Seafood

From tacos to stews to sandwiches, here are 11 oyster recipes that go beyond the raw bar.

A stunning waterfront setting, snappy nautical design, and dozens of oysters—there is no better all-day restaurant hang than Westward, Seattle

In search of a classic tuna melt? This is the best we’ve tried. Palace Diner makes its own pickles, but of course you can start with store-bought.

The more chiles you use, the closer you’ll come to the tear-inducing flavor of the dish as it’s served at Thai-Khun.

Hot Joy chef Quealy Watson, who’s from Louisiana, grew up on his mom’s dirty rice; that dish helped inspire this bastardized fried version. The chicken-liver base tastes very concentrated and intense on its own, but becomes nicely balanced in the finished dish. Watch the step-by-step video here.

We've said it before and we'll say it again: When seafood gets top billing, it has to be top quality. Don't even attempt this stew from Rose's Luxury with less-than-stellar stuff.

Keep summer going just a little bit longer: Serve these with a pile of steamed, buttered corn.

Used in place of mayonnaise, yogurt brings tang and brightness to these crostini.

A version of this recipe helped chef Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.

Chef John Fleer, Rhubarb, Asheville, NC, and his family enjoy indoor picnics with brandade (made here with a shortcut: smoked trout) and store-bought fixings. “We just sit on the floor and chat and chew,” he says.

You could debate endlessly what makes a perfect fish taco—and we did. After a lot of “research” (read: eating), we came up with the lightest, crunchiest, tastiest version ever.

No, really—you can get your kids to eat fish. All you need is patience, some vacation trickery, and a little deep-fried magic

Grilled seafood is perfect summertime fare: light, fresh, and flavorful—from grilled oysters to sesame shrimp, here are our favorite recipes.

Keep a batch of tuna salad in the fridge to use in a DIY toaster-oven snack.

There’s something special about lobster you’ve prepared yourself, but if cooking one on a weeknight isn’t your speed, buy cooked lobster or shrimp instead.

Making tomato water sounds fancy, but all you’re doing is collecting the juices that weep from chopped ripe tomatoes. It’s delicious with simple seafood, or add a splash to any vinaigrette.

You can also make this dish with littleneck or cherrystone clams instead of mussels.

To check if the fish is done, press on the spot right behind the head: If it feels firm and a thin knife inserted there reveals flaky flesh, you’re good to go.

This fish and corn cake recipe is a less expensive, equally delicious option for anyone who loves a crab cake. Could you put it on a bun? Why not?

A fish taco dream come true: crispy, light-as-air fried fish, balanced by a creamy slaw and fiery, cooling, and crunchy fixings.

We love the rich, salty flavor of anchovies, especially with lamb, but we don’t really want to bite into one. Chop until they’re practically a paste.

Where to eat and drink in Maine, from lobster on the docks to melons and blueberries at the farmers' markets

From lobster to cobbler, these 14 recipes make us want to book a trip to Maine, stat.

We're big fans of dipping the grilled bread in the garlic butter sauce. We won't judge you if it dribbles down your chin a bit.