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Tender squid rings marinated in toasted spices, lime, and fish sauce, then grilled until smoky and served with a fiery peanut dipping sauce.

Chinese Almond Chicken with Mushroom and Bamboo Shoots recipe

These scrumptious crab cakes are made with a variety of tasty spices and served with delicious tartar sauce.

Tasmanian Salmon drizzled with a dressing made with Alpine Pepper and soy sauce.

Tender chicken breast strips and red potatoes simmer in a light garlic broth brightened with lemon zest, fresh cilantro, and a Parmesan finish. Ready in 35 minutes.

Vegetarian vegetable cutlets with mashed potatoes, spinach, carrots, and bell peppers bound with matzo meal and egg. Pan-fried or baked into crispy patties.

Traditional kishke (stuffed derma) with beef liver, rice, ground beef, and coriander in natural casing, simmered low and slow in beef stock until tender.

Fried rabbit in breadcrumbs: a double-dredged, crisp-coated classic that treats rabbit like fried chicken. Milk-flour wash, then egg, then breadcrumbs. Serves with sautéed potatoes and greens.

Grilled herbed mushrooms marinated in garlic, olive oil, and red pepper flakes, served with a cold tomato dressing of shallots, sherry vinegar, and fresh herbs.

Broiled porterhouse steak with caramelized Spanish onions and a mushroom-sherry pan sauce. A lighter steakhouse dinner for two with a Weight Watchers-friendly approach.

Khombi Tarkari, spicy Indian mushrooms dry-fried with ginger, green chilies, turmeric, and roasted cumin seeds. A bold vegetarian side served warm, room temperature, or cold.

Deep-fried squid the easy way: tender rings tossed in seasoned flour and fried golden and crisp in hot oil, ready in minutes. Homemade calamari to serve with lemon wedges and your favorite dipping sauce.

San Francisco cioppino with white fish, shrimp, scallops, and Dungeness crab in a tomato, white wine, and clam juice broth. A classic Fisherman's Wharf seafood stew.

Tropical ceviche with red snapper and shrimp marinated in lime, orange juice, and passion fruit puree with jalapeno and cilantro. A Latin American showpiece appetizer.

Crispy crab and shrimp cakes crusted in crushed potato chips, spiked with Dijon, horseradish, and hot sauce. Golden, crunchy, and on the table in 20 minutes flat.

Zesty cioppino with shrimp, Dungeness crab, and scallops simmered in a tomato-white wine broth with herbs. A San Francisco-style seafood stew in one hour.