Seafood

A classic Southern dish of shrimp and grits made hot chicken-style by chef Todd Richards.

This new recipe brings together two of my favorite things: toast and abbreviations.

It’s that good.

Firm, thick swordfish steaks can handle being cooked over medium-high heat like a steak.

This yogurt sauce will work on virtually any protein you can think of. Even tofu. Yeah, we went there.

Frying at home is a drag, unless you happen to be outdoors, holding a beer, and not worrying about spills or smelling up the house.

Fried bread, with buttery oil-packed tuna on top. This is what you call dinner toast.

Grilling a whole fish doesn’t have to be daunting, we’re here to show you how it’s done (simply!).

If you're not the kind of person who keeps canned fish in your pantry at all times, this is the recipe that will convert you.

Brunch, lunch, or dinner, we're never not excited about sweet, garlicky shrimp and cheesy grits.

The best part? It works on pretty much any fish.

Grating tomato (especially bruised ones) acts as a simple sauce to dress this crudo.

Simply grilled fish in a foil packet. (Don’t worry if you can’t find turbot. You can use other flatfish such as Dover sole or flounder instead.)

A bright summer salad perfect for a long, lazy lunch menu.

Think of paccheri as the big brother to rigatoni that will catch and be draped in so much saucy goodness.

Gather a crew to help you stuff and fold these flavorful empanadas, and then pack them up and head to the beach.

This sweet and sour pine nut topping is gonna go on everything you grill this summer.

If you're standing in the frozen foods aisle: RUN!

Mussels are quick-cooking, inexpensive, and party-friendly. Avoid these common mistakes, and get them right, every time.

Plus mayo bread, because we can.

You don’t need a culinary school degree to cook fish with skin as crunchy as a potato chip.

The low temp and abundance of olive oil make this recipe nearly impossible to mess up. You’ll forget there’s any other way to cook fish.

Spiking fresh orange and lime juices with a shot of rice vinegar gives the sweet citrus flavor an edge to stand up to rich fish and earthy roasted vegetables.

Sheet pan dinners are the quickest way to layers of texture and flavor—on a weeknight, no less.