Caribbean pepper pot, packed with chicken and shrimp, butternut squash and kale (or callaloo), wouldn't be the same without a healthy dose of spicy chile peppers.
Julia Child's classic salade Nicoise made easier. My version uses fresh tuna, but you can use any fish, or chickpeas for a vegetarian dish.
Make the broth for this seafood stew way ahead, and freeze it. Then, when it's time to serve, reheat the broth and add fish and shellfish at the last minute. A great dish for entertaining.
Comfort food, straight from the pantry: white beans, shrimp, and slow-roasted tomatoes, tossed with a bit of basil from the garden, make a quick worknight dinner.
In New England, salmon and peas are a traditional July 4 pairing. This fried rice dish brings them together in an entirely new way.
Israeli couscous anchors this bright-flavored, Greek-inspired shrimp and pasta salad. You can substitute orzo or other small pasta for the couscous.
Traditional New England crab cakes, a summer favorite, taste great with some spicy aioli mayonnaise or tartar sauce, and the ones you make at home are every bit as good as what you find at local seafood shacks.