Lobster Fra Diavolo Recipe

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 Recipe

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
Octopus with Paprika

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.

  • Quick Glance
  • 15 M
  • 45 M
  • 2
Mackerel

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.

  • Quick Glance
  • 30 M
  • 40 M
  • 4
Roasted Branzino with Lemon

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