Nick Nutting

Give flaky halibut the foil-packet treatment with burst cherry tomatoes and spicy, paprika-loaded sausages.

The sturdier your cress, the longer this salad will hold up at room temperature.

Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.

Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.

This very lemony curd is made with whole eggs instead of just the yolks, which gives it an extra-light texture.

This recipe is going to instruct you to remove the backbone of the fish from inside the cavity—no small task but well worth it. You can also just tie two whole fillets of salmon together (skin side facing out) if you’d like.

To serve this dish as a main course for eight, double the recipe over two pots and throw some warm baguettes on the table.