Seafood

This homemade shrimp cocktail gets dressed up with classic cocktail sauce—plus two other optional sauces that'll really make it a party.

This New England clam chowder recipe gets its creamy consistency from half-and-half and smokiness from finely chopped bacon.

Firm tuna or swordfish holds up to the heat of the grill in these chipotle-spiced brochetas de pescado. 

In this ceviche verde, halibut or sea bass is dressed with fresh lime juice blended with cilantro, mint, and pepitas.

In this date-night meal, mussels and clams get tangled up in strands of nutty buckwheat noodles soaking in a briny, garlicky, and ever-so-slightly-spicy broth.

This dish of sautéed prawns and sweet corn has an abundance of flavor thanks to fresh ginger and Thai chile.

This classic French fish dish, swimming in brown butter and lemon, has all the trimmings of a romantic dinner for two—and it only takes 15 minutes to make.

Our best Caesar salad recipe is classic version with a zesty homemade dressing and crunchy garlic croutons.

These grilled fish tacos will be a hit at any BBQ. Serve with guacamole and pico de gallo.

Baking salmon in a low oven keeps the fillets moist and tender for an elegant meal that’s virtually guaranteed to become a staple in your repertoire.

Roasting a halved lemon on the sheet pan along with artichoke hearts and leeks for this quick salmon dinner softens the pucker of the juice to use in a sauce.

This is one of the most basic onigiri recipes. It also revolutionized the onigiri world.

This classic Spanish recipe from cookbook author Claudia Roden makes a celebratory seafood and rice dish flavored with sweet paprika and golden saffron.

This is a very elegant sauce that is traditionally served with seafood-filled ravioli, but linguine with pink shrimp sauce is just as delicious.

This Mexican seafood cocktail gets its name because it is tossed with a bracing mix of tart, pungent, and spicy ingredients.

Dungeness crab is ideal, if you can get it, otherwise use any good, sweet-tasting, meaty crab in this crab linguine recipe from Giuliano Hazan.

Caldo de camarón is a classic cantina dish, offered two ways, on its own or with the vegetables and shrimp.