Seafood
Filter Results
2001 items
Sort By:
Quick
Easy
Summer evenings in Maine can be chilly, especially early and late in the season. When it’s sweater weather, it’s time for this creamy fish chowder recipe.
4.5
(4.47)
Easy
Lobster will get tough if overcooked, so be gentle with it during the last step.
4.0
(4.2)
Quick
The whole point of a crab roll is the crab—get the best you can find, and don’t mess with it too much. And, that bun: It has to be split top.
3.0
(2.75)
Quick
Buy perky, energetic lobsters; they should be active and extend their claws upwards when lifted.
3.0
(3.19)
Quick
Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites.
4.0
(3.96)
Quick
For this dish from Jiyeon Lee (of Sobban and Heirloom Market BBQ in Atlanta), make sure to buy whole squid; precut rings will slip through your grill grate.
3.4
(3.4)
Beautifully browned scallops are easy to achieve with high heat and a hands-off approach
Alison Roman
Here are the five types of Pacific salmon—and what to do with them.
Joanna Sciarrino
icon
Wild salmon isn't cheap, but it's worth it. It's a fish you can feel good about eating, and not just because it's delicious.
Quick
Quick-cooking scallops means you can have this light summer meal on the table in a matter of minutes.
4.0
(4.02)
Easy
Find hot-smoked salmon, a Pacific Northwest delicacy, at specialty grocers.
4.5
(4.49)
This low-heat method is very gentle, lending the salmon a velvety texture.
4.0
(4.15)
Both the salmon and the artichokes are poached in spice- and herb-infused liquids, adding layers of subtle aromatic flavor.
4.0
(3.75)
Easy
This dressing is equally good drizzled over hard-boiled eggs or with crudité for dipping.
4.0
(4.1)
Quick
A lighter, brighter option for all you Caesar salad lovers.
4.0
(3.93)
What makes the ultimate soft-shell crab sandwich? Our test kitchen has the answer (Hint: It involves Old Bay)
Rochelle Bilow
Cleaning soft-shell crabs is a breeze, but you can always have your fishmonger do it for you. Just be sure to eat them the day they are cleaned, preferably in this sandwich.
3.6
(3.58)
Easy
Crème fraîche delivers tang along with creamy butterfat to this deconstructed salad; Greek yogurt can be substituted if you wish.
4.0
(4.14)
Easy
Cooking the salmon skin side down maximizes its crispy potential; brown butter carries nutty flavor into the flesh.
3.6
(3.63)
Weighing down the salmon fillet with heavy cans as it cures will press excess liquid out of the flesh to ensure a firm texture.
4.0
(3.9)
Quick
The subtle flavor of broccolini is a good match for sweet crabmeat.
4.0
(3.92)
Quick
Quick
Cooking the shrimp with their shells on helps them retain flavor; scoring them along the back lets you remove the vein and makes peeling easier. Win-win.
4.0
(3.76)