This Cajun standby tastes pretty swell the other 364 days of the year, too–especially if you swill a cold beer or six as you stand at the stove.

Three ingredients. One pot. Less than 15 minutes. Barely gives you time to uncork a bottle of wine or crack open a beer…but somehow, we think you’ll manage.

Turns out an old brandade can learn new tricks. Here smoked sable stands in for salt cod, bringing a smoky richness to the garlicky potato purée–to great effect.

Longnecks, lots of shrimp, and beer. There’s little else a bash requires, in our minds, although we go it one better with three eminently easy dips.

Well, why not grill clams? It’s a tradition, in tandem with a splash of sake and soy, that’s endured in Japan for centuries. One taste and you’ll understand why.

Sometimes you want a lovely little pot of seafood all to yourself. This clever little take on a French classic, which takes no more than 30 minutes, is for those times.

Say hello to the real McCoy. None of those awful clams strips stand-ins here. Just whole-belly Ipswich clams lightly coated and deeply fried.

Imagine, if you can, a grilling technique that imbues salmon with a touch of smoke yet ensures chunks of pricey fish don’t fall through the grate. You’re welcome.

Just bury a whole snapper in a heap of wet salt, shove it in the oven, and forget about it for a while. Your reward for such little effort? One of the moistest fish ever.

Just try to resist these salmon fillets, which exude a come hitherness with a citrus lilt, a beguiling blend of chili powder, cumin, and cinnamon, and a stunning, stunning look.

This swanky pasta dish, gilded with chunks of sweet, sweet lobster and hints of finely chopped chili, lends a little extravagance to everyday spaghetti.

Slurp this bowl of Christmas Eve Calamari, rich with onions, garlic, tomatoes, Italian bread, and, of course, the glorious calamari rings and tentacles.

Dorie Greenspan’s almond flounder recipe is the love child of sole amandine and sole meuniere. It has the almonds of the former and the brown butter of the latter.

Our most requested recipe, this ridiculously rich recipe takes its heat from andouille and cayenne, it’s creamy comfort from grits smothered in cheese.

This tuna melt recipe is great for kids. So wrangle them into the kitchen because, honestly, who can truly resist a gooey tuna melt?

This ghost-white gazpacho may be usual, but it’s utterly delicious. It’s a whir of almonds, fennel, cucumber, onion, and bread. In the middle, a heap ‘o crab salad.

This shrimp stock recipe should be in everyone’s repertoire. The deep, sweet—well, shrimp-y—flavor is utterly incomparable. Trust us.

Relax with these crunchy-tender fish tacos filled with a kicky cabbage slaw and sweet-tart mango-banana salsa. Think flip-flops and a beer—all year long.

An herb-infused steaming liquid lends a lovely lilt to this moist, delicate, done-in-minutes lobster. Drawn butter lends it loads of luxuriousness.

Classic bistro cooking at its best, sole meuniere maintains a balance between nutty brown butter and the lilt of lemon. A simple dish with complex results.