Ingredients:

Be sure to wash these beforehand, or just leave them in a bucket of water for a few hours to get rid of any sand. Don’t eat the little black bit inside, which is the clam’s stomach – it can be a bit gritty.

Sea bass, coconut rice, chilli pickle & shredded rainbow salad

Try these zesty Szechuan Alaska Salmon Bites, air-fried to golden perfection and glazed with a savory soy-marmalade sauce, served with garlicky green beans for a flavorful meal in just under an hour.

This is a mostly hands-off dinner that’s sure to impress.

These crunchy fried oysters are an elegant, fun appetizer. They are served with a creamy remoulade made with mayonnaise, horseradish, capers, hot sauce, and Creole mustard— the perfect dipper for the crispy oysters. Even better, this recipe adjusts easily; for a smaller group just cut it half. Or turn this into a meal and make oyster po' boys: Cut 6 (6-inch) French rolls crosswise, and toast the rolls. Spread the rémoulade evenly on bottoms of the rolls, and top with the fried oysters, chopped lettuce and tomatoes, and dill pickles. Serve immediately.

Years ago, during a brief hiatus from performing with the Royal Shakespeare Company in London, I decided to treat myself to something special. My partner, Charlie, joined me in London, and we seized the opportunity to hop on a ridiculously cheap flight to Italy. Naturally, Venice was on our itinerary, and at the top of our culinary list was a visit to the much-recommended Osteria alle Testiere—a gem that friends at *Food & Wine* had raved about.