An overnight marinade in oil and vinegar can go a long way.

Our Cook In Residence, Amethyst Ganaway, makes the case for doubling down on the seafood, and keeping the rest simple.

It starts with a darker roux, a generous smother, and a heady blend of ginger, cardamom and coriander, thanks to Asha Gomez. …

Put it on a sandwich, stir it into pasta, eat it with a sleeve of saltines.

With this Japanese technique for cooking vegetables and seafood, aluminum foil acts as both the cookware and the dishware.

And why it’s called a cocktail at all.

It involves cooking, cooling, and storing in a plastic bag.