In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs. Get the recipe for Crabs and Spaghetti »

Bring all the ingredients along for this simple main dish on a camping trip and make it with freshly caught fish.

Simply seasoned and fried, with a thin, crisp coating and tender, juicy meat, the fried chicken at Martha Lou’s Kitchen is some of the best we’ve ever tasted.

Our riff on St. Louis-style sauce-simmered pork steaks calls for braising tender country-style ribs in the oven.

This trout dish turns smoky and succulent in a stove-top smoker.

This pork shoulder from Brett Schreyer and his Montana-based barbecue team, UpNSmokin, is served with a sweet chile-spiked sauce. See the recipe for Brett Schreyer’s Competition Pulled Pork »

Lamb shoulder is the ideal cut for this Pueblan-style barbecue. We love this version, which is adapted from Steven Raichlen’s The Barbecue Bible (Workman, 1998), and is served with a refreshing tomatillo salsa. See the recipe for Barbacoa (Chile-Rubbed Smoked Lamb) »

A French bistro staple, this provençal salad combines tuna, olives, cucumber, green beans, anchovies, and other spring vegetables for a filling and protein-rich meal.

This homemade fettuccine is simply tossed with heirloom tomatoes and basil. Get the recipe for Fettuccine with Heirloom Tomatoes »

This clean, flavorful preparation of whole fish stuffed with pico de gallo preserves all the fish’s natural juices. Mullet is typically used, but red snapper works just as well.

Steamed Blue Crabs

The secret to this simple and satisfying pasta dish is boiling the linguine until it’s just al dente, so that it will absorb plenty of the briny, winey sauce when the two are cooked together. Get the recipe for Linguine with Clam Sauce »

This spicy shrimp dish, a Portuguese classic named for its former African colony, is served at the Liberal Club in Fall River, Massachusetts, with french fries and rice or pasta. This recipe first appeared in our March 2013 issue with Jane and Michael Stern’s article Mill Town Meals. See the recipe for Shrimp Mozambique »

This burger, inspired by one created in Modernist Cuisine co-author Nathan Myhrvold’s culinary lab, is topped with a tangy cream and vermouth sauce. Adding egg yolks to freshly ground meat makes for a supremely rich burger. Get the recipe for the Ultimate Grilled Cheeseburger »

Strong coffee pairs with soy sauce and lightly caramelized garlic and onions in a marinade that leads to ultra-juicy flank steak. Get the recipe for Coffee-and Soy-Marinated Flank Steak »

Chile heat brings out the sweetness of whole red snapper in this Jamaican recipe.

These Asian style ribs are marinated in a pungent paste made with fish sauce, lemon grass, and garlic and are served with a flavorful chili and lime spiked sauce.