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.

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). The result is spicy, saucy, and deeply savory. Starting with shelled shrimp is easier, yes—but they cost more and give you less to work with. Approach shelling as a chance to unwind. Sway to music, toss the shells in a pot, and let them simmer with water. In a matter of minutes, you’ll have a briny stock. That is where pasta will cook, happily, yielding a starchy liquid gold to bolster the sauce. The chile paste is up to you, depending on what you have in the kitchen. Calabrian for kick, harissa for spiced warmth, gochujang for tangy funk? You tell me. And if the basil quantity sounds like overkill, well, that’s the point. In this case, it is treated less like an herby garnish, and more like a leafy green, so there’s no need to fuss over a side dish. Sounds like vacation to me.

I watched the Shrimp and Grits Throwdown with Bobby Flay one night on Food Network and it got in my head...and needed to get in my mouth..a quick pantry fridge search revealed: frozen shrimp, polenta, guanciale, smoked cheddar and arugula... so I put it all together and it worked! It worked beautifully. I've made it again and again each time with whatever cheese/smoked pork product is around.. aged gouda, marscapone and thick cut bacon also yielded terrific results...there is lots of room for creativity in this recipe. It takes under a half hour and is truly satisfying... warm, spicy, cheesy, creamy..lovely dinner after a long day.

This recipe results in a wonderful contrast between the spicy, slightly sweet, acidic tomato layer on top, and the creamy baked orzo on the bottom. The top layer was perfect -- it would be terrific on its own over pasta, with some crumbled goat or feta, and a little fresh basil. It smelled fabulous while cooking, and tasted even better. I probably cooked my orzo longer than I should have (and I reduced the pasta water by half to account for that), so the bottom layer ended up wetter than it should have been -- a little less than al dente, when the ends of the orzo just look like they're starting to get pale and cooked, would probably be better. I'd also recommend cooling the orzo with cold water. Once I get the orzo right, this is definitely a meal I would serve for guests.

A few weeks ago, we made homemade Limoncello, and somehow, we have some left. We've sipped, and we've shared, and still there was a little bit left, so we decided to cook with it. We made Limoncello Shrimp. And they were really good. Like sop-up-that-sauce-with-the-nearest-hunk-of-bread good.

This dish is simple enough to make on a weeknight, and elegant enough to serve at a Thanksgiving dinner. The sauce is rich and creamy, and the shrimp is poached in turmeric water. Peas add a pop of brightness.

At a cooking school we made a vinaigrette using vanilla bean. I loved the flavors so much that I have been making my own version every since. It is perfect with citrus, and made in heaven for seafood (especially lobster). This salad pairs the combination of two varietals of oranges with rock shrimp and large shrimp and lobster for a real treat.

Making green curry paste from scratch is fun, and surprisingly easy. Homemade green curry paste is tastier and more beautiful than any jarred product you can buy from the supermarket. This recipe yields about 2.5 cups of green curry paste, so freeze the extra green curry paste in ice cube molds, and then use one cube for serving 2-3 people.

I have been trying to perfect my pot sticker recipes for several years now, and I find that the combination of pork and shrimp is by far THE BEST! They are light, flavorful and the dipping sauce that goes with it just gives it a punch. They are a favorite with my family and co-workers and I hope you guys enjoy them as much as we do!

Simple classic elegance is how I would sum up this dish, not to mention down-right deliciousness. With just a few ingredients and minimal prep work, it comes together beautifully for a taste experience that is refined, yet full of flavor. I did not strain the sauce and loved the added texture and flavor of the shallots. The recipe is very easy to cut in half, making it perfect for two people. This is definitely a dish that I will make for company or for a romantic dinner, with an extra bottle of Champagne, of course!

If you’re looking for a can’t-fail shrimp and grits recipe that will impress your big-armed aunt, a gluten-free Pilates instructor, and Sam Sifton, this is it. It is an easy comfort food dish that flaunts textural contrast and versatile heat, as well as a slightly bitter note thanks to the lemon zest. The whey is not essential, but it definitely improves the dish. You’ll have more than enough if you make a batch of fresh ricotta -- and because making ricotta is cheap, quick, and easy, you should do it.

During their stay in India, the British learnt to like Indian spices and even came up with the concept of the curry powder. They also merged vegetables such as celery into the Indian palate that otherwise were considered outside the Indian domain. This sauce is my attempt to re-create the mild and sweet flavors of a British curry sauce, I have matched it with shrimp in this recipe, however it can be eaten with anything including serving it as a gravy over roasted meat or celery.

Every year I get a lot of "what to do with leftover turkey" requests. Frankly leftover turkey was never much of an issue in my family (we just ate the meal, had a sandwich and maybe made soup and that was it) but since I've had this blog, I've been making Thanksgiving-like meals way in advance so I can post new holiday recipes leading up the event and come up with creative leftover ideas.

The weather is beginning to crispen in NY and whilst many of us have had enough of this heat, the thought of the summer coming to an end leaves us with a bitter-sweet emotion. Memories of beaches, the smell of sunscreen, the heat extinguishing ice creams and sorbets will very soon be lost amidst sweaters, heavy jackets, socks and shoes. As we add more layers to ourselves, we remove a little proximity we created with people in our light-hearted summer spirit. Of course each season is to be celebrated for reasons particular to them but today we are going to honor our last few days of the summer…. farewell my summer love.

This recipe was inspired by a trip to Spain (where I basically ate my face off :)). I serve it when I have girlfriends over for lunch. It's light, delicious, healthy and absolutely beautiful to look at. I have also omitted the shrimp and served this as a side to grilled chicken.

This nontraditional burger option that uses traditional paella inspired ingredients that are easily made into a delicious burger.