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Vietnamese-style Spring Rolls with Korean-style Beef

Truly fusion! Familiar Vietnamese spring rolls with Korean-style beef inspired by ideas from my grandmother's and mom's kitchens (don't tell either that I messed with their recipes).

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20 Minute One-Pan Mediterranean Shrimp and Couscous

Couscous is one of my favorite things to make on a busy weeknight for dinner. This version features shrimp, spinach, tomatoes, olives, and feta. It comes together in a jiffy and uses only one pan to cook and serve! Comforting enough for winter, but light enough to serve in the summer, this is the ultimate recipe for family and guests.

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Nam Prik Pao

This recipe for Thai chile jam—made with fried chiles, garlic, shallots, shrimp paste, fish sauce, and tamarind—comes from Pim Techamuanvivit and chef Mike Gaines of San Francisco's Kin Khao. Originally published in the New York Times.

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Linguini with Chorizo, Clams, Shrimp and Calamari

This is a lovely recipe to showcase the finest and freshest seafood from your local fishmonger. The instructions are down to the minute and the results are tasty, indeed. Two minor changes: Salt and pepper were not in the original list of ingredients but I added them as a matter of course. Additionally, the brand of chorizo I purchased lacked some bite so I added one-half teaspoon of red pepper flakes. I will definitely make this again.

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Pasta with Red Pepper Sauce, Sausage, and Shrimp

Many years ago my sister married an Italian, and has spent most of her life in Italy. She recently made a dish for us of tortellini in a simple red pepper sauce, of finely minced red peppers that had been cooked until they almost dissolved, which she said was her late mother-in-law’s recipe. When I kept asking her about possible variations or additions to the recipe, she kept saying, “No, not for this,” and stressing that it is important to stick with the recipe. Well, since I’m not Italian, I took the basic recipe and changed a few things to come up with another one. It is important, though, to stick with her preparation method, and mince the sauce ingredients finely.

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Shrimp Po' Boys with Spicy Homemade Tartar Sauce

This is a taste of New Orleans! After purchasing some wild American shrimp and stumbling upon this recipe, I knew I had to try it. Everything about this sandwich was delicious and the Tabasco-kissed tomatoes put it over the top. The spicy tartar sauce made a great foil for the crunchy shrimp. Thanks to TheLastWonton for submitting this gem! One tester note: this is sandwich is messy, in the best of ways. Feel free to experiment with soft rolls instead of crusty French ones.

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Seafood Spaghetti Florentine

This is what I call the chef's table. A lot of photographs are taken on top of this old hand crank Victrola. It still plays wonderful old scratchy records. Seems I eat here lots these days and I don't mind. So here we go. I am going to drop the white elephant right smack dab in the middle of the dining room. I put cream in my pasta. Kick me out of the club if you want but if I am going to be decadent it is decadence I want and I want it now. The noodles don't need to be swimming in a pool of cream but lightly coated just enough to keep it from being dry. As a kid I loved Sole Florentine and would eat it every time it was on a menu and this is just another version of that but instead of mashed potatoes I use the noodles. Be careful you just might find yourself adding a nip of cream to your pasta, or maybe your coffee and even your oatmeal.

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Shirred Eggs Clemenceau

I love this dish. It is classic brunch fair with a flair for the Holidays. I love New Orleans brunches and just can't think of anything better for the Holidays. The classic Shrimp Clemenceau contains potatoes but I just didn't want to add them to this because I thought they were to heavy. I also subbed in green onions for the peas. I think it is the use of the butter that ties this to the original and hence I thought this fit the Clemenceau tradition.

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Shrimp Dumplings with Asian Herb Noodles

If it is round and has meat we call it a meatball while a lot of places around the world call it a dumpling. Maybe it has something to do with the size. I am not sure. This recipe has a couple of things to note. One I ask that you use a knife to mince the noodle ingredients and to mince them very, very finely. I do this to insure that when the hot noodles are mixed with the herbs they cook. This is important especially with the ginger. The ginger would be bitter to the taste buds otherwise. I also think that using a food processor will muddle the flavors but if you want to make short work of it use the processor.

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Divine Shrimp Salad

Too often, shrimp salad is gloppy with mayonnaise, masking the verve for which shrimp deserve appreciation. Their flavor is mild, we can all agree. But with some gentle handling and choice aromatics, shrimp impart a wonderful texture, tender enough to make you swoon. Some of the sweet shrimpy poaching liquid gets added to the punchy dressing; save the rest to make pearl couscous or my wheat berry salad. The secret is to let the shrimp steep only long enough for their outsides to become opaque, then transfer them to a shallow bowl to cool—easy-peasy and impossible to overcook. My favorite way to serve this shrimp salad piled onto toast with buttery avocado. You could also toss the shrimp with a short pasta such as fusilli or ditalini, or serve it with herbed buttery potatoes, Scandinavian style. Heads up: Eat the salad in one sitting, as the citrus will toughen the shrimp as time passes.