Seafood
The Ingredient You'll Want to Poach Everything In
Our food editor is hooked on this method of cooking seasonal produce and fish. Once you try it, you'll understand why.
Crispy Gnocchi With Littleneck Clams
Don’t be tempted to disturb the gnocchi when browning—the hands-off approach is key to letting them develop a deep brown color on one side. This recipe is from Oberlin, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Kohlrabi Caesar Salad
This is made with house-pickled herring at Oberlin, but smoked trout is equally delicious as an anchovy alt. If you can’t get kohlrabi, try this same scenario on romaine. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.
Crab with Romaine, Dill Sauce, and Sunflower Seeds
Sprouting and frying the sunflower seeds completely transforms their flavor. But just using salted, roasted sunflower seeds would also work fine.
5 Fast Dinner Recipes for Fall
Back-to-school means back-to-busy. Here are five fast dinner recipes you can get on the table in 22 minutes or less.
This Week in Food News: Fake Fish, Fake Meat, and Ginseng Poaching
Fish fakery—it's bad. But fake meat—that's good!
6 Ways to Add Salty Flavor Without Salt
Think beyond the salt shaker.
6 Simple Weekend Recipes for Celebrating
Whether you're planning for a small crowd or dining solo, these weekend dinner ideas keep it simple and celebratory.
How to Buy and Store Crabs Like a Pro
From how to tell which crabs are truly fresh to the difference between peekytoe and blue crabs, here's everything you need to know about the sharp-clawed crustacean.
Shredded Sweet Potato and Carrot Fritters (Ukoy)
Frying ukoy the Bad Saint way is a very active process—the fritter will blow apart in the oil before you tease it back together. Use a tall pot with plenty of extra room since the oil will bubble vigorously when the mix hits it.
9 Labor Day Recipes for Saying Goodbye to Summer
It's your last weekend to celebrate summer, so make the most of it with chile-rubbed steak, grilled flatbread, strawberry shortcake, and more.
Dukkah-Crusted Salmon
Dukkah, an Egyptian nut and spice mix, creates a deeply flavorful crust for salmon fillets when tossed with puffed amaranth.
Mussels With Spicy Tomato Oil and Grilled Bread
Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper.
Charred Padrón Chiles and Squid Salad
One in ten Padróns or shishitos is actually spicy. Pepper roulette!
The Easiest Way to Cook Summery Seafood
Turn on your oven for just a few minutes. That's all we ask.
How to Take Worcestershire Sauce Beyond the Bloody Mary
This age-old British condiment is an umami bomb. Why aren't we using it more?
How to Use Up a Box of Old Bay
Yes, you could make a week's worth of seafood boils, but you do have a few more options.
6 Recipes for the Sweltering, Colorful Days of Mid-August
Man, it's hot out there. But it's also bountiful, and beautiful, and...eh, no, it's still mainly just hot.
Best-of-Both-Worlds Lobster Roll
A toasted bun and steamed lobster—tossed first in melted butter and then in a mayonnaise-based dressing—makes for a sandwich that no one will argue with.
Harissa-Crusted Swordfish
Homemade harissa is simpler to make than you might think, and packs a flavorful punch on swordfish.