Seafood

If you don’t have a steamer basket, improvise: Place a ramekin in the bottom of the pot and prop a dinner plate on top so steam can circulate around it.

This recipe can easily be doubled to serve eight, instead.

Four recipes—for baked eggs, lamb, pasta, and oysters—our readers requested from restaurants in Vermont, Oregon, New Orleans, and New York

Mussels are a quick, easy, one-pot dinner party dish

Six make-ahead dnner party mains, from lamb to seafood soup to eggplant parmesan.

It's oyster-slurping time! Get to know the varieties better with this handy guide to our favorite mollusks, from Belon to Hama Hama

Six quick meals that are as flavorful as they are easy to make, whether for your family or for dinner guests

Back in Brooklyn, Manny Howard depended on local fig leaves for roasting sea bass. Out in California? Hard to come by. Until one day...

For the best fish stock, make your own, even if you can't exactly match the proportions suggested below. The main idea is to make a light, flavorful broth. Use the bones of white-fleshed fish—most fishmongers will give you bones for free.

This pot of Provençal mussels is bathed in a bouillabaisse-style broth with saffron, tomato, and herbs. Make the broth hours ahead. Steam the mussels just before guests sit down, and serve with buttery toasted French bread rubbed with garlic.

The super-healthy pairing of fish and greens gets a welcome hit of richness and flavor from spicy, smoky chorizo. We love the combo so much, we’ve been cooking Swiss chard and beet greens the same way.

Cronuts? No. But Franklin BBQ brisket and Swan Oyster Depot? Yes.

A roundup of umami-packed recipes using ingredients like miso, parmesan, kombu, dried shiitake mushrooms, and tomatoes.

Customize the flavor profile of the finished dish by stirring some curry powder or Dijon mustard into the cooking liquid. This is part of BA's Best, a collection of our essential recipes.

Giving the broccoli a head start lets it get nicely browned, which brings out its sweetness.

Hot-smoked salmon, unlike cured, is fully cooked.

Dipping the oysters in egg whites makes the fried coating especially light and crisp.

Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew’s flavor.

Most 1”-thick pieces of fish will cook in 30 minutes. If the fish is done before you're ready to sit down, simply turn off the oven—it will hold. If it isn't quite ready when you are, crank up the heat to 350° and it'll finish quickly.

From stews to salads to paella to tacos, 13 recipes that take advantage of near record low lobster prices

How 9 Bon Appétit readers cooked and photographed the Chilled Corn Soup with Lobster Salad from the August 2013 issue

American fish roes are no longer just a poor substitute for sturgeon caviars from Europe and Asia: Here's our guide to 4 types you should know