Crispy Dirty Fried Rice with Shrimp, Two Ways

This crispy dirty fried rice is an irresistible fusion of spicy Cajun and umami rich, salty Asian flavors. In one version, the liver is the star, while the shrimp add some extra textural interest, while in the second version the shrimp take center stage while the liver blends with the other ingredients for subtle richness.

Herbed Smoked Oyster Dressing

This oyster dressing (a.k.a. stuffing) is smoky and salty from the oysters and bacon, and the toasted cubes of bread absorb just enough of the oyster juices and stock to be impossibly creamy and crunchy at the same time. A decadent holiday treat!

Hot Crab Dip

This rich, gooey, addictive dip combines the delicate sweetness of crabmeat with the slight bite of the dry vermouth and lemon juice.

Jjukumi Gui (Korean Barbecued Octopus)

Jjukumi Gui (Korean barbecued octopus) is an enticing bite of Korea, and yet oddly familiar in the way that it checks all the boxes of successful Western barbecue: a little sweet, a little spicy, a little tangy, a little smoky.

Lion’s Mane and Crab Pasta with Asparagus, Parmesan, and Lemon

This is a summery, indulgent recipe. The seafood-taste of the mushrooms is augmented by the crab meat and lots of butter, which is the friend of seafood and mushrooms alike. Fresh herbs and a generous squeeze of lemon brighten up the richness of the dish, and the lush meatiness of the mushrooms and crabmeat is complemented by snappy bites of asparagus.

Melting Pot I: The Diverse Dish that Is Gumbo, and a Recipe for Seafood Gumbo

There are three key elements to the best gumbo–an excellent seafood stock, a solid brick roux, and quality ingredients to go into it–fresh seafood when possible, okra in season, and so on. While you may sometimes have to make due with frozen or out-of-season ingredients, the stock, roux, and giving the gumbo the time it needs to develop flavor will still always give you incredible results.

Smoky Seafood Chowder

This rich, briny, creamy, slightly smoky seafood chowder is also easy to put together, and is a sure-fire way to impress dinner guests.

Tentacular Spectacular: A Recipe for Grilled Octopus

Want to serve up some citrus kissed, grilled seafood that’ll really wow your bbq guests? With this recipe for octopus, do some prep ahead of time and you can just whip these tentacled beauties out when you’re ready to grill. Presto! Tentacular spectacular!

Kimchi Jjigae with Kanikama and Tofu

A Korean classic, kimchi jjigae is one of my favorite ways to consume kimchi. In this recipe, the broth is umami-rich and spicy, and the texture of the tofu and kanikama (imitation crab) are light but satisfying, harmonizing with the mildly crunchy kimchi.