Seaweed

Because the vegetables of the sea deserve some love, too.

Forget the chicken of the sea—this seaweed is being touted as the (super-healthy) bacon of the sea.

The type of fish you use is less important than its quality. Black bass, striped bass, and fluke all translate well; ask your fish guy for what’s freshest.

The initial charring of the cabbage is key: Be brave. If you think you’ve made a terrible mistake and burned dinner, you’re doing something right. 

Make this yourself, or find furikake in Asian supermarkets or some better-stocked grocery stores.

Use your leftover turkey carcass to make the stock, and then use it in this riff on classic Japanese ramen.

Atlanta chef at Heirloom Market BBQ Jiyeon Lee’s lightly pickled mix of vegetables and seaweed is especially good with seafood.

These seared scallops on the half shell make for a show-stopping presentation. If your fishmonger can’t order the shells for you, use small plates.

Seaweed isn't just for sushi anymore. Chefs love it for all the umami it packs; we love the serious dose of nutrients that come with it

This light but richly flavored broth is good with any fatty, skin-on fish fillet, such as Arctic char or sea bass.

It might seem fussy to separate the vegetables when pickling, but if they’re combined, the colors will bleed and they won’t be as vibrant.

The owner of Thimble Island Oyster Company is revolutionizing the millennia-old farming of sea vegetables with 3-D thinking—and a network of high-end chefs

At Alma, Los Angeles, these airy beignets are topped with yuzu kosho, a spicy condiment made with yuzu (an aromatic Japanese citrus), chile, and salt. Though not the same, we got great results using lemons.

Bringing ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you'll ever make.

Chef Kenney says that combining the herbs for the salsa verde with seaweed really gives this dish that "fresh-from-the-sea flavor." In oahu, he uses just-harvested lime, but hijiki, which is widely available, works well, too.

Okay, so sushi is a little ambitious for a weekend. But this easy spicy tuna roll recipe? You've got it in the bag.

Minty peas and seared scallops are, well, two peas in a pod.