Seafood

Saffron’s deep crimson threads add an intense sunset-orange hue and rich aroma to whatever it touches, but the downside is that it’s very expensive. This dish from recipe developer Yasmin Fahr uses a saffron technique taught to her mother by her mother and then passed on to her. By gently grinding the saffron threads, then mixing them with water, you can create a saffron liquid that makes a little bit of the expensive spice go a longer way (and it helps the threads dissolve better). If you don’t like fish skin, it’s easier to remove after you cook it.

This recipe is Tyna Hoang's homage to Hanoi’s classic Chả Cá Lã Vọng, a dish of fried fish seasoned with turmeric, shrimp paste, and dill that’s served over vermicelli with lots of herbs and nước chấm, a fish sauce dressing. Her simplified version is married with the summer roll for a quick and refreshing nod to an otherwise perfect traditional recipe. In Vietnam, summer roll dishes are usually served deconstructed with platters of crisp greens, herbs, and accoutrements so guests can assemble their own rolls (post COVID-19, of course).

Tangy cream cheese and sour cream play up the shrimp’s natural sweetness in this summer appetizer.

Don’t let fish intimidate you on the grill. Cutting it into wide planks makes it easy to flip.

Adding ginger and soy sauce to caramelized onions gives a bit of zingy punch and intrigue, creating a multidimensional meal that comes together in just one skillet. 

100% pantry-friendly and 100% delicious

A bowl of this is better than a virtual hot yoga class.

One bite of these deliciously crispy fish and potato cakes and you’ll never look at crab cakes quite the same way again.

These lobster rolls lean on mayo and celery for a creamy-crunchy combo without weighing down sweet, tender lobster meat. 

These buttery, breadcrumb-stuffed clams taste like summer vacation.

Sardines are in their full glory in this umami-packed twist on Caesar.

Something truly magical happens when fennel, garlic, and anchovies get caramelized together.

The name says it all. Shrimp with a garlicky, pungent, buttery sauce.

It’s that time to make the most of your kitchen’s most versatile MVP.

Pancetta, garlic, and jammy slow-cooked tomatoes bring big, concentrated flavor to these brothy clams. 

This sweet-and-sour glaze is good on fish, chicken, ribs—you name it. 

Coconut milk and lots of zippy aromatics bring life to this creamy cod chowder. 

Pan-seared cod gets plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.

The coconut crisp brings texture and heat to this simple stewy dish. 

Olives and superfast pickled onions balance out creamy-crispy potatoes and roast cod.

A punchy fish sauce vinaigrette works as a marinade and as a dressing for glass noodles and handfuls of basil and cucumber.

A creamy, eye rollingly rich pasta sauce that tastes deeply lobstery, but even more deeply of love.

Guess the cat's out of the bag.

The flavors of this fish are out of control—super spicy, super intense, super delicious.