Hot Crab Salsa Dip

Creamy and brimming with crab meat, this zesty Hot Crab Salsa Dip never leaves leftovers. Make-ahead and refrigerate before baking for easy entertaining.

Shrimp Nachos With Tomatillo Salsa

Dig your chip into lime marinated shrimp, juicy tomatillo-jalapeño-cilantro salsa, and melty mild Monterey Jack cheese.

The Ultimate Fully Loaded Nachos

What does it take to make an incredible plate of bar-style, fully loaded nachos? For starters, at least three kinds of cheese, two kinds of beans, and two different applications of creamy, tangy dairy. It may sound like overkill, but there's a method to this madness.

Crab and Avocado Quesadilla

What can be better than combining fresh crab meat, avocado, and cheese? This simple dinner is also served with a tomato and avocado concoction on the side to round it out.

Totchos (Tater Tot Nachos) With Cheese Sauce, Charred-Tomato Salsa, Chorizo, and Pickled Jalapeños

The ultimate nachos made with Tater Tots in place of corn chips, topped with gooey cheese sauce, charred-tomato salsa, crisp chorizo, and fresh vegetables.

Spicy Crab Dip

A rendition of a traditional Maryland crab dip inspired by the fiery Southeast Asian dish of Chili Crab, wherein fresh whole crabs are bathed and cooked in a spicy sauce of chiles and aromatics. The final dip is a Baltimore by way of Singapore concoction that is spicy, creamy, and crabby.

Summer Nachos With Tomatoes, Corn, Chicken, and Cheese

Nachos don't need to be overloaded with heavy ingredients. Here, we make use of the bounty and flavors of summer to create a dish that celebrates all the things we love about warm weather eating. The result is a pile of nachos leaded with sweet corn, juicy tomatoes, tender chicken, and cheese in two forms.

Ball Park Nachos From "Ultimate Nachos"

Making a plate of concession stand-inspired nachos at home transforms a junky meal into something worthy of feeding friends.

Scallop Aguachile With Jalapeño, Cucumber, and Avocado

If you love ceviche, then Mexico's aguachile is for you. Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche recipes. In this variation, sweet raw scallops are tossed with lime juice, jalapeño chilies, cucumber, and red onion, then served with tostadas and avocado (and if you like, beer or tequila).

Salt Cod, Orange, and Olive Salad (Remojón de Naranja) From 'Spain'

Salt cod makes several appearances in Jeff Koehler's new cookbook, Spain. Some recipes use it for seasoning rather than a centerpiece, while others offer it on a plate with little more than olive oil. I wanted to strike a balance between the two, and chose to prepare a simple salad of salt cod, orange, and black olives.