Seafood

Chef Viet Pham at Forage in Salt Lake City says: “For maximum flavor, I like to toast the nuts until they’re almost burnt.”

Saganaki, a traditional Greek preparation named after the pan in which it’s prepared, is best served straight from the skillet, with plenty of toasted bread for scooping up the savory tomato sauce. If you can find them, wild American shrimp and high-quality Greek feta really make this dish special.

Channel New England with this rich and warming one-pot clam chowder. If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice. This is part of BA's Best, a collection of our essential recipes.

Canned beans are your friend in this garlic shrimp recipe.

This rainbow trout recipe is ready in under 20 minutes, and that spiced-yogurt dressing? You're going to want it on everything.

This halibut recipe calls for ground almonds instead of breadcrumbs to get that ever-desirable crunchy coating.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

The perfect balance is sweet scallops, crunchy almonds, and zesty vinaigrette.