Spanish Butifarra is a great basic sausage recipe to learn: Pork, salt and pepper, maybe one or two other spices.
A classic deviled crab recipe using the shells as a container; you can use bowls or ramekins, too. Any kind of crab works here.
Barbecued trout with a Japanese twist: A soy marinade and a dusting of togarashi spice mix.
How to cook bonito, a cousin of the tuna, along with a recipe for smoked bonito. Tips and techniques on cooking the much maligned bonito.
Dysphania ambrosioides is a secret ingredient in many Mexican recipes, including this epazote salsa recipe.
Salt cod fritters, Spanish style. Called bunelos de bacalao in Spanish, you can make these with any salted fish.
Grilled skirt steak, arrachera, is the best meat for tacos. Normally you’d use beef skirt steak, but I have elk skirt steak for these carne asada tacos.
Stuffed grape leaves are a fantastic vehicle for all sorts of tasty fillings. These are vegetarian stuffed grape leaves.