Seafood recipe collection

Oktapodi Maratho Krasato is a Greek braised octopus with fennel and tomatoes simmered in red wine until fork-tender. Served warm or cold as a main dish or meze.

Beef filet mignon crusted with chopped peanuts, chestnuts, and parsley, served with a ginger-orange August Moon sauce. An Asian-inspired steakhouse-worthy dinner.

Oven-fried potato stew: layered potatoes, onions, and cardamom-spiced beef cubes baked in a deep tomato broth until the potatoes turn a rich red. A rustic Middle Eastern home-style dish from the Arabian Gulf.

Pepper's tuna casserole is a six-ingredient weeknight classic with egg noodles, water-packed tuna, onion, cream of mushroom soup, and a melty cheese top. Pantry-friendly comfort food.

Polenta-millet bread with cornmeal, millet, bread flour, and whole wheat in a honey-sweetened yeast dough. A rustic, multigrain artisan loaf mixed in a bread machine and baked on a stone.

Pure vegan gumbo with a slow-cooked nutty brown roux, sauteed okra, and a generous mix of greens like kale, collard, and chard. Plant-based Louisiana classic served over rice.

Homemade puris, Indian deep-fried puffed bread made with whole wheat and white flour. The dough rests for an hour then fries into golden, airy pillows in seconds.

Broiled salmon steaks with citrus vinaigrette: orange and lime juice, garlic, and fresh cilantro doubling as marinade and finishing sauce. Bright, light, and broiler-quick on a busy weeknight.

Savory poached carp simmered in a sweet-tart broth of red onion, white wine vinegar, and lemon, served hot or chilled as a traditional jelled fish with beet horseradish.

Shrimp Arnaud, a classic New Orleans appetizer of chilled shrimp marinated in a tangy vinaigrette with hot mustard, chili sauce, garlic, and chives. Dusted with paprika.

Shrimp "cooked" in a tangy citrus marinade. Fresh and refreshing cold shrimp cocktail.

Shrimp and spicy black bean spread on crackers with jalapeño, lime, garlic, and cilantro. Easy make-ahead party appetizer from the pantry.

Smoked fish spread with mayonnaise, sweet pickles, mustard, and Worcestershire sauce. A no-cook appetizer dip that chills for deep flavor, served with crackers or party breads.

Whole smoked trout on a charcoal grill with lemon and lime slices in the cavity. Low and slow over soaked wood chips for flaky, smoky fish with minimal effort.

Spicy Korean marinade with shoyu, brown rice vinegar, and hot pepper sesame oil. Three ingredients that work on tofu, tempeh, chicken, or fish.

Smoked salmon steaks rubbed with hot sweet mustard, dill, lemon, and minced onion. Low and slow in the smoker until flaky and loaded with sweet heat.