We have precious few absolutes, yet we always, always keep things simple with sea scallops. Why shroud that supple sweetness?
Stunning in its simplicity, this whole roast salmon makes for a pretty–and pretty impressive–presentation, to say nothing of its super suppleness.
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.
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.
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.
Shrimp and longnecks. There’s little else a summer shindig requires, except perhaps these eminently easy dips.
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.
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.
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.
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.
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.
Talk about come hither appeal! These stunning fillets have got that in spades thanks to a citrusy lilt and a beguiling blend of spices.
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