Seafood

Clams are inexpensive, plentiful, easy to cook, and delicious. And you barely need a recipe—once they open, they’re done.

U.S. consumers will confront high prices at the grocery store this year, as everyday staples—like limes, lettuce and beef—face global shortages

Squid is tender when it’s either cooked quickly over high heat, or gently for a long time. This is the quick version.

Overcooked lobsters will be tough and rubbery; if yours are less than 1½ pounds each, decrease the cooking time by a few minutes.

U.S. consumers will confront high prices at the grocery store this year, as everyday staples—like limes, lettuce and beef—face global shortages

If you decide to make this best jambalaya recipe out in the wild, pack the perishables in a cooler.

Take care with these little shrimp: Once they hit the oil, they’ll cook through quickly.

Fresh turmeric lends a unique and earthy note plus incredible color to the finished dish.

These hot and crunchy filled crepes are known as banh xeo in Vietnam.

You can substitute whitefish or hot-smoked salmon for the trout.

If you decide to make this out in the wild, pack the perishables in a cooler.

The method for cooking rice noodles varies from brand to brand—sometimes they’re soaked in hot water, sometimes boiled, so check the package.

Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.

Our readers asked us to whip up a healthy fish dish—and here's what our test kitchen whipped up

Lighten up your spring dinner routine with bright, seasonal mains—like a light fish chowder, a clever clam pasta, a green-filled galette, and a creamy, nutty romesco.

Julia Kramer finds out what happens when you've never made lobster before, and then you try a recipe created in 1978.

We give the classic linguine and clams dish an upgrade with roasted almonds.

We're celebrating "poisson d'Avril" with these classic French fish recipes.

We take a hard look at some of the most iconic tuna cans—these tins are works of art!

This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.

Almonds are the new breadcrumbs. Their toasty flavor and crunch add just the right contrast to pasta.

Okay, so maybe you don’t live across the street from a blooming locust tree—you can still make a killer butter sauce.

For this rustic interpretation of brandade, chef Inaki Aizpitarte uses desalinated salt cod, which is not easy to find. We got great results (and the right texture) by simply using fresh cod, but when it comes to the addictive relish spooned over the top, we wouldn’t dare change a thing.