Seafood

Angela Dimayuga of Mission Chinese Food likes using whole dried ashwagandha root in this clay pot dinner.

Because nothing says "Thanks for raising me" like a whole roast chicken.

Tofino may be heaven on earth. If heaven were a tiny surf town in British Columbia surrounded by ancient rainforests, pristine coastline, and pine-covered peaks. chef Nick Nutting of local favorite Wolf in the Fog invites us along for an afternoon of foraging, driftwood-fire cooking, and plenty of fried oysters down by the water.

This is it! The moment you make the best damn stir-fry of your life at home.

If you have a wok, gold star goes to you! Use it!

Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.

Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.

The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing for spring veg.

Nduja is a spicy, spreadable, fully cooked sausage; you’ll find it at some Italian specialty stores.

This recipe is going to instruct you to remove the backbone of the fish from inside the cavity—no small task but well worth it.

To serve this dish as a main course for eight, double the recipe over two pots and throw some warm baguettes on the table.

For when you wanna look fancy but have zero time for that.

Yeah, escargot is on the list.

The shrimp is even better when it’s grilled.

For all the shellfish naysayers out there—these are for you.

Crisp-skinned fish isn’t about high heat.

Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.

Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.

Think you don't like "fishy" fish? We're here to help.

By using a rich, mushroom-based broth, we simplified Atoboy chef Junghyun Park’s approach to creating huge flavor for steamed and poached fish.

Can’t find Japanese pickles? Shave some radishes, carrots, or cucumbers, then toss the slices with a pinch of sugar, a pinch of salt, and a few spoonfuls of rice vinegar. Let sit 5 minutes before using.

Charring then steaming the peppers ensures that the romesco will reach a saucy, juicy consistency.

It's Gordon Ramsay versus a totally random guy named Shane. Good luck, Shane.

Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.