Seafood

You need the fresh, soft, fiery red version of chorizo for this dish, the kind that bleeds out bright red-orange grease into the pot when you heat it.

A topping of salmon roe gives these deviled eggs an extra layer of flavor.

Cod and pollock are both great alternatives for the halibut.

Slow-roasting provides the best insurance for moist, super-flaky fish without the need for much tending—which means you can direct most of your attention elsewhere this Valentine’s Day.

Sometimes, mid-cooking, I like to jettison my plan and make a new, better plan. The trick is knowing when it’s better. I’m not saying I randomly hobble myself, cruelty-cooking-show style, it’s just that it’s exciting to change it up sometimes. And it surprises the family. Historically, some of the best jettison dinners at my house have started out as regular old pasta night and ended up as gather-around-the-skillet-with-bowls-and-bread night. This was one of those.

Searing scallops in the amber-hued fat rendered from cooking chorizo results in a gorgeously caramelized crust and gives the shellfish a wonderfully smoky flavor.

Nduja, a spicy salami now produced domestically, blends cured pork fat and chiles in a spreadable, meltable consistency. Combining it with lobster is transformative, taking this basic pasta Pomodoro to the next level.

Toast hazelnuts in a buttered skillet until the whole mix turns to a nutty golden elixir, then add lemon juice for a pop of freshness and spoon over perfectly crisped fish fillets.

Steam a mixture of corn, green beans, and tomatoes in a foil pouch alongside butterflied trout for an easy one-sheet-pan dinner.

For this popular Filipino breakfast, the eggplants are heavily charred before being battered with egg and pan-fried, making them smoky, creamy, crispy, and totally satisfying.

Pansit has come to symbolize long life and health in Filipino culture, and is commonly served at birthdays, baptisms, and New Year’s celebrations.

Sinigang is adobo’s close contender for the title of National Dish of the Philippines. Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami.

If you travel to the Philippines, though, you’ll discover that you can “sisig” pretty much anything. There’s chicken sisig, tuna sisig, goat sisig, and even vegetarian sisig. This squid iteration incorporates salmon caviar and crushed prawn crackers.

This recipe has all the makings for your new favorite classic fish sandwich.