Seafood

If you can’t find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.

Adding oysters and bacon incorporates textural contrasts and bold flavor hits to up the intrigue.

You may think that infusing stouts, saisons, and pale ales with clams, lobsters, and oysters sounds like a terrible idea, but it's actually a classic brewing technique—and flavor pairing—putting a hint of the sea in each bottle.

Basting isn't just for turkeys. Master this technique for better scallops, pork chops, and more.

Chef George Mendes joined Mike and Josh Greenfield of The Brothers Green as they experimented with a new savory cocktail made from shrimp stock—and other ingredients from their home kitchen.

Don't you dare think about throwing away those crusty ends—these ideas will have you using up every last bit of the loaf.

The lighter, herbier counterpart to porky posole rojo, this brothy stew was made for crisp autumn nights.

How to pull off an elegant, effortless date night? Seafood soup. Make the broth for this rich seafood stew recipe the day before, then sear a couple pieces of fish and reheat the stew during the cocktail hour.

Eating great oysters is easy; figuring out how to order them from a menu with dozens of different kinds of oysters is really intimidating. These simple tips will get you ordering like an expert.

Forget dry salmon. Nobody needs that.

Learn to score your fish properly and cash in on even more crispy bits.

Great seafood doesn't need a lot, but we'll never say no to a killer shrimp, crab, or lobster roll, either.

This chowder is built on the cooking liquid from the clams and mussels, and gets its smokiness from the last-minute addition of trout (not bacon!).

Cooking a whole Dover sole like they do at Petit Trois is no easy task (and can turn into an expensive mistake). We modified their sole meunière recipe using fillets instead; equally delicious—and no tears.

Be sure to pat the snapper fillets dry with paper towels to remove as much moisture as you can before slicing.

What makes the dish is a 26-ingredient mole, a riff on the Oaxacan sauce that the chef calls a "happy accident."

Pro tip: Viva brand paper towels are used at Rintaro specifically for insulating the cod from its salty cure and will absorb moisture without falling apart.

Puffed and pulverized wild rice is the new breadcrumb, coating any meaty white fish you like in a nutty, crispy exterior.

We love this shrimp mixture piled inside of Kindred’s house-made rolls, but you can use your favorite brand of split-top buns if baking isn’t your thing.

Fish can be expensive. Treat it right with these pro cooking tips from chef and seafood master Eric Ripert.

Make this red snapper recipe when you can find really great mushrooms, and use the best Port and Sherry vinegar you can get your hands on—they’re the foundation for the sauce.

A Mexican corn-inspired dip and an insane bacon-and-egg sandwich are among the restaurant recipes our readers want to cook at home this month.

Pasta, fish, and sauce in 30 minutes? Yes, it's possible with our new trusty weeknight dinner.

Follow these steps and soon you'll be popping oysters faster than you can eat them.