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.
This swanky pasta dish, gilded with chunks of sweet, sweet lobster and hints of finely chopped chile, lends a little extravagance to everyday spaghetti.
The Feast of the Seven Fishes in Domenica Marchetti’s home stars one fish: calamari. It’s the centerpiece of her Christmas Eve dinner.
Made with both almonds and brown butter, this little number from Dorie Greenspan is the love child of sole amandine and sole meunière.
Our most requested recipe, this ridiculously rich dish takes its heat from andouille, its creamy comfort from grits smothered in cheese.
Take a close look at this sandwich and you’ll realize you’re just a few ingredients away from feeling like a kid again.
This pale Portuguese-inspired soup and salad makes up for in taste what it lacks in tradition.
This shrimp stock recipe should be in everyone’s repertoire. The deep, sweet—well, shrimp-y—flavor is utterly incomparable. Trust us.
An herbaceous steaming liquid lends a lovely lilt to lobster, drawn butter brings it loads of lusciousness.
Classic bistro cooking at its best, sole meuniere maintains a balance between nutty brown butter and the lilt of lemon. A simple dish with a complex taste.
Octopus with paprika, AKA pulpo a la Gallega, is pretty much ubiquitous at bars and restaurants in Spain. There’s a reason for that. See for yourself.
This classic Sicilian sardine dish traditionally calls for carefully rolling the sardines around the filling. We simply sandwiched the filling between fish. Easy peasy.
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