Seafood

Freekeh has a smoky flavor that gets more depth when the grains are toasted; you can use wheat berries, spelt, brown rice, or farro instead.

The type of fish you use is less important than its quality. Black bass, striped bass, and fluke all translate well; ask your fish guy for what’s freshest.

The secret to removing the pin bones from black cod is to wait until after it’s been cooked.

The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.

In place of vinegar, finger limes give this mignonette its zing (pulp from regular limes works just as well).

In addition to the spices, you can add woody herbs such as thyme or rosemary to the smoking chips.

This shellfish boil is a one-pot seafood feast that would take hours on a regular stovetop burner.

Meaty and flakeable, these fillets don't mind being tossed.

You don't need to hit up a Maine clam shack for a classic lobster roll—follow these tips to make one of summer's most decadent treats at home.

It's hot out, but we're staying cool with lemony dressings, quick seafood dishes, and grilled everything.

If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.

With its clean flavor and forgiving, crispable skin, black bass is…no trouble. (Sorry.) Dress it up with a versatile spicy relish.

If you’re camping, make this your night one dinner, when the fish is freshest.

This sandwich gets better and better the longer it sits (okay, to a point); assemble it after breakfast and eat it when you’ve worked up an appetite.

Poaching the shrimp with their shells on locks in their flavor.

This one-pot dinner is simple: Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

Blue crab! King crab! Soft-shell crab! Here's how to cook all of the different types of crab available.

Skip the sauté pan: You should really be cooking your fish on the grill. Let these recipes inspire you.

Don't be scared to grill fish. This is the only method you need to know.

Here's what you need to know about cooking with frozen shrimp.

This baked fish could not be easier to make. So make it already!

Poké, a dish ubiquitous on the Hawaiian islands, has made its way onto mainland menus all across the country. Here's what you need to know about the raw fish dish and where it's served.

Even if assertive fish like sardines aren’t typically your thing, the mellowed flavor that they take on when grilled—not to mention that crisp skin—might change your mind. What’s more, the skin’s high oil content means these fish are way less prone to sticking.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.