Bowl of grilled littleneck clams with soy sauce, cilantro leaves, and chopsticks

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
Moroccan Spiced Salmon

Moroccan Spiced Salmon

Talk about come hither appeal! These stunning fillets have got that in spades thanks to a citrusy lilt and a beguiling blend of spices.

  • 15 M
  • 15 M
  • 9
Lobster Fra Diavolo

Lobster Fra Diavolo

This swanky pasta dish, gilded with chunks of sweet, sweet lobster and hints of finely chopped chile, lends a little extravagance to everyday spaghetti.

  • 30 M
  • 1 H
  • 10
Dorie Greenspan's Almond Flounder

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.

  • 25 M
  • 25 M
  • 6
Tuna Melt

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.

  • Quick Glance
  • 20 M
  • 25 M
  • 12
A pot filled with shrimp shells and heads, all to make shrimp stock

Shrimp Stock

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

  • Quick Glance
  • 5 M
  • 1 H
  • 0
Sole a La Meuniere

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.

  • 30 M
  • 45 M
  • 2
Wooden bowl of octopus with paprika, bowl of paprika, cruet of olive oil

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.

  • 15 M
  • 45 M
  • 4