Seafood

Seriously, you can make the sauce in the time it takes to boil pasta.

You gotta get the good stuff. The best canned tuna is always packed in olive oil, sometimes a little pricey, and 100% worth it.

Tonnato is a creamy Italian sauce that combines from-scratch mayo with preserved tuna, lemon juice, and anchovies, and is classically spooned over thinly sliced veal. This one is different. It gets creaminess from cashews instead of eggs, and, along with the dukkah spice mix, will gussy up any tray of roasted vegetables you make.

Frozen? Fresh? Wild? Farmed? Big? Small? We all love shrimp, but which ones are we supposed to buy? Your burning questions, answered.

The secret's in the (store-bought) sauce.

There MUST be a house cocktail.

The small bits of cauliflower gives the chowder broth a nice clean thickness.

For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies’ flavor, and serving them with a seedy loaf of bread and butter rounds the recipe.

The marinated white anchovies make this carrot salad stand out by adding a nice vinegary bite (if you opt for regular anchovies, season with less salt), and those little fishes are good for you, too!

The ceviche at Lil' Deb's Oasis in Hudson, NY, changes on a daily basis in an ever-evolving experiment of colors and flavors. The restaurant uses only locally caught fresh fish, so, in order to re-create at home, buy the highest-quality ingredients you can find.

You’re going to want to let this sandwich hang out for a bit before digging in so the bread can soak up those juices. Napkin not optional.

It's sort of like taking a trip to the south of France on your lunch break.

From avoiding grease fires to never overcooking fish, this is every cooking tip food director Carla Lalli-Music has to offer.

Shout out to everyone that wants to meal prep, but then... life happens.

Surprise: They're kind of totally different. Here's everything you need to know when it comes to buying and cooking farm-raised and wild-caught salmon.

Stuck in a salmon rut? We got you. You'll never believe how easy it is to make your own sweet-salty teriyaki sauce at home, and there's no better application for it than this beyond-simple weeknight favorite.

How to ditch the bottle and make—and use—homemade teriyaki sauce.

The tonnato sauce here is a mayo miracle you'll want on everything.

A super easy creamy sauce that goes on salads, roast veg, and spread on sandwiches for best results.

Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better. 

If you can find head-on shrimp, this is the perfect time to use them. The extra fat in the heads will add a lot of flavor to the bisque.

Don’t let the veggies hang out in the vinegar for too long. You want them to stay crunchy!

Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).

Place a bowl of pasta + seafood in front of us, and it's almost guaranteed we'll want seconds. Here are our best seafood pasta recipes.