Seafood

The transformative power of our new favorite seedy, spicy, crunchy, garlicky oil is on full display in this dinner of simply seared scallops. A couple of drizzles adds a spice drawer’s worth of flavor in seconds.

Coconut milk and lots of aromatics bring life into this fish chowder. And just when you thought oyster crackers couldn’t get better, you’ll cook them in butter and smother them in paprika.

Slowly rendering the pancetta, gently toasting the garlic, and concentrating the tomatoes puts three pots’ worth of flavor in just one.

This sweet-and-sour glaze will work on other proteins like chicken, steaks, or ribs.

This rich, flavorful Nigerian dish brings together bold chile heat, the pleasant funk of fermented locust beans and dried shrimp, and a good dose of Old Bay.

Using both syrupy date molasses and pitted, sliced dates gives this dish rounded sweetness. It gets a dash of sourness from apple cider vinegar and some heat from cayenne.

Quinoa and baked fish are well seasoned with tangy sumac, tart lime, and garlic in this Persian-inspired dinner.

Chances are you’re trimming off and discarding way too much of your broccoli stems. The stems are so flavorful, they should be their own vegetable.

A punchy, chile-spiked fish sauce vinaigrette works as both marinade and dressing for glass noodles and handfuls of basil and cucumber.

Olives and superfast pickled onions provide tangy balance for creamy-crispy potatoes and roast cod.

Coconut crisp, laced with chile and garlic, brings texture and heat to this easy salmon dish. Make a double or triple batch of the garnish and use it as a topping for savory oatmeal, hearty soups, or roasted winter vegetables.

Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.

Seasoned with a spice mix of ground peanuts, cayenne, and ginger, these skewers are most often served with shaved onions and sliced tomato, here a tomato-cream dipping sauce quells the fiery heat.