seafood

This is a classic Pugliese dish from the Bari region that I learned from my friend Mariella. The name comes from simply what the ingredients are; in Italian, it’s “riso, patate e cozze.” It is a classic “cucina povera” dish using ingredients that were cheap and readily available in the region. Traditionally, this recipe requires you to shuck the mussels, but to avoid injuries, I prefer to very lightly steam them open. This is a delicious bake that infuses the mussel juices into the potatoes and rice and gets topped with a crispy parmesan–bread crumb mix.—Haley Polinsky

This recipe is inspired by one of my favourite sauces, which I made daily when I worked at Bar Raval, a snack bar in Toronto. Romesco is a Spanish sauce made from a base of roasted red peppers, bread, almonds, garlic and sherry vinegar. I took the flavours from the sauce—and other Spanish ingredients like chorizo and vermouth—and made it into a delicious pasta. The puréed roasted red peppers make a deliciously creamy sauce that coats the mussels, while the pasta gets topped with a crunchy, salty mix of panko, almonds and cheese.—Haley Polinsky

This is a classic preparation for mussels—and for good reason. You can’t beat a rich cream sauce of shallots, garlic and butter. To make excellent frites without pulling out the deep fryer, I recommend trying this method of first blanching the potatoes in water and then roasting in the oven with olive oil. This prevents the potatoes from drying out so they stay moist on the inside and still get crispy and golden on the outside.—Haley Polinsky

Briny capers, zesty lemon and a rich butter sauce are all you need to make an amazing pan-fried fish.