Think making sushi for dinner is more of a hassle than it's worth? By creating your own custom blend of ingredients, sushi making becomes a fun dinner party activity and DIY addition to your menu. More

Q: Can you recommend any good recipes that use canned salmon?

Sent by Sarah More

I often have very mediocre results when cooking fish (consider it my very own kitchen nemesis). But I was inspired by Faith's review of Emeril's Fish Provencal, which seemed foolproof in its simplicity. That recipe gets cooked on the grill, however, and I wanted something easy to pop in our oven. Inspiration, thy name is foil packets. More

Happy almost-Fat Tuesday, fellow revelers! Still looking for a festive recipe to celebrate the season? Try this creamy crawfish pasta that comes together in a breeze. I just so happened to have some crawfish squirreled away in my freezer; this was a sensational way to use it.

More

Due to the high cost of certification, eight major salmon buyers in Alaska (accounting for 72% of the market) are declining to renew their support for the Marine Stewardship Council's sustainable seafood certification beyond October 2012, when the current certification ends. This move, should it hold fast, essentially renders the certification worthless. More

If you've checked out the seafood selection at your local Target or Walmart lately, you may have noticed a growing number of packages with a blue Marine Stewardship Council label, which indicates the seafood is from a certified sustainable fishery.

But what exactly does that label mean? More

One night last December, tucked into a caramel-colored wood booth with a view of the wood-burning oven, I ate my first meal at Chez Panisse. Not only was it memorable for being my first taste of the farm-to-table restaurant that has influenced much of what I cook, it was also my first time eating with a very special group of people: six of my fellow writers for The Kitchn, most of whom I had never met in person before.

The meal had many highlights, not all of them easy to reproduce. How do you write a recipe for a perfect Fuyu persimmon served whole with a knife in a small footed copper bowl? But one stand-out dish — an unassuming plate of battered and fried rockfish with a side of gingery cabbage — I knew I could try at home. More

My boyfriend (wait, make that fiancé!) recently made a special request. He asked to purchase a wok, in the event that it remain exclusively his. I can be a bit territorial in the kitchen, but I was happy to release my tight grasp in the name of good food love. More

Q: I'm looking for a good source for squid ink. I've found it on Amazon, but shipping is in the $60 range!

I live in Chicago, one of the best food cities in the country; surely there is a local source where I can find this ingredient! Can you or your readers help me out?

Sent by Andrea More

Fresh or frozen? Farmed or wild-caught? Domestic or imported? Shrimp is a staple ingredient for many of our favorite quick weeknight meals, so let's set a few things straight. More