Seafood

The ingredient list is simple. But the pasta is loud.

Ever wish you could master restaurant-style egg toasts? Well now you can with this salty, smoky, creamy combo.

Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it.

It's super fast, and super delicious. If you’ve been afraid to cook salmon, this is a foolproof way to get started.

Quick cooking, not-too-expensive, and super satisfying, salmon fillets are a weeknight dinner slam dunk—and our go-to method for making them is pretty much un-mess-up-able.

The chef-owner of The Beatrice Inn spent her teen years making this her after-school special.

Flavorful rice, fish, and hardboiled eggs come together for a knockout flavor combination.

Kedgeree often calls for smoked fish, but for a light weeknight meal, we prefer steaming fresh fish right on top of the rice.

You've never met a better, brighter riff on the classic Caesar than this raw broccoli twist.

Why make a marinade and a dressing when you can make one tangy, spicy-sweet sauce that works as both?

A guaranteed method for never overcooking your fish—plus, it kiiiind of tastes like chowder.

The homemade stock makes all the difference in this flavorful, savory, perfectly smooth chowder.

You’ve got fish. You’ve got beans. You’ve got olives. You’ve got: dinner!

This is one of those throw-together dinner recipes that relies on staples like canned beans and lemons; all you have to do is pick up the fish.

When garlic is cooked gently in plenty of fat (in this case, cream), it becomes something else entirely.

Grilled pork chops, skillet clams and corn, fast panna cotta, and more recipes from the great Claire Saffitz.

Today we're discussing the Three Cs: Cod, Clams, and Corn.

Drive you to the airport? Mow your lawn? Make me this shrimp scampi recipe and I'm there.

It's the sustainable, home-cook-friendly seafood we’re seeing everywhere right now.

Combining nduja, a spreadable spicy salami, with lobster is transformative, taking this basic pasta Pomodoro to the next level.

Treat scallops to the flavorful oil left behind when you cook chorizo—it’s basically liquid gold.

Perfect crisped skin and a nutty pan sauce make fish feel downright luxurious.

Is it safe to eat? Or nah?

There’s so much more you can do with your farmers’ market basil than making pesto!