Freshly shucked oysters are a classic -- and classy -- starter to a festive seafood feast. They should smell briny and fresh -- toss out any that don't pass the sniff test. To level the oysters and make sure the juices don't spill out, serve them nestled in a bed of coarse salt.
Perfect for entertaining, this lightly spiced soup can be prepared a few days in advance. Use the stems and the carefully cleaned roots of the coriander for the fullest flavour.
This Chinese-style stew is wonderful served over noodles or rice. If you wish, you can add reconstituted dried shiitake mushrooms and use the soaking liquid to replace the same amount of water in the recipe. You also can make this stew with any game meat.
Brown butter makes an easy yet luscious sauce for this elegant pasta. Swap the fusilli for any other short pasta—penne or orecchiette are great options. If you prefer a milder taste, reduce the amount of hot pepper flakes.
This curry is based on the techniques and flavours of Bengali cuisine, which is noted for its many fish dishes. A firm-fleshed freshwater or saltwater fish is needed here: Tilapia or ocean perch fillets will do quite well. Serve with rice.
All over the Caribbean there are variations of dishes with rice and peas. Cookup Rice is the Guyanese one; the coconut and salt pork add richness and flavour.
Traditional Portuguese piri-piri chicken is notorious for its spiciness. This version mixes a little bit of that heat with classic North American barbecue flavours. Grilling the chicken over indirect heat allows it to cook through without charring the skin.
You can use leftover roast chicken, or poach chicken especially for this fresh-tasting spring salad.
