Maple syrup goes Asian in this broiled salmon, topped with a thick glaze of maple, soy, garlic, ginger, and cilantro. Sweetly salty. More

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This dish of steaming hot clams and mussels, melting creamy white beans, and smoky chorizo is a no-effort, crowd-feeding, one-pot wonder. Chorizo is one of those secret ingredients that makes for no-effort cooking because it already has so many secret ingredients within itself. More

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Peel-on shrimp cocktail with chermoula is a casual and fun French-Moroccan appetizer. More

With so many spring and summer vegetables available—fava beans, corn, shelling peas, zucchini—I wanted to try them all. That's when inspiration hit in the form of succotash. A perfect way for all the vegetables to play along, each combined in a skillet and simmered with a little milk until al dente and tossed with slivered basil. More

The restaurant Chả Cá La Vong in Hanoi makes the definitive bowl of Chả Cá, but everywhere we went in Hanoi, there were noodle joints serving their unique version of the dish. The major elements of the dish were as follows: a white-fleshed fish like catfish or snakehead seasoned with turmeric, seared, with plenty of dill and green onions on top; a bed of rice noodles; roasted peanuts; and an assortment of herbaceous greens. More

Tarragon unexpectedly spikes this breezy basil pistou. Spoon it onto quick-seared tilapia, or any summertime seafood for a dinner that's light and fresh, and heady with the scents of basil and summer herbs. More