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magazine fasteasyfresh 2008 02 roasted shellfish with coriander fennel and meyer lemon
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Cooking
Chile lime clams and a back-pocket pasta.
Dawn Davis
Culture
Plus, Magnolia Bakery is entering the edibles arena, and we tried the green bean casserole flavor seltzer.
Li Goldstein
Shopping
A few seafood delivery services are a close second to living on a coast.
Emily Farris
Cooking
Here are 22 of our best shellfish recipes--just remember to make enough to share
Sam Dean
Cooking
I'm sad to report that for me, this dish was "meh." How was it for you?
Bridget Moloney
Culture
Maria Helm Sinskey
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In our live Facebook chat, our test kitchen expert covered everything from fresh green soybeans to fennel to ceviche
Laura Loesch-Quintin
Culture
We put this lemongrass seafood stew on our September 2014 cover—and now it's your turn to make it, photograph it, and submit the pics to Cook the Cover
Joanna Sciarrino
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Cooking
This swordfish recipe brought me to dinner nirvana in six ingredients and an hour flat.
Amanda Shapiro
Restaurants
It’s an entire seafood boil in miniature and I’ll share it—if I must.
Alex Beggs
Cooking
Crunchy coleslaw, a customizable batch cocktail, sticky-sweet ribs, and more.
Editors of Bon Appétit
Culture
Joe is either trying to kill me or marry me with these crispy fried habaneros. Plus more reviews!
Alex Beggs
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Seafood Pasta."
Julia Bainbridge
Cooking
Sail away on little boats of cheese-filled noodles in a sea of marinara sauce.
Sarah Jampel
Culture
You can order a beautiful holiday dinner, and no, we don't mean from the pizza place down the street.
Ashlea Halpern
Culture
The recipe we're all making right now (because germs) and more food news from the week.
Alex Beggs
Cooking
You’ve got fish. You’ve got beans. You’ve got olives. You’ve got: dinner!
Rachel Karten
Culture
These spicy chicken kebabs were on our July cover, and now we want you to grill them up this weekend and tell (and show) us how they turn out
Bon Appétit
Culture
Who have New York Times food writers Amanda Hesser and Merrill Stubbs chosen as their food52 finalists this time around?
Julia Bainbridge
Culture
A roundup of food news from around the Internet on January 27, 2014
best-new-restaurants
Donald Link and Stephen Stryjewski—along with chef-partner Ryan Prewitt—opened this homage to fish just down the street from their famed pork emporium, Cochon
Andrew Knowlton
Cooking
Ditch the expensive ones from the antipasti bar—you're roasting peppers at home now.
Alex Delany