Shrimp

You can use tarragon in place of chervil.

We recommend serving this juicy salad as a first course, either alone or accompanied by mixed greens. We used beefsteak tomatoes, but any fresh, ripe tomatoes would be equally delicious.

The delicate crunch of snow peas and the burst of flavor from lemon zest add interesting surprises to this creamy dish.

You won’t need a separate pan to cook the spinach for this attractive dish. Just pour the pasta and cooking water over the spinach to blanch it. Quick and easy!

Poaching refers to cooking in a liquid that’s heated to just below boiling. The shells are kept on the shrimp while cooking to keep them tender and to allow the shells to release their flavor into the poaching liquid. Cooking halibut, salmon, or shellfish this way produces a delicate texture.

The traditional seafood stew of Provence is typically made with tomatoes, shellfish, local fish, and herbs, but this version is made without tomatoes, allowing the fish and saffron to be prominent. Cooking it over a wood fire adds a bit of smoke to the beautiful fish. Serve with a crusty baguette to soak up the flavorful broth.

This is a dish you can make with little preparation or cooking time. Anyone can be a successful shrimp griller. The key things to remember are: (1) brine the shrimp to assure moistness; (2) grill them with the shells on; (3) don’t overcook them. The brightly flavored vinaigrette can be served with any other grilled fish or even chicken.