• 2½ lb. fresh or frozen conch meat, coarsely chopped (5 cups)
• 12 oz. salt pork (or bacon or deli ham), coarsely chopped (2 cups)
• 1 celery rib, finely chopped
• 1 garlic clove, finely chopped
• 1 small sweet or yellow onion, finely chopped
• ¼ cup all-purpose flour
• ¼ cup vegetable oil
• Steamed long-grain white rice, for serving

• ½ cup extra-virgin olive oil, plus more
• 1 celery stalk, coarsely chopped
• 1 garlic clove, finely chopped
• 1 yellow onion, coarsely chopped
• Crushed red chile flakes (optional)
• 14 oz. cuttlefish, cleaned and cut into ½-in. pieces
• 14 oz. squid, cleaned and cut into ½-in. pieces
• Kosher salt
• 2 medium tomatoes, coarsely chopped
• 2½ lb. firm white fish, such as rockfish, cleaned and cut into 2-in. pieces
• 1 lb. hard clams, scrubbed
• 1 lb. mussels, scrubbed and debearded
• 10 medium shrimp
• 4 large prawns
• Finely chopped parsley leaves, for garnish
• Toasted crusty bread, for serving

• 1 Tbsp. tamarind pulp or 1½ Tbsp. tamarind paste
• One 13-oz. can full-fat coconut milk (1½ cups)
• Kosher salt
• 4 Tbsp. vegetable oil
• 3 Tbsp. fish curry masala
• 1 Tbsp. ground coriander
• 1½ tsp. black mustard seeds
• 1½ tsp. cumin seeds
• 1½ tsp. fennel seeds
• 1 tsp. fenugreek seeds
• 12 fresh curry leaves (or substitute thawed frozen)
• 2 small green chiles, such as jalapeños or serranos, seeded and thinly sliced (optional)
• 2 medium onions, thinly sliced (2 cups)
• 3 Tbsp. ginger-garlic paste
• ½ lb. eggplant (1–2 small), cut into ½-in.-thick wedges (2¼ cups)
• 4 oz. okra, stems removed and cut into 2-in. pieces (1 packed cup)
• 3 small tomatoes, quartered (2 cups)
• 2 lb. meaty fish, such as bluefish, cod, mackerel, or salmon, cut into 3-in. pieces
• 3 Tbsp. coarsely chopped cilantro leaves and tender stems, for garnish
• Steamed rice, dosas, or naan, for serving

• 3 Tbsp. fish curry masala paste
• 3 Tbsp. vegetable oil
• ½ tsp. fennel seeds
• ½ tsp. fenugreek seeds
• ½ tsp. black mustard seeds
• 5–6 fresh curry leaves
• 2–3 green chiles, such as serrano or jalapeño, finely chopped
• 4 shallots, thinly sliced
• 2 Tbsp. ginger-garlic paste
• 1 medium tomato, finely chopped
• Kosher salt
• One 13.5-oz. can coconut milk
• 3–4 pieces kudampuli (Garcinia cambogia), soaked in ¼ cup water
• 1 lb. meaty fish fillets, such as mackerel, bluefish, or cod, cut into 3-in. pieces
• Finely chopped cilantro, for garnish
• Basmati rice or naan, for serving

• One 4–5 lb. whole chicken or gallina (hen)
• 1 Tbsp. kosher salt, plus more
• 6 garlic cloves, peeled
• 3 bay leaves
• 1 medium red onion, peeled and halved
• 1 medium tomato, halved
• 3 medium chayotes, peeled, cored, and cut into 1-in. pieces
• 2 medium carrots, peeled and cut into 1-in. pieces
• 2 medium Yukon Gold potatoes, peeled and cut into 1-in. pieces
• 2 medium zucchini, peeled and cut into 1-in. pieces
• 4 basil stems
• 3 mint stems
• ¼ cup yellow mustard
• 2 Tbsp. Worcestershire sauce
• 1 tsp. adobo sauce

• 4 lb. rose veal stew meat, cut into 2-in. pieces
• 2½ cups dry white wine
• 3 bay leaves
• Handful of fresh mint, oregano, fennel fronds, and thyme
• 1 tsp. whole black peppercorns
• Kosher salt
• 1 Tbsp. curry powder
• 3 Tbsp. olive oil
• 3 medium carrots, peeled and thinly sliced
• 1 celery stalk, thinly sliced
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, finely chopped
• 1 Tbsp. sweet paprika
• 1 tsp. smoked paprika
• 1 cup fresh tomato juice or tomato purée
• 1 cup chicken stock
• 1 cup thinly sliced roasted red peppers
• 2 tsp. cornstarch dissolved in 2 Tbsp. water
• ½ cup sour cream
• Cayenne pepper (optional)
• Cooked grits, egg noodles, or rice pilaf, for serving
• Finely chopped parsley, for garnish

• One 10-oz. can whole clams
• ½ cup white wine
• 1 Tbsp. unsalted butter
• 2 thick bacon slices, coarsely chopped
• 1 carrot, finely chopped
• 1 yellow onion, finely chopped
• 1 russet potato, cut into ½-in. cubes
• 1 cup dashi
• 1 cup whole milk
• 2 Tbsp. white miso
• Freshly ground black pepper
• Finely chopped parsley leaves, for garnish

• 3 Tbsp. kosher salt, plus more to taste
• 8 plum tomatoes, halved and seeded
• 1 baguette (10 oz.), preferably stale, cut into large pieces
• 1 garlic clove, coarsely chopped
• ½ small yellow onion
• 1 cup extra-virgin olive oil, plus more for drizzling
• 2 Tbsp. sherry vinegar, plus more to taste
• 1½ cups finely chopped Ibérico or serrano ham, or prosciutto
• 3 hard-boiled eggs, finely chopped

For the anchovy broth:

• 2 oz. dried anchovies (about ⅓ cup), cleaned if desired (see headnote)
• 1 large sheet (¾ oz.) dasima or kombu (dried kelp)
• 1 daepa (Korean leek), cut into 1-inch pieces

For the soup:

• 4 oz. beef brisket, cut into bite-size pieces
• 2 Tbsp. cheongjang (light Korean soy sauce), or gukganjang (Korean soup soy sauce)
• 1 Tbsp. toasted sesame oil
• 14 oz. fresh or thawed frozen sliced tteok (coin-shaped rice cakes)
• 1 Tbsp. finely chopped garlic
• 2 eggs, beaten
• 3 scallions, thinly sliced on the bias
• Kosher salt

• Kosher salt and freshly ground black pepper
• 2 lb. russet potatoes, peeled and cut into 2-in. pieces
• 3 Tbsp. finely chopped cilantro, for garnish
• 3 Tbsp. finely chopped parsley leaves, for garnish
• ⅓ cup olive oil
• ½ tsp. crushed red chile flakes
• 5 garlic cloves, finely chopped
• 2 yellow onions, coarsely chopped
• 2 bay leaves, torn in half
• 1 green bell pepper, seeded, and roughly chopped
• One (16-oz.) can whole tomatoes, undrained, crushed by hand
• 1 cup fish stock or bottled clam juice
• ½ cup dry white wine
• 18 mussels, washed and debearded
• 2 lb. boneless, skinless haddock or cod filets, cut into 1½-in. pieces