices. Those same spice...

Penja Seared Scallops

Scallops are sustainable, healthy, and delicious. This recipe is ready in moments and makes use of in-season mandarins and a blend from the Spice C...

Roasted Whole Fish

Whole fish are easy enough for a child to make—I know because that’s when I first cooked one. After fishing with my dad, I’d stuff the trout we cau...

Shrimp Salvador

Who does not like shrimp?! I always try to buy whole fresh shrimp that have not been peeled. You can make great stock or sauce from the peels like ...

Tahina Braised Fish

Tahina is one of my favorite sauces, and things to eat. Very few people use it for cooking. The challenge is not to use high heat since it can "bre...

Poached Salmon

Poaching salmon keeps it extremely moist and makes it silky and flavorful— it’s also incredibly easy and takes very little time to cook. Unlike mos...

Pasta Puttanesca

This is an easy and quick weeknight meal that's mostly pantry ingredients. It's ready in about a half hour, and is also perfect as a blank canvas f...