Seafood

This New England clam chowder recipe, put simply, is a classic. No other way to say it, no other way to make it.

Why make banh mi at home? Uh, why not? Besides, you'll never find this swanky salmon rendition anywhere else.

Perhaps the easiest and most elegant dinner conceivable. Here's how to cook your pricey (and worth every penny) sea scallops to perfection.

Some would say paleo power. We say cauliflower power. Witness the caped carb crusader as an uber creamy mash and a raw salad.

The problem with a New England clambake? You have to be in New England to partake. Until now and this easy stovetop method.

An impressive impromptu dinner that's done in less than 30 minutes and a cinch to clean up. You're welcome.

A tuna melt is a tuna melt is a tuna melt, right? Uh, not exactly. This is a welcome departure from what we choked down as children.

The lilt of lemongrass. The sour smack of tamarind. The warm-your-belly pervasiveness of galangal. The unmistakable funk of fish sauce. All in this exquisitely authentic soup.

This five-ingredient fix, a restaurant classic as well as a simple weeknight dinner, will have you practicing your acceptance speech for the best dinner ever.

A stupendously simple yet superlatively stunning salmon recipe that requires no swimming upstream, we promise.

Call some friends, set a pot of water to boil, and chill some beer. There's mudbugs to be had.

A simple hot pepper sauce made from piri-piri peppers brings big flavor to shrimp in mere minutes. Those Portuguese know what they're doing.

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.

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

Imagine, if you can, a technique that imbues salmon with a touch of smoke and ensures your pricey catch doesn't stick to the grate. You're welcome.

Lend a little swanky to everyday spaghetti by gilding it with chunks of sweet, sweet lobster and juuuuust the perfect hit of chile pepper.

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

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

Classic bistro cooking at its best. Rustic simplicity that's still so very elegant, sole à la meunière is complex only in taste. French cuisine at home.

Octopus with paprika, aka pulpo a la Gallega, is pretty much ubiquitous at bars and restaurants in Spain. There's a reason for that.