This simple dish of spiced lamb and couscous makes a great midweek meal.

A nutritious and satisfying vegan couscous salad packed with colour, flavour and texture, from dried cranberries, pistachios and pine nuts.

A hearty couscous salad that is so simple to make. For a slightly different flavour, use the zest and juice of one lime. Serve with plain grilled chicken or fish for an easy summer meal.

A refreshingly easy lunch option that will help you on your way to eating five-a-day.

Brussels sprouts are delicious raw and can be used just like cabbage in a zesty, creamy, crunchy coleslaw.

Why is it hardcore? Well, the amount of garlic and anchovies in this homemade coleslaw is definitely not for the faint-hearted. But it's perfect for summer barbecues and works just as well made with winter vegetables and served alongside roast pork.

A fresh zingy coleslaw that’s perfect for serving with this biker burger.

Perfectly balancing the richness of soured cream with fresh apple, this crunchy and colourful coleslaw is quick and easy to make.

Too often, shrimp salad is gloppy with mayonnaise, masking the verve for which shrimp deserve appreciation. Their flavor is mild, we can all agree. But with some gentle handling and choice aromatics, shrimp impart a wonderful texture, tender enough to make you swoon. Some of the sweet shrimpy poaching liquid gets added to the punchy dressing; save the rest to make pearl couscous or my wheat berry salad| New Window. The secret is to let the shrimp steep only long enough for their outsides to become opaque, then transfer them to a shallow bowl to cool—easy-peasy and impossible to overcook. My favorite way to serve this shrimp salad piled onto toast with buttery avocado. You could also toss the shrimp with a short pasta such as fusilli or ditalini, or serve it with herbed buttery potatoes, Scandinavian style. Heads up: Eat the salad in one sitting, as the citrus will toughen the shrimp as time passes.

"This humble meal is today considered Puerto Rico’s unofficial national dish, and a family favorite for many. Growing up, mofongo was a dish reserved for special occasions and almost always served with “camarones a la criolla,” or Creole shrimp. My version takes my family’s recipe and incorporates a few tricks I’ve picked up along the way growing up in Brooklyn.

The Goan version of pulled pork is a meal for times of celebration. Serve it in lettuce cups with spicy coleslaw.

Shrimp pasta that tastes like you’re on vacation needs little more than shrimp and pasta. This recipe calls for tiny tomatoes, fresh basil, and choose-your-own chile paste (plus butter and salt).

Like many of the recipes in The Gift of Southern Cooking| New Window, this recipe is a little bit Scott Peacock and a little bit Edna Lewis. Stirred through the creamy grits, the shrimp paste goes further than a few pretty prawns piled on top ever could, pervading every spoonful with the pure essence of shrimp at its best and most seductive. The shrimp paste also makes a lovely spread for crackers and all-purpose flavor enhancer (just imagine stirring it into risotto, saucing fish, or filling tea sandwiches with it).

This is a really easy quick dish that tastes delicious and—okay, okay—works even if you insist on peeling off the shells after cooking. But I hope you will trust me and give the whole shrimp a try. Frying the shrimp in hot olive oil quickly crisps the shells up and seals in the juices, and throwing the salt on hot shells just as they come out of the hot oil really bonds the salt on to the shell, granting plenty of flavor. I like to squeeze a little lemon over everything for the acidity, and also because it softens both the flavor and the texture of the shells.

These fritters, aromatic with garlic and turmeric, are a riff on the classic Hà Nội street snack called bánh tôm, in which shrimp or prawns are nestled in a basket of sweet potato, then fried. We swap out the sweet potato for taro here for a slightly different flavor; the taro is also lower in moisture than sweet potato, so the fritters stay crisp longer.

A simple, scampi-inspired dinner that needs neither a lot of time, nor a lot of ingredients. The key is to swiftly simmer the shrimp—done right, these cook in less than 5 minutes—and to rely on extrovert ingredients for seasoning. Lemon juice and lemon zest deliver loads of sunny acidity. So much so that we’re also using water, not stock, to stretch the brightness, and to ensure that there’s enough sauce for bread-sopping. (On that note: A crusty baguette is my go-to here.