Seafood

The fastest route to making salty, fatty, cured salmon at home. 

This classic tuna salad has all the essentials for turning canned tuna into something truly compelling. 

Wrapping a whole snapper in banana leaves keeps the fish super moist—and turns the dish into a total showstopper.

Pretend you’re on the coast—and not your house in the dead of winter—with this bright and spicy aguachile.

This ode to Gullah Geechee cuisine marries crabmeat with corn kernels for a crispy party starter.

Make the most of your mollusks!

Proof that salmon is one of the very best fish in the sea.

The ideal weeknight meal from Maneet Chauhan’s new cookbook Chaat. 

This sour-salty soup was made for using up sweet, late-season tomatoes.

This fragrant Cambodian salad is a multisensory experience—a combination of crispy shallots, juicy citrus, fresh herbs, and tender, grilled fish.

Alguashte, a Salvadoran seasoning, lends deep nuttiness to the spicy acidic tomato broth that the clams steam in.

The glory of head-on shrimp is sucking all the sweet, briny juices out of their heads.

In this recipe, spiced ghee becomes a rich poaching liquid that cooks shrimp to perfection.

In Korean, ssam literally means “wrapped”—set the fish in the center of the table and pull the meat off the bones, using chopsticks to fill lettuce wraps along with radish salad, ssamjang, kimchi, and rice. Roasting a whole fish—skin, bones, and all—is surprisingly easy, and the flesh stays moist and flavorful even if you overcook it a touch. 

Get those omega-3s. 

These recipes are an ode to Mazatlán, my time there alone, and my wonderful neighbor who cared for me through food.

One can only handle so much tuna salad.

Shake up your seafood routine.

Rick Martinez’s shrimp gorditas are inspired by his months of quarantine in Mazatlán, Mexico.

When you find yourself with more garlic than you know what to do with, whip up this extra-garlicky Caesar dressing, slather it on a chicken, and roast it to perfection.

Chef Lucas Sin of Junzi taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy.

Cod and other whitefish shine brightest when nestled into a rich bed of aromatics and steamed to tender flakiness.

Whole30 recipes that you would never know are Whole30.

No offense, Mom!!