More seafood recipes from the L.A. Times Test Kitchen

Grilled Dungeness crab Total time: 20 minutes, plus marinating time Serves: 4 to 6 as appetizer, 2 to 4 as main course 2 cooked whole Dungeness crabs 2 teaspoons fennel seeds 1 teaspoon red pepper flakes 1/2 teaspoon black peppercorns 1 tablespoon kosher salt 2/3 cup chopped parsley 1/4 cup chopped green onion (green parts only) 1/3 cup olive oil 1.

Shrimp pil pil with merkén Total time: 25 minutes Servings: 4 Note: Merkén can be found at select cooking stores and gourmet markets, as well as online. 13 ounces cleaned shrimp, chopped Salt and pepper 1/4 cup plus 3 tablespoons olive oil 3 cloves garlic, finely chopped 1 tablespoon lemon juice, or to taste 1/4 cup plus 3 tablespoons white wine 2 teaspoons merkén, or to taste 1/4 cup (1/2 stick) cold butter, cut into 1/2 -inch cubes 1/2 cup finely chopped green onions (from 2 to 3 whole onions) 2 teaspoons finely chopped cilantro, or to taste 1.

Sole Total time: 40 minutes Servings: 1 fish fillet Note: I love fish.

Recipe: Spicy stir-fried squid (Ohjing-uh bokkeum)

Oven-steamed salmon with dill mayonnaise Total time: 40 minutes Servings: 6 to 8 Our recipes, your kitchen: If you try this or any other recipe from the L.A.

Crisp-skinned salmon with lentils, bacon and dandelion greens Total time: 1 hour, 35 minutes Servings: 6 to 8 Our recipes, your kitchen: If you try this or any other recipe from the L.A.

Braised sea bass with black olive vinaigrette Total time: 30 minutes Servings: 4 Black olive vinaigrette Our recipes, your kitchen: If you try this or any other recipe from the L.A.

Pinchos de gambas Total time: 20 minutes, plus marinating and soaking time Servings: 8 skewers Note: Adapted from “On a Stick!”

This recipe for steamed mussels is from a Napa Valley restaurant.

Potato and shrimp salad with green goddess dressing Total time: About 1 hour and 20 minutes Servings: 6 Note: Reserve the trimmings from the green onions, parsley and tarragon from the dressing for use in the second part of the recipe.

Baked mackerel in charmoula Total time: 50 minutes Servings: 4 2 cloves garlic, coarsely chopped 1/3 cup chopped green onions 1/3 cup chopped cilantro 1/3 cup chopped parsley 2/3 cup oil 1 teaspoon ground cumin 1/2 teaspoon salt 3/4 teaspoon paprika 1/4 cup lemon juice 1 medium onion, sliced 1/4 inch thick 4 Atlantic mackerel fillets (saba), about 1 1/2 pounds 1.

NOTE: Master Class columns are intended for ambitious home cooks, and some of the recipes may call for special ingredients or equipment.

Cioppino Total time: 2 hours Servings: 8 to 10 Our recipes, your kitchen: If you try this or any other recipe from the L.A.

Hello, Noelle. I live in the Inland Empire, and I love this restaurant in Loma Linda called Napoli.

Dear SOS: The hazelnut red pepper pesto that accompanies the salmon at Thyme restaurant in Santa Monica is addictive.

Not Uncle Rocco’s tuna Total time: 45 minutes, plus roasting and cooling times for the tomatoes Servings: 4 Note: Adapted from Molly O’Neill’s “One Big Table,” from Cara Mia Constantine.

Dear SOS: We recently ate at Humphrey’s Restaurant in San Diego.

Dear SOS: My husband and I recently moved from Beverly Hills to Dana Point.

Total time: 35 minutes, plus soaking time for the noodles Servings: 2 to 3 as a main course, 4 to 6 as a side Note: Chinese chives are significantly larger than Western chives, and their flat leaves have a delicate garlic, rather than onion, flavor.

Miso soup with clams and chives Total time: 30 minutes, plus overnight soaking time for the clams Servings: 4 Note: You can make a second batch of dashi by combining the used bonito flakes and kombu seaweed in a saucepan with 4 cups of water.

Dear SOS: I dined at American Fish in Las Vegas at the Aria hotel last weekend and enjoyed the best Caesar salad ever.

Smoked salmon hash Total time: 50 minutes Servings: 6 5 tablespoons unsalted butter, divided 1 1/2 pounds Yukon Gold potatoes, cut into ½-inch cubes 1 red onion, minced 3/4 pound cold-smoked salmon, flaked into ½-inch chunks 1/2 cup heavy cream 1 tablespoon prepared horseradish 1 teaspoon coarse-grain mustard 1 garlic clove, finely chopped 1 tablespoon finely chopped fresh dill Salt and pepper 1/4 cup capers, drained 1/4 cup crème fraîche Lemon juice, to taste 2 tablespoons chopped chives 1.

Here’s an adapted recipe for a dish served at Jake’s Grill in Portland, Ore.

Gin- and chive-cured salmon Total time: 15 minutes, plus curing time Servings: 8 to 12 1/2 cup coarse sea salt 1/4 cup plus 2 tablespoons honey 2 tablespoons black peppercorns, toasted and cracked 1/2 cup finely chopped chives 1 (11/2 -pound) salmon fillet, skin on and pinbones removed 3 to 4 tablespoons gin 1.

Ginger- and lemongrass-cured sable fish Total time: 15 minutes, plus curing time Servings: 8 to 12 1/4 cup plus 2 tablespoons coarse sea salt 1/2 cup sugar 1 tablespoon grated ginger 1 stalk lemongrass, dry outer leaves removed, inner stalk crushed (to release the oils) and coarsely chopped 2 tablespoons pink peppercorns, crushed 1 (11/4 - to 11/2 -pound) sable fillet, skin on and any pinbones removed About 3 tablespoons sake 1.

Shrimp and basil frittata Total time: 30 minutes, plus cooling time for the frittata Servings: 6 as appetizer, 4 as main course 2 tablespoons butter 1/2 cup thinly sliced green onions (both green and white parts), about 4 onions 1/2 pound peeled small shrimp (70 to 100 per pound) 6 eggs 1/4 teaspoon salt 8 to 10 leaves of basil, torn into small pieces 1.

Dear SOS: The shrimp tostones appetizer at Cafe Verde in Pasadena is delicious, unique and addictive.

These cakes are baked and can be assembled ahead of time and then heated at the last minute.

Homemade Creole seasoning blend and rich brown roux add a kick.

Nagia’s orzo and smoked eel Total time: 30 minutes Servings: 2 Note: Smoked eel is available at select markets as well as online.

Squid carbonara Total time: About 1 hour Servings: 2 Note: Adapted from Ludo Lefebvre.

Dear SOS: We spent the weekend in Los Cabos and had an incredible scallop ceviche dish at the Tequila & Ceviche Bar at Las Ventanas.

Roasted salmon with marinated fennel and thyme Total time: 1 hour, plus marinating time for the fennel Servings: 8 Note: This gorgeous main course can be put together in 5 minutes, once you prepare the marinated fennel.

Baked fish with mint (samcocho) Total time: 50 minutes Servings: 4 4 whole sea bass or Tai snapper (each about 3/4 pound), gutted and scaled Salt Fresh mint leaves 1 tablespoon olive oil Wrinkly potatoes Green cilantro sauce Red chile sauce 1.

Total time: 1 hour Servings: 4 Note: From chef Michael Cimarusti at Water Grill in Los Angeles.

Wild rice cakes with smoked trout Total time: 1 hour, 15 minutes Servings: 4 1 large or two small boiling potatoes, unpeeled (enough for 1 cup mashed) Olive oil 1 onion, chopped (about 2 cups) 3 cloves of garlic, minced (about 1 tablespoon) Salt and pepper 2 cups cooked wild rice 1 egg, lightly beaten 1 tablespoon flour 1/2 teaspoon grated nutmeg 2 green onions, chopped 1/2 pound smoked trout fillets, flaked 1/4 cup sour cream 1 heaping tablespoon prepared horseradish Juice of half a lemon 4 to 5 dashes Tabasco sauce 1 generous tablespoon fresh dill, chopped, plus more for garnish 1.

Sugar snap peas and shrimp with chive mayonnaise Total time: 25 minutes Servings: 4 to 6 1 pound sugar snap peas, strings removed 1 pound shelled large shrimp 1/3 cup mayonnaise 1 teaspoon minced shallots 3 tablespoons minced chives 1 teaspoon lemon juice Sherry vinegar Salt, pepper 1.

Pan-roasted halibut with grits, morels and spring onions Total time: About 2 hours Servings: 4 Notes: From David Lentz of the Hungry Cat in Hollywood Grits 2 cups heavy cream 2 cups water 2 garlic cloves, sliced 1 teaspoon salt 1 cup coarse grind grits 1.

Alder-smoked scallops with fennel salad Total time: 45 minutes Servings: 4 Note: When buying scallops, look for “diver” or “dry-packed” scallops; these scallops are fresh with no added liquid, and their flavor is noticeably sweeter.

Sockeye salmon with green garlic and favas Total time: 25 minutes Servings: 4 Note: Sockeye salmon is available from fish markets and select well-stocked markets.

Total time: About 4 hours Servings: 16 Note: Bayou Magic Cajun Seasoning, gumbo file and Old Bay Seasoning (a spice mix) can be found in the spice aisle of most supermarkets.

Active Work Time: 40 minutes Total Preparation Time: 2 hours Note: To clarify butter, microwave 3/4 cup (1 1/2 sticks) of butter until melted, skim off the foam from the top, then pour off the butter and discard any milky water on the bottom.

Dear SOS: The Loews Madison Hotel in Washington, D.C., has a wonderful seafood salad on its dining room menu.

Grilled romaine with walnuts, Parmesan and anchovy dressing Total time: 30 minutes Servings: 6 4 anchovy fillets 2 teaspoons minced garlic 1/2 teaspoon salt 1/2 cup olive oil 3 teaspoons lemon juice 3 (6-ounce) hearts of romaine 2/3 cup chopped, toasted walnuts 1 ounce Parmigiano-Reggiano 1.

Total time: About 45 minutes Servings: 4 to 6 1/4 cup pine nuts 1 pound cleaned squid 6 tablespoons olive oil 2 tablespoons lemon juice 2 cloves garlic, minced 3 tablespoons minced fennel fronds 1 1/2 teaspoons coarse salt 2 bulbs fennel 4 cups arugula 1.

Dear SOS: My husband and I recently ate at Opal Restaurant in Santa Barbara and had a cilantro and jalapeño sauce served over mahi-mahi that we are still dreaming about.

Dear SOS: I have been enjoying the Peruvian ceviche at Ciudad in downtown Los Angeles for quite some time now.

Dear SOS: Could you please get us the recipe for the delicious, mouth-watering Honey Shrimp with Walnuts at Typhoon restaurant at Santa Monica Airport?

3 tablespoons extra-virgin olive oil 3 cloves garlic, minced 2 cups chopped onions 1 cup chopped celery 1 cup chopped fennel 5 small tomatoes, diced 1 tablespoon tomato paste 2 tablespoons red wine vinegar 1/2 cup dry red wine 1/2 cup cold water 1/4 cup minced parsley 1 tablespoon sugar or to taste 1 tablespoon fennel seeds Salt Freshly ground black pepper 2 pounds fish, such as cod, bass, halibut and red snapper fillets, cut into 1-inch dice Heat oil in large heavy pot over medium heat.

Total time: 35 minutes Servings: 8 3 red bell peppers 1 small garlic clove, pressed or finely chopped 1/2 serrano chile, seeded 1 egg yolk, beaten Salt, pepper 1/4 cup olive oil 1.

Swordfish with tomatoes and fennel Total time: 40 minutes Servings: 4 to 6 2 ( 3/4 - to 1-pound) swordfish steaks Salt Freshly ground black pepper 3 tablespoons olive oil 1 clove garlic, thinly sliced 1 1/2 teaspoons fennel seeds 1/2 cup white wine 1/2 pound whole cherry tomatoes 2 tablespoons slivered basil leaves 1.

4 large tomatoes 1 pound thin green beans, ends cut 1 teaspoon thin strips of basil leaves 1 tablespoon extra-virgin olive oil1 pound smoked tuna, in 1 or 2 thick slices5 tablespoons mayonnaise 2 tablespoons capers, plus some juice 3 teaspoons lemon juice 3 tablespoons diced celery Salt Freshly ground pepper 4 anchovy filletsSlice off top 1/4 of tomato and, using melon baller, remove as much of insides as possible without breaking skin.

Total time: 1 hour, 15 minutes Servings: 6 1 1/2 pounds mixed miniature tomatoes 1/2 teaspoon salt 4 whole cloves garlic 1 1/4 to 1 1/2 cups olive oil, divided 1 1/2 pounds fresh sardines (about 12) 1 clove garlic, minced Pinch dried Greek oregano Pinch dried red pepper flakes 4 tablespoons lemon juice, divided 2 cucumbers Red wine vinegar 1.

Total time: About 35 minutes, plus 30 minutes chilling time Servings: 8 Note: Adapted from “I Love Crab Cakes!”

Total time: 30 minutes, plus 1 hour for chilling Servings: 8 1 pound jumbo lump or Dungeness crabmeat 4 green onions, green part only, thinly sliced 1/4 cup chopped fresh cilantro (or flat-leaf parsley) 1/2 cup panko or fine dry bread crumbs 1/2 teaspoon Old Bay seasoning (or to taste) 1/4 cup mayonnaise Salt Freshly ground black pepper 1 large egg, lightly beaten 4 tablespoons ( 1/2 stick) unsalted butter 1/4 cup olive oil 1.

Total time: 30 minutes Servings: 4 Note: Adapted from “Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories” by Lisa Lillien.

Total time: 25 minutes Servings: 6 1/2 pound mixed miniature tomatoes 1 1/4 teaspoons minced tarragon 1/2 cup (1 stick) butter, plus 1 tablespoon 1 1/2 teaspoons minced shallots 6 Petrale sole fillets (about 2 pounds) Salt, pepper Red wine vinegar 2 tablespoons oil, divided 1.

Total time: 40 to 50 minutes Servings: 6 Note: Spanish chorizo can be found at Spanish markets, most cooking supply stores and well-stocked markets. 1 1/2 cups flour 1/2 cup cornmeal 1 teaspoon sugar 1 tablespoon baking powder 1 teaspoon salt 1/2 cup butter 3/4 cup heavy cream, plus extra for brushing 1.

Total time: 45 minutes Servings: 4 Note: From Gabriela Camara of Contramar restaurant Chipotle mayonnaise 1 tablespoon lemon juice 1 large egg 1/4 rounded teaspoon salt 1/2 cup light olive oil 1 chipotle chile 1.

Total time: About 50 minutes, plus 1 hour marinating time Servings: 4 Note: The achiote paste recipe is adapted from “The Essential Cuisines of Mexico” by Diana Kennedy.

Total time: 1 hour, 10 minutes Servings: 4 to 6 Note: For asparagus stock, reserve cooking liquid from other preparations. 3/4 pound thin asparagus 1/4 pound shell-on shrimp 5 cups water or reserved asparagus stock 3 tablespoons butter, divided 1/2 cup minced onion 1 1/2 cups Arborio rice 1/4 cup dry white wine Salt 2 tablespoons grated Parmigiano-Reggiano 2 tablespoons snipped chives 1.

Total time: 35 minutes Servings: 2 Note: Fava beans are available at select Whole Foods and through West Central Produce.

Active work time: 20 minutes Total preparation time: 45 minutes Dressing 3 tablespoons white balsamic vinegar 1 tablespoon white wine vinegar 1 teaspoon Dijon mustard 1/3 cup olive oil Salt, pepper 2 tablespoons minced parsley Combine the balsamic and white wine vinegars and the mustard in a small bowl.

Total time: 40 minutes Servings: 4 Note: From the Lobster’s Allyson Thurber Lobster salad 1 pound cooked lobster meat cut into 1/2-inch chunks 1/2 cup mayonnaise 1/4 cup diced celery 1/4 cup thinly sliced green onions 1/4 cup peeled, seeded and diced tomato 1 tablespoon lemon juice Salt and fresh pepper to taste 1.

Total time: 1 hour, 15 minutes Servings: 4 to 6 Note: Serve the dish with an assortment of cracked peppers, including red, black, shichimi, Sichuan and sansho pepper, as well as roasted sesame seeds and one-half cup chopped chives, daikon sprouts and thinly sliced yuzu rind.

Dear SOS: The paella at Bar Pintxo, Joe Miller’s restaurant in Santa Monica, is better than the paella I’ve had in Spain!

Total time: 45 minutes, plus 1 1/2 to 2 hours cooking time for the beans Note: Pimentón de la vera, smoked Spanish paprika, is available at select gourmet markets and cooking stores.

If you have an S.O.S. request, write to us at [email protected]

Total time: 1 hour, 20 minutes Servings: 6 Note: Adapted from “Barefoot Contessa Back to Basics” by Ina Garten 2 cups diced butternut squash, cut into 1/2 -inch cubes (from about half of a peeled and seeded squash) 2 cups peeled and diced Yukon Gold potatoes, cut into 1/2 -inch cubes (about 2 potatoes) 2 cups peeled and diced parsnips, cut into 1/2 -inch cubes (about 3 large parsnips) 2 cups peeled and diced carrots, cut into 1/2 -inch cubes (about 3 large) Olive oil Kosher salt Freshly ground black pepper 1 tablespoon minced garlic 6 (8-ounce) skinless fish fillets, such as striped bass or halibut 6 thin slices prosciutto di Parma 8 tablespoons (1 stick) butter 6 sprigs fresh rosemary 3 tablespoons lemon juice (from 1 large lemon) 8 lemon wedges 1.

Canned tuna is so commonplace you might think it’s crazy to make your own.

Tuna, potato and green bean salad Total time: 50 minutes Servings: 4 to 6 1 pound conserved tuna, plus some of its oil, at room temperature 1/4 cup finely diced red onion, divided Salt 1 1/2 pounds small boiling potatoes, unpeeled Freshly ground black pepper Sherry vinegar 1 tablespoon capers 3/4 pound green beans, stem ends removed 1 tablespoon olive oil 4 anchovy fillets, preferably salted 2 jarred roasted red peppers, such as piquillo, cut into strips 2 teaspoons chopped parsley 1.

Total time: 25 minutes, plus cooling time Servings: Makes about 1 pound, or 2 cups flaked 1 pound fresh tuna (albacore or yellowfin), cut 1 to 2 inches thick 1 teaspoon salt 1/2 teaspoon crushed red pepper flakes 2 tablespoons sliced garlic Freshly ground black pepper 1 bay leaf 1 piece lemon peel (about 3/4 inch by 2 inches) 1 cup olive oil, plus more if necessary 1.

Total time: 20 minutes, plus chilling time Servings: 8 to 10 1 quart of oysters in their liquor 1/2 cup cider vinegar 1 teaspoon salt 1/8 teaspoon mace 10 cloves 10 peppercorns 10 allspice berries 1/8 teaspoon cayenne pepper 1.

Total time: 30 minutes plus chilling time Servings: 10 Note: Adapted from a recipe by Josef Centeno.

Total time: 45 minutes Is romesco becoming the new pesto?

Total time: 25 minutes, plus 1 to 2 hours marinating time Servings: 2 Note: Adapted from a recipe by George Laguerre of TiGeorges’ Chicken 3 cloves garlic, chopped 2 teaspoons salt 1/4 teaspoon pepper 1 teaspoon paprika 1/4 teaspoon oregano 1/4 teaspoon parsley 3 teaspoons fresh Key lime juice 1/4 cup olive oil 1 (2-pound) red snapper, cleaned Canola oil for frying 1/2 cup flour 1.

Total time: 40 minutes Servings: 6 to 8 Note: Rice vermicelli and rice paper wrappers are available in well-stocked Asian sections of most supermarkets.

Subtler than smoked salmon, gravlax has a velvety texture and a delicate taste, particularly when it’s scented with notes of anise and licorice the way Amy Scattergood prepared it for a story on brunches.

Total time: 40 minutes, plus heating time for the coals Servings: 6 1/2 cup flour 1/2 cup cornmeal Salt Freshly ground black pepper 6 (10 to 12 ounces each) trout, scaled and cleaned 2 lemons, cut into 1/8-inch-thick slices 2 tablespoons capers 12 sprigs parsley Bacon grease, butter or shortening for frying 1.

Total time: 50 minutes Servings: 4 Note: Serve with rice. 8 small banana leaves, or 8 (10-by-12-inch) sections of larger leaves, thick ribs removed 2 jalapeños, stemmed (seeded, if desired, for less heat) 2 garlic cloves 2 cups parsley leaves 2 cups cilantro leaves Finely grated zest and juice of 2 limes 1/2 teaspoon sea salt 1/2 cup best-quality olive oil 4 (6-ounce) fillets of Pacific halibut, skin off 1.

Total time: 30 minutes Servings: 4 Note: This dish is inspired by the classic pulpo a la gallega, which is boiled octopus sprinkled with pimentón, olive oil and sea salt.

Total time: 40 minutes Servings: 4 to 8 Note: Adapted from “What’s Cooking, Alaska?”

Total time: 15 minutes, plus marinating time Servings: 2 to 4 Note: This recipe calls for bamboo skewers. 1 pound cleaned, tail-on jumbo shrimp (12 to 16) Charmoula (see recipe), divided 1 large lemon, sliced crosswise into 1/8 -inch slices Oil for the grill 1.

Total time: 30 minutes Servings: 4 Note: Moroccan olives are available at Whole Foods and specialty markets.

Some exotic mushrooms may be becoming commonplace.

Total time: 45 minutes, plus 1 hour marinating time Servings: 8 as an appetizer, 4 as a main course Note: From test kitchen manager Noelle Carter.

Canele’s pan-seared snapper

Dear SOS: I hope you can obtain the recipe for the great crab cakes I had at Traxx in Union Station.

READER Phyllis Stewart wrote requesting the recipe for the baked fillet of sole from Café des Artistes in Hollywood.

Total time: About 25 minutes Servings: 4 1 cup mayonnaise 1 tablespoon each finely chopped tarragon, flat-leaf parsley and chervil 2 tablespoons chopped chives 1 tablespoon drained and rinsed capers 2 teaspoons minced shallot 2 teaspoons lemon juice, or to taste Salt Freshly ground white pepper Freshly ground black pepper 4 thick fillets (5 to 6 ounces each) flounder, sole or other mild fish, skinless 3/4 cup flour 2 large eggs, beaten with 3 tablespoons milk 1 1/2 cups panko (Japanese bread crumbs) Vegetable or canola oil for frying 1.

Garlic shrimp with grilled tomatillo sauce Total time: 25 minutes Servings: 2 to 4 1/2 pound cleaned, peeled large tail-on shrimp Olive oil 1 small clove garlic, pressed through a garlic press Salt, pepper 3/4 pound tomatillos, each cut into six wedges (eight if the tomatillos are large) 4 green onions 1 small serrano chile 1/8 teaspoon freshly ground cumin 1 teaspoon chopped fresh oregano leaves Tortillas 1.

Total time: 45 minutes, plus 1 to 2 hours for marination Servings: 6 Note: Adapted from “Doña Tomás” by Thomas Schnetz and Dona Savitsky 1 tablespoon olive oil 1 clove garlic, thinly sliced 1/4 cup plus 1 tablespoon apple cider vinegar, divided Kosher salt Pinch dried oregano Pinch ground cumin Pinch ground allspice 1 red onion, sliced paper thin and submerged in cold water for 1 hour 4 chiles de árbol 2 teaspoons canola oil 1/4 cup hulled pepitas (pumpkin seeds) 1/4 cup sesame seeds 1 clove garlic 4 (6-ounce) albacore tuna steaks, 1 1/2 inches thick Freshly ground pepper 3 tablespoons canola oil 2 teaspoons unsalted butter, at room temperature 1/4 bunch cilantro, stemmed, washed, dried and coarsely chopped, for garnish ( 1/4 cup) 1.

Total time: 40 minutes Servings: 6 VIDEO: Watch this recipe being made in the L.A.

Total time: 1 hour Servings: 6 to 8 3 tablespoons butter 1 large bulb fennel, finely diced, stalks and fronds reserved separately 3 tablespoons dry white wine 1 cup whipping cream 2 teaspoons minced shallot 1 tablespoon Pernod 4 cups rock salt 3 tablespoons fennel seed 2 tablespoons whole black peppercorns 2 dozen oysters 1.

Total time: 35 minutes Servings: 6 to 8 6 tablespoons butter 3 teaspoons coarsely chopped garlic 2 to 5 canned chipotle peppers plus 1 1/2 tablespoons adobo (liquid reserved from the can) 4 cups rock salt 2 dozen oysters 1.

Total time: 35 minutes Servings: 4 Note: Adapted from a recipe in “The Country Cooking of France” by Anne Willan 1 (1 1/4 - to 1 1/2 -pound) center-cut salmon fillet 1 leek, green part only, cut in thin strips (a few inches long and 1/8 -inch thick) 1 carrot, cut into julienne strips Medium bunch fresh tarragon Salt and pepper 1 tablespoon butter 3/4 cup heavy cream 1 1/2 teaspoons Dijon mustard, more to taste 1.

Total time: About 45 minutes Servings: Makes 2 sandwiches Notes: Adapted from “Cooking the Gullah Way: Morning, Noon, & Night” by Sallie Ann Robinson. 1 dozen large or jumbo shrimp, peeled and deveined 1 teaspoon salt 1 teaspoon black pepper 1 heaping teaspoon garlic powder 1 teaspoon paprika 1 1/2 cups vegetable or canola oil 1 medium onion, sliced crosswise into 1/2 -inch rings 1 egg 1/2 cup milk 1 cup flour 2 teaspoons mayonnaise 1 teaspoon mustard 4 slices good-quality French or country white bread 4 pieces lettuce 4 slices tomato 1.

Total time: 1 hour, 25 minutes Servings: 4 Note: From Maze restaurant chef de cuisine Josh Emett in New York 1 cauliflower head 2 cups heavy cream Sea salt Finely ground black pepper 1/2 teaspoon pink peppercorns 1/2 teaspoon Sarawak peppercorns 1/2 teaspoon white peppercorns 1/2 teaspoon Sichuan peppercorns 2 cups golden raisins 3 tablespoons olive oil, plus more for deep-frying, divided 3/4 cup semolina flour 1/4 cup cornstarch 1/2 teaspoon curry powder 5 ounces ( 1/2 cup plus 2 tablespoons) beer 5 ounces ( 1/2 cup plus 2 tablespoons) Perrier Flour for dredging the cauliflower beignets 12 scallops 1.

Total time: 1 hour Servings: 8 (makes 32 dumplings) 1/2 pound peeled, cleaned medium Pacific shrimp 1/2 pound sea scallops 1/2 pound fresh Dungeness crab meat 1/4 cup chopped garlic or regular chives 1 tablespoon minced ginger 1 tablespoon rice wine or dry sherry 2 teaspoons tamari or soy sauce 1 teaspoon sugar Pinch freshly ground white pepper 1 egg white About 32 round dumpling wrappers Peanut oil if frying, or oil for greasing the steamer rack 1.

Total time: 1 hour, 10 minutes Servings: 6 to 8 Note: Adapted from “The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa” by Marcus Samuelsson.

Total time: 50 minutes plus 30 minutes marinating time Servings: 4 Note: This recipe is an adaption and combining of two recipes from Marcus Samuelsson’s “The Soul of a New Cuisine.”

Total time: 30 minutes Servings: 4 Note: Adapted from “Piri Piri Starfish.” 1/2 cup olive oil (more as needed), divided 2 garlic cloves, peeled and slightly crushed 4 ripe tomatoes, peeled and chopped Salt, pepper 4 onions, thinly sliced 1/4 cup plus 2 tablespoons white wine vinegar 2 (1-pound each) tuna steaks, about 1 1/2 inches thick, halved crosswise 1 1/2 cups dry breadcrumbs 2 tablespoons chopped parsley 1.

Total time: 55 minutes, plus chilling time Servings: 12 canapes Note: Adapted from “The French Laundry Cookbook” by Thomas Keller Avocado salsa 3 tablespoons very finely diced red onion 3 tablespoons peeled, seeded and very finely diced cucumber 1/4 cup plus 2 tablespoons very finely diced avocado 1 teaspoon olive oil Squeeze of lemon juice Salt Freshly ground black pepper 1.

Total time: 15 minutes Servings: 6 Note: Find live spot prawns at Pearson’s Port in Newport Harbor, Los Angeles Fish Co., Fish King in Glendale, Santa Monica Seafood, selected 99 Ranch markets and other Asian markets. 2 (15-ounce) cans garbanzo beans 2 teaspoons minced garlic, divided Pinch dried red pepper flakes 1/2 teaspoon ground cumin 1 1/2 teaspoons salt, divided 1/2 cup olive oil, divided 2 tablespoons lemon juice 3/4 pound grape or cherry tomatoes, halved 2 pounds spot prawns 4 cups torn arugula leaves 1.

Total time: 20 minutes, plus pickling time for the vegetables.