Seafood

We're a big fan of keeping some frozen mahi mahi on hand in case you don’t have time to run to the fish market. Feel free to substitute swordfish, ono, bluefish, or salmon.

Feel free to substitute chard and radicchio for the endive.

Who knew so much bright, lively, acidic flavor could come from such a small surface area?

Everything good about a lox and bagel sandwich (minus the bagel).

Fair to say we're pretty much obsessed with this nut-based (egg-free!) aioli. Try it with walnuts, too.

Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta.

Use one 2-pound mackerel if you can’t find smaller ones, or substitute arctic char or trout.

Braising octopus might sound advanced, but it’s as easy as simmering a pot of beans.

Salt baking fish is an easy way to guarantee juicy, flavorful results every time. All you need is to learn these simple tricks.

Look for celery root that is firm—not spongy—at the bottom end.

Kachka chef Bonnie Morales insists it’s not a Russian party without this retro seafood salad on the table.

Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly.

It can be hard to gauge what’s happening under all that salt, but these times are accurate. If your fish is on the smaller side, take it out on the lower end of the range.

This method works well with other fish. Substitute salmon or fresh trout for the char if you like.

Despite the name, spaghetti squash is still a vegetable and can get mushy when overcooked. Simply ladle the hot broth over the noodles when you are ready to eat.

Broiled salmon steaks are super fast, ultra-healthy, and often on our dinner tables. Here’s how to get ’em right—and keep them interesting.

If you like stuffing with smoked oysters, you’ll like it even more with tart lemons on top.

There are more varieties of fish in Hawaiian waters than there are ways to mispronounce "poke." Here's our guide to what they are and how to cook 'em.

When it comes to cooking or preparing oysters, there are a lot of rules—make sure you're not breaking any with this rundown of the most common mistakes

Cooking the shrimp off the heat will allow them to poach gently, preventing overcooking.

Ask for a thick center-cut piece of halibut, which makes for the nicest presentation.

A fun first course to serve to guests in the kitchen. By the time one batch has been devoured, the next one will be coming out of the fryer.