Seafood

Scallops: so meaty and delicious and yet so easy to overcook. That’s why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.

During summer months, find zucchini blossoms at specialty grocers or at farmers’ markets. Halved scallions can be used instead, and small shrimp can stand in for the squid.

Dorade is also known as sea bream and orata; you can substitute with red snapper or black bass.

Sardines can be a hard sell. Which is fine! Smoked trout, gravlax, or even grilled shrimp would be great too.

The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.

Couscous, tuna, and whatever you find in the pantry—this five-minute dinner is a lifesaver.

A dinner-friendly riff on a bagel with lox and cream cheese. If you’re not feeling the smoked salmon, simply omit it. 

Where to slurp oysters like a pro, from coast to coast.

What's better than grilled seafood? Grilled seafood with a side of crispy rice.

If it looks good at the market, it will be good in this salad.

We modified Contramar’s whole-fish method with individual fillets, which are easier to handle—but the flavor is the same!

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.

If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.

Using shrimp shells to make a quick stock adds an insane depth of flavor to an otherwise simple pasta.

Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.

Small squid tend to be the most tender, and a quick grilling time ensures they stay that way.

Italian-food purists might balk at the combination of clams and Parm, but we swear it’s delicious.

This road trip requires a classic country soundtrack, a high tolerance for fried food, and, if possible, a convertible.

On the shores of Lake Michigan, you’ll find the most authentic regional Mexican cooking in America. We asked three Chicago mom‑and-pops to share their coveted recipes.

This open-faced sandwich provides a twist on your usual lunch by using smoked trout. Adding fresh lemon juice helps balance out all the heavier flavors. This recipe is part of our lunch for a week series; ‎check out the rest for the remaining days here.

What says it's finally spring more than crunchy sugar snap peas, bright red radishes, fresh scallions topped on tiny fried toasts, and mint leaves in a sweet granita?

A breakfast bowl worth making every morning, because the Japanese always seem to do it better.

Brown butter is a chef's secret weapon—and now it's yours, too.

Creative director Alex Grossman has an idea for your next cocktail party: creatures of the sea. (We are accepting invites.)