Shellfish

If you're standing in the frozen foods aisle: RUN!

Mussels are quick-cooking, inexpensive, and party-friendly. Avoid these common mistakes, and get them right, every time.

Plus mayo bread, because we can.

Not for, uh, people who don’t like shrimp.

You make a shrimp stock so that this decadent risotto (hello mascarpone) is bursting with shrimp flavor.

A punch fish stew with scallops and mussels and all the good things.

Slow-cooking breaks down the squid’s collagen so you’re left with fork-tender flesh and a tomato sauce infused with rich, briny flavor.

Rich, winter comfort food you didn't know you needed. But oh, you do.

During Chinese New Year, eating (and making) dumplings symbolizes unity, togetherness, and harmony.

The deliciously spiced, light and citrusy ceviche recipe from Commander's Palace in New Orleans.

Coconut cream gives this soup velvety richness.

All you need is one baking sheet and a hot broiler.

From bagel spots to oyster shops, these are our favorite new places to eat.

If what you really want is a delicious clam dip that comes together in less than 15 minutes, this recipe is for you.

The squid only takes 3 minutes to sear for this simple salad.

A super simple red sauce lets the shellfish shine—say that 5 times fast.

Scallops in 10 minutes, and more awesome recipes that our food director makes time and time again.

Every Christmas Eve, chef Renee Erickson goes crabbing with her family and friends—then they make this simple and decadent pasta.

One of the easiest, most impressive weeknight dinners we know.

They're easy to buy online now, so get after it.

Frozen? Fresh? Wild? Farmed? Big? Small? We all love shrimp, but which ones are we supposed to buy? Your burning questions, answered.

The secret's in the (store-bought) sauce.

The ceviche at Lil' Deb's Oasis in Hudson, NY, changes on a daily basis in an ever-evolving experiment of colors and flavors. The restaurant uses only locally caught fresh fish, so, in order to re-create at home, buy the highest-quality ingredients you can find.

If you can find head-on shrimp, this is the perfect time to use them. The extra fat in the heads will add a lot of flavor to the bisque.