Shellfish

One in ten Padróns or shishitos is actually spicy. Pepper roulette!

Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper.

Lining the toasted, buttered bun with lettuce might seem controversial, but it provides both crunch and a waterproof barrier that keeps the bread from sogging out.

If topping a fried fish sandwich with lobster mayo sounds decadent…well, it is.

This is what we want to eat when July blazes in.

Scallops: so meaty and delicious and yet so easy to overcook. That’s why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.

During summer months, find zucchini blossoms at specialty grocers or at farmers’ markets. Halved scallions can be used instead, and small shrimp can stand in for the squid.

Sardines can be a hard sell. Which is fine! Smoked trout, gravlax, or even grilled shrimp would be great too.

Where to slurp oysters like a pro, from coast to coast.

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.

If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.

Using shrimp shells to make a quick stock adds an insane depth of flavor to an otherwise simple pasta.

Small squid tend to be the most tender, and a quick grilling time ensures they stay that way.

Italian-food purists might balk at the combination of clams and Parm, but we swear it’s delicious.

This road trip requires a classic country soundtrack, a high tolerance for fried food, and, if possible, a convertible.

On the shores of Lake Michigan, you’ll find the most authentic regional Mexican cooking in America. We asked three Chicago mom‑and-pops to share their coveted recipes.

What says it's finally spring more than crunchy sugar snap peas, bright red radishes, fresh scallions topped on tiny fried toasts, and mint leaves in a sweet granita?

Brown butter is a chef's secret weapon—and now it's yours, too.

These dim sum–style shrimp toasts make a surprisingly simple—and utterly addictive—at-home snack. With this method, you don’t even need a deep fryer to pull them off.

A dead-simple shellfish dish that is pure Erickson: ocean-adoring, dairy-rich, fun to eat.

Restaurant Veneno de Nayarit uses Huichol brand hot sauce, but Cholula, Tapatío, or Valentina also add lots of flavor without a ton of heat.

“The warmness of the brown butter balances the brininess of seafood,” says Vivian Howard.

Translation: Garlic shrimp. Which explains why there’s a clove of garlic for every shrimp in this saucy dish.

This month, our readers have a creamy wedge salad dressing, a coffee-rubbed steak, and a whole lotta Vegas on the mind.