Seafood

Only you won't feel bad about eating it for dinner.

At Scribe Winery, Sonoma’s lush vineyard-slash-getaway, Kelly Mariani has mastered the art of making it easy.

This recipe is more formula than mandate: You can use mussels, cherry tomatoes, and shallots instead.

Talbott Vineyards’ Chardonnay is the perfect pairing for fresh seafood this summer.

And no, we don't mean macaroni salad.

For years we’ve encouraged you to marinate proteins before cooking. Well, we were sort of wrong (sorry!). Here’s how to get that picture-perfect sear and still pack in tons of flavor.

This red pesto tastes like a mash-up of your favorite spicy arrabbiata sauce and the anchovy-garlic dip bagna cauda. All of which is to say, it’s delicious.

Well-seasoned sushi rice is like rice in technicolor.

The tastiest rice is seasoned sushi rice.

For when you and hot dogs are on a break. You didn't break up, you're just seeing other people.

When Bad Saint chef Tom Cunanan is home at the grill, you can count on the same swoon-worthy flavors that define the dishes at his restaurant.

As if grilled squid that's tender in the middle and charred on the exterior weren't good enough, we're pairing it with smoky bell peppers and a lemony herb salad.

Don't skip the skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill.

There’s only a kiss of honey in the vinaigrette, but it’s an essential player. With all the briny flavors from fish and the capers, you need a touch of sweetness for balance.

If you can learn how to cook a whole fish, you'll have summer's most impressive dinner in your back pocket.

We nearly lost our minds over palapa. It's an insanely flavorful condiment made from toasted grated fresh coconut and tons of aromatics that can be a topping for any grilled or roasted protein. 

Shrimp, unlike chicken or steak, can take on the flavors of a bright, acidic marinade in minutes, making it a good choice for last-minute grilling.

We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference.

If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you’ll still have buttery clams to enjoy.

Whether you've got 24 hours or 24 minutes, we've got you covered.

Buttery, garlicky, irresistible shrimp scampi—but make it pasta.

It’s an entire seafood boil in miniature and I’ll share it—if I must.

How do they get so plump and pink?

Alison Roman knows the best spring breaks are those spent putting together minimum effort, maximum reward dishes that blur the lines between lunch and dinner, lazy and ambitious.