Shellfish

To serve this dish as a main course for eight, double the recipe over two pots and throw some warm baguettes on the table.

Yeah, escargot is on the list.

The shrimp is even better when it’s grilled.

For all the shellfish naysayers out there—these are for you.

Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.

Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.

It's Gordon Ramsay versus a totally random guy named Shane. Good luck, Shane.

These are the recipes our food director makes at home: That means they're foolproof.

No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!

Double the batch of spicy radish pickles from this raw shrimp recipe and use to top sticky ribs, grilled chicken, and fried rice.

This recipe is also good with clams, shrimp, or any other quick-cooking seafood you’re in the mood for.

Clams vary in brininess and the amount of liquid they’ll release during cooking, so you’ll need to adjust the salt and add pasta water accordingly. To prevent the sauce from getting too salty, we recommend a measured amount of salt for the pasta water. If possible, look for an artisanal dried pasta for this recipe—the rougher surface texture will catch the slippery sauce better.

To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and claws, and split the others for serving.

Quaker brand grits work really well in this recipe, and they are distributed very widely. If you can’t find them, use any other white, medium-grind, long-cooking grits.

For a hearty vegetarian version of this pasta recipe, use squash, mushrooms, or eggplants in place of shrimp.

A flavorful tomato sauce that’s a cinch to make and rock shrimp that come already peeled mean a weeknight dinner recipe has never been so easy—or delicious.

Quick-cooking shrimp get a flavor boost from cilantro, beer, and lots of fresh lime.

Chive oil would also be good on other protein, like grilled steak or whole fish, such as red snapper. Throw in a sliced jalapeño or serrano for a little heat. This recipe is from N7, one of the Hot 10, America's Best New Restaurants 2016.

Frying ukoy the Bad Saint way is a very active process­—the fritter will blow apart in the oil before you tease it back together. Use a tall pot with plenty of extra room since the oil will bubble vigorously when the mix hits it.

Sprouting and frying the sunflower seeds completely transforms their flavor. But just using salted, roasted sunflower seeds would also work fine. This recipe is from Staplehouse, America's Best New Restaurant 2016.

Don’t be tempted to disturb the gnocchi when browning—the hands-off approach is key to letting them develop a deep brown color on one side. 

We could have chosen between butter and mayonnaise, but why should we have to?

When two talented chefs bunk up with their pals in Maine, the weekend passes blissfully between lunchtime lamb gyros and late-night blondie sundaes.

If serving at a party, set out the big pot of soup and the garnishes family-style and let guests doctor their own bowls.