Seafood

Every batch of clams will bring a different level of saltiness to this update on linguine with clams, so be sure to taste the broth and add water as needed in case it's too salty.

Chances are you’re trimming off and discarding way too much of your broccoli stems. This is our hands-down favorite way to cook the whole plant. 

This rich, warming stew, punctuated by succulent shrimp, juicy hunks of beef, and crisp-tender okra, is one of our favorites from Toni Tipton-Martin’s new cookbook Jubilee.

Dashi is the fastest route to a savory, slurp-able broth—and there are no loooong simmers or bags of chicken bones necessary.

Not using a cold non-stick pan? Let us help you out.

Consider the wolf eel, and three other species to start loving now.

This weeknight recipe comes together effortlessly in one skillet.

We opted to use cherry tomatoes for this poached cod recipe because we like their sweetness and how quickly they collapse into a sauce.

A coconutty Malaysian rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal.

And it’s made with Michigan shrimp! I still can’t get over that.

Labor Day is about cooking, eating, and doing a whole lot of nothing. We're very down for that.

I overcame my fear of cooking whole fish by—you guessed it!—making this whole fish recipe. Wow!

You're tired of cooking salmon three times of a week, right?

...but can I microwave it?

Never suffer through dry, chalky, stringy salmon again.

Make this hands-off recipe when you want to cook fish but it stresses you out. Not anymore!

These are impossibly fluffy on the inside and shatteringly crispy on the outside.

Make this crispy potato hash on a weekend you want to host brunch, but also sleep in.

Seasoned with Old Bay, a little garlic, and some charred lemons, these shell-on shrimp capture the nostalgic vibes of a classic East Coast fish shack—without any of the lines.

Yes. But you best know the three crucial fish categories.

It’s got oysters, tinned fish, refreshing wine, and, oh, caviar.

No stinky kitchen. No splattering oil. No razor-thin edge between over- and under-cooked.

Searing is overrated.

No grill, no deep-fryer, no problemo. Our summery tacos rely on our go-to fish-cooking method—slow-roast, baby—for all the flavor without the fuss.