Christmas Eve Calamari: Feast of the One Fish

The Feast of the Seven Fishes in Domenica Marchetti’s home stars one fish: calamari. It’s the centerpiece of her Christmas Eve dinner.

  • Quick Glance
  • 45 M
  • 1 H, 45 M
  • 3

Almond Flounder Meunière

Made with both almonds and brown butter, this little number from Dorie Greenspan is the love child of sole amandine and sole meunière.

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  • 25 M
  • 25 M
  • 4

Smothered Shrimp, Andouille Sausage, and Grits

Our most requested recipe, this ridiculously rich dish takes its heat from andouille, its creamy comfort from grits smothered in cheese.

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  • 30 M
  • 30 M
  • 2

Tuna Melt

Take a close look at this sandwich and you’ll realize you’re just a few ingredients away from feeling like a kid again.

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  • 20 M
  • 25 M
  • 12

Portuguese White Gazpacho with Crab

This pale Portuguese-inspired soup and salad makes up for in taste what it lacks in tradition.

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  • 30 M
  • 30 M
  • 4

Shrimp Stock

This shrimp stock recipe should be in everyone’s repertoire. The deep, sweet—well, shrimp-y—flavor is utterly incomparable. Trust us.

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  • 5 M
  • 1 H
  • 0

Steamed Lobster with Drawn Butter

An herbaceous steaming liquid lends a lovely lilt to lobster, drawn butter brings it loads of lusciousness.

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  • 15 M
  • 30 M
  • 6

Sole à La Meunière

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.

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  • 30 M
  • 45 M
  • 2

Octopus with Paprika

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.

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  • 15 M
  • 45 M
  • 2

Stuffed Sardines | Sarde a Beccafico

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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  • 30 M
  • 45 M
  • 1

Salt-Baked Wild Salmon with Tomato Aïoli and Potatoes

Salmon baked in a salt crust steams beautifully and is infused with all the rich flavors from the bones. Plus, cracking the crust is mighty impressive.

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  • 40 M
  • 1 H, 30 M
  • 4

Salmon Fish Fingers with Asparagus and Spring Peas

Cook couscous. Press the seasoned little roly polies onto salmon fillets. Sauté until crisp yet tender. Sizzle spring veggies in butter. Accept accolades.

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  • 40 M
  • 1 H
  • 7

Mackerel with Onions and White Wine

This way of cooking mackerel, an overlooked fish, makes for a tender, moist bite. The onions add a depth of flavor, the wine-butter sauce a bit of luxury.

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  • 30 M
  • 40 M
  • 2

Roasted Branzino with Lemon

Branzino, a small Mediterranean sea bass with a mild flavor and delicate texture, takes its oomph here from roasted fennel and lemon.

  • Quick Glance
  • 25 M
  • 1 H, 10 M
  • 4
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