Rubbed with spices and grilled rather than battered and fried, these fish tacos are so easy, so healthy, and so something we want to make again and again and again.
Quick, easy, healthful, spectacular in terms of taste, and exactly what you need these last couple of Fridays before Easter.
It may not be the classic tuna melt yet it’s about to upend everything you thought you knew about yourself and your tuna melt preferences.
Commercial tartar sauce tends to be crammed full of sugar and corn syrup and preservatives. Not this little homemade lovely.
Teriyaki has become synonymous with an overly sweet and sticky sauce. That’s a shame. This easy salmon teriyaki recipe keeps things perfectly in balance.
This salt crusted fish technique consistently results in the moistest, flakiest, most flavorful fish imaginable. Incredibly simple to throw together. Virtually impossible to overcook.
Paella arancini. It’s a savvy and sassy little appetizer that’s based on an Italian classic but tastes contemporary as heck.
Knee-wobblingly golden on the outside. Lusciously wobbly inside. And sweetly supple through and through.
Everyone needs a homemade cocktail sauce for shrimp that’s spicy with a wallop of horseradish and chili sauce. Just as God intended.
Toss some shrimp, salt, pepper, and garlic in a hot skillet and keep watch until the shrimp are plump and juicy and perfect. Then sit back and accept accolades.
We tell you exactly how to make fried clams. Whole belly ones, natch, which of course are the best. And it’s soooo easy.
The problem with a New England clambake? You have to be in New England to partake. Until now and this easy oven method.
Easy, elegant, and exceptionally buttery. Pretty impressive for something that you toss together in less than 15 minutes, wouldn’t you agree?
Swapping out the traditional pork and shrimp for salmon makes a simple, stunning, super impressive upgrade to classic Vietnamese summer rolls.
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