Seafood

These recipes don't have more than 5 ingredients, but they look like a million bucks.

No American city celebrates seafood more than Charleston, from its iconic shrimp and grits to its raw-bar platters piled high. Here’s where to catch it all, plus a much-deserved cocktail

Try your hand at one of these 19 great recipes for cooking scallops—be they seared, crusted, spiced, or sautéed.

Here are 19 recipes for lobsters in every shape and form, from salads and stews to lobster rolls and pastas.

This recipe is hands-on, finger-licking drinking food par excellence.

Try these chefs' easy techniques, and you can have fish for the rest of the week.

Having a ton of people over? Here's your dinner plan.

This recipe puts a spin on prosciutto and melon by swapping in smoked salmon for the salty dry-cured ham.

This fish recipe is as healthy as it is easy—which is very!

If you can't find sablefish, swap in lox, NBD.

If you can only find skin-on halibut, carry on: After the fish is cooked, wiggle a spatula between the skin and the fillet, and it will slip right off.

This dressing is coconut milk and lime juice—and it's amazing.

Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.

Seamus Mullen found the secret to perfectly cooked fish steaks.

This gives us hope for the future of fashion.

The best (and easiest!) way to eat sparkling fresh seafood this summer? Raw.

These crab recipes are the best excuse we have for buying the really good stuff.

This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid.

Don't be scared of the tentacles.

Nduja is traditionally made with pork, but because salmon is a fatty fish, it works well too.

This simple tuna tartare is your entry point for eating raw fish.

Aguachile, literally meaning chile water, is traditionally made with chiles, cilantro, onion, lime, and, yeah, water.

The ginger-soy marinade here is everything.

This all-purpose weeknight green curry recipe has great flavor complexity for how quick it is to make.