I could eat deviled eggs for breakfast, lunch, dinner, and snacks in between. These classy, slightly retro deviled eggs, which have a savory hit of smoked trout mixed into the filling, are fine additions to any of those meals, but I especially like them as cocktail-hour appetizers. Layering the irresistible flavor of classic deviled eggs with a beguiling smokiness, they'll be the first to disappear at any party. More

Q: My husband and I just returned from Brittany, France. We dined unbelievably well, but one dish stood out. It was white fish (cod?) cooked in a Camembert cheese sauce. It was heavenly. Any suggestions for similar recipes involving fish with cheese sauce? Thanks!

Sent by Arielle More

Did you know that shrimp are the numero uno shellfish consumed in the United States? Once you consider how often we throw them into quick weeknight dishes and their all-around tastiness, this doesn't seem like such as a huge surprise. Do you often cook with shrimp? More

When I moved to Japan in 2005, I was surprised to discover how utterly simple the food was. The sticky, salty sauces and over-the-top sushi rolls I knew from Japanese restaurants back home were as American as hamburgers and French fries, I realized. Japanese food, and especially Japanese home cooking, was actually subtle, nuanced and basically simple, creating a myriad of dishes with a handful of basic pantry staples and the freshest, tastiest produce and proteins available. This salmon teriyaki is a perfect example — lightly glazed and deeply flavorful, it's made with just four ingredients. More

We've expressed our love for oysters in the past, so it's sobering to read a recent article on NPR's The Salt blog about how climate change is affecting the oyster business, particularly in the Pacific Northwest. Large populations of oyster larvae were dying, and scientists only recently discovered the cause. More

I've eaten a lot of oysters in my life but I distinctly remember the first: it was at Judy Rodgers's Zuni Cafe in San Francisco. I was thirteen, on a date with my parents, decked out in an Esprit outfit with a black bolero jacket striped with rainbow rickrack. It was the Eighties and if nothing else, I got that you dress for a special occasion, but I had no idea how exotic this experience was. When I returned to school with my story, I was greeted with "ewwwww" and wrinkled noses.

With that, I shelved my fascination with mollusks.

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I love to cook, and love to entertain. There's something about sharing a meal with friends, or even strangers, that is just so visceral. Nothing brings people together like a great dinner party and to me nothing is more communal to serve than a platter of smoked foods. It's basic, comforting, and provides a real sense of abundance. So today I'm going to show you how to prepare a smoked salmon two ways. One for the delicate palate and another for the person who's looking for something boldly sweet and spicy. More

While it's great to buy specialty products in-person from the maker, sometimes it's just not possible. (We don't all live near a food or farmer's market.) So to appreciate the full scale and variety of today's artisanal offerings, you have to go online. These nine marketplaces have you covered: More

Simplicity, elegance and deliciousness are especially important for the solo cook. Not that these qualities aren't also applicable those who have regularly have company at the table, but the solo cook may have particular challenges if eating and dining alone is a frequent event. It's shockingly easy to slip into the realms of frozen pizza and take-away, even if you love to cook and eat well, so it's good to have a few things on hand that bump an everyday dish into something sublime. It's for this very reason that I always keep a package of smoked salmon in the refrigerator. More

Q: I live in Alaska and just returned from a weekend fishing trip with 60 pounds of halibut fillets and two sets of cheeks for my freezer. I'm wondering if anyone has preparation tips or recipes for halibut, especially the cheeks?

Sent by Scott More