Fish in Parchment

Fish in Parchment

Drama. Intrigue. Aroma. Ease. These, too, can be part of your weeknight routine with this simple, surprising tactic to cooking fish.

  • Quick Glance
  • 15 M
  • 30 M
  • 4
Scallops with Asparagus

Pan-Seared Scallops with Asparagus and Baby Leeks

We have precious few absolutes, yet we always, always keep things simple with sea scallops. Why shroud that supple sweetness?

  • Quick Glance
  • 25 M
  • 25 M
  • 5
Roasted Salmon with Dill Sauce

Roasted Salmon with Dill Sauce

Stunning in its simplicity, this whole roast salmon makes for a pretty–and pretty impressive–presentation, to say nothing of its super suppleness.

  • Quick Glance
  • 20 M
  • 1 H, 45 M
  • 6
Seafood Gumbo

Seafood Gumbo

This Cajun standby tastes pretty swell the other 364 days of the year, too–especially if you swill a cold beer or six as you stand at the stove.

  • Quick Glance
  • 1 H, 45 M
  • 5 H, 15 M
  • 20
Mussels Marinara

Mussels Marinara | Cozze alla Marinara

Three ingredients. One pot. And less than 15 minutes from stovetop to table—barely enough time to uncork a bottle of wine or crack open a beer. Somehow, we think you’ll manage.

  • Quick Glance
  • 5 M
  • 25 M
  • 2
Smoked Whitefish Brandade

Smoked Whitefish Brandade

Turns out an old brandade can learn new tricks. Here smoked sable stands in for salt cod, bringing a smoky richness to the garlicky potato purée–to great effect.

  • Quick Glance
  • 20 M
  • 35 M
  • 2
Shrimp with Three Dipping Sauces

Smoked Shrimp with Three Dipping Sauces

Shrimp and longnecks. There’s little else a summer shindig requires, except perhaps these three eminently easy dips.

  • Quick Glance
  • 30 M
  • 30 M
  • 3
Grilled Littleneck Clams with Soy Sauce

Grilled Littleneck Clams with Soy Sauce

Well, why not grill clams? It’s a tradition, in tandem with a splash of sake and soy, that’s endured in Japan for centuries. One taste and you’ll understand why.

  • Quick Glance
  • 25 M
  • 25 M
  • 0
New England Bouillabaisse

New England Bouillabaisse for One

Sometimes you want a lovely little pot of seafood all to yourself. This clever little take on a French classic, which takes no more than 30 minutes, is for those times.

  • Quick Glance
  • 10 M
  • 30 M
  • 4
Clam Shack-Style Fried Clams

Clam Shack-Style Fried Clams

Say hello to the real McCoy. None of those awful clams strips stand-ins here. Just whole-belly Ipswich clams lightly coated and deeply fried.

  • Quick Glance
  • 25 M
  • 25 M
  • 66
Cedar-Plank Grilled Salmon

Cedar Plank–Grilled Salmon

Imagine, if you can, a technique that imbues salmon with a touch of smoke yet ensures your pricey catch doesn’t slip through the grate. You’re welcome.

  • Quick Glance
  • 15 M
  • 40 M
  • 2
Salt-Baked Red Snapper

Salt-Baked Red Snapper | Lubina a la Sel

Bury a whole snapper in a heap of wet salt, shove it in the oven, and forget about it. Your reward for so little effort? Moistest fish ever.

  • Quick Glance
  • 20 M
  • 1 H
  • 6
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