Scallion Pesto Scallop Pasta with Swiss chard is one of those “special night” meals that looks like it should belong on a restaurant table but is easy to make at home!

I received this recipe from an old friend for the family many years ago, and my family still loves it today. The crab makes it a wonderful change of pace from other weeknight fare.

Seafood pasta salad is a tasty and protein-rich treat that, when paired with a bed of your favorite greens, makes an entire meal.

A fresh and healthy mix of seafood, olives, tomatoes, and cucumbers tossed in a lemony olive oil dressing.

Gently steamed fish fillets enhanced with lemon and herbs. Light, tender, and perfect for a clean, low-fat meal.

A baked fish dish topped with creamy sauce and cheese. Rich, satisfying, and ideal for special dinners.

A spicy, tomato-based soup brimming with tender fish, okra, and bold Creole spices. A southern favorite that's full of depth and regional charm.

A simple yet flavorful baked fish dish with herbs, lemon, and butter. Moist, flaky, and easy to make — it’s fabulous for weeknights or special dinners.

Savory, spicy fish patties blended with Thai herbs, chili, and lime. Crispy outside and tender inside — best served with sweet chili sauce.

Shrimp avocado salad mixes tender shellfish with fresh vegetables for a cool, protein-filled lunch or easy light dinner.

This rosemary salmon is a favorite, thanks to the savory herb that adds unbelievable flavor to the fish as it bakes. Cooked with asparagus and red peppers, it's a healthy and quick dinner option that pulls in rave reviews too.

Juicy shrimp, crisp veggies and a silky, spicy sauce? This Thai shrimp stir-fry is a wok-and-roll winner.

Just a few ingredients, including already-cleaned fresh or frozen crabmeat, make these easy crab cakes something you can throw together any day of the week.

I'm a big sushi fan, but I don't always have time to make those intricate rolls at home. This jar is layered with my favorite California roll ingredients, so I can get the flavor I love without the fuss.

I went to Charleston a few years ago with my cousin Toni, to write a piece about the restaurants down there. At almost every restaurant we visited, it seemed, Toni ordered the Shrimp and Grits and declared them the best Shrimp and Grits she'd ever had. And we did have some really great versions. Rather than gloppy and too rich and downright soul-annihilating, like a lot of Yankee takes on the dish I've had, these were comforting with distinctive personalities from restaurant to restaurant.I decided to try to capture those flavors in a risotto. And my soul is still intact

I've been on a Bill Granger kick recently. His fresh, Asian-influenced recipes are perfect for the warmer weather that's coming our way. This recipe has been adapted from one of his, but with the method simplified a bit and the flavor boosted by the addition of ginger, cilantro, scallions and chili. This cheat's version of a Vietnamese caramel sauce is by no means traditional, but is much easier, with no boiling sugar to fret over. The sweet sauce also makes this dish a big hit with kids.

Moqueca is a traditional Brazilian fish stew. It combines many of my favorite flavors, including tomato, peppers, coconut milk, and cilantro.Some recipes call for cod, striped bass, or snapper, but because these fish are considered “moderate mercury” fish by the National Resources Defense Council, they are best eaten only occasionally. So in this stew, I used wild Alaskan salmon (as it is low in mercury, is sustainably harvested, and let’s not forget about all those awesome omega-3s). The sweet potato is not a typical moqueca ingredient, but yams are used in Brazilian cooking, so I felt they would fit in just fine. I like how they balance the dish, adding a bit of healthy starch and additional color to what’s already a pretty gorgeous stew. I adore coconut and found that the 3/4 cup of coconut milk in the recipe adds extremely subtle flavor; if you are looking for a more pronounced coconut taste, feel free to add more…

We tend to think of one-pot meals as limited to cold wintry nights. But some of the best one pot meals, like paella and clam bakes, are made for summer time. Matt Greco, the chef at Char No. 4 in Brooklyn, came up with a marvelous corn dish that’s layered into a braising pot on the stove (though you could also do it out on your grill if you’d like.). Matt browns bacon (he makes his own, of course, but you should use whatever kind you like from the grocery store), then adds smoked paprika, corn, and bourbon. To finish the dish, he nestles littleneck clams into the corn, letting them steam open right in the pot, and showers the dish with chopped basil. Summer squared.

This is an adaptation of a Nigerian peanut marinade, which is commonly spread over meat, skewered and then cooked over hot coals/firewood. We call it suya and it is popular streetfood - the kind of thing Nigerians in diaspora miss when they're away from home! - Kitchen Butterfly

Brandade de Morue is a very traditional Provençal dish, and one of my favorite comfort foods. This may just be the ultimate in mashed potatoes! My first trip to Provence was in winter, and brandade was on every menu. When it’s all mixed together, it looks just like mashed potatoes – but more. You really must try it.