Seafood
Pan-Roasted Halibut with Herbed Corona Beans
A brief brine yields perfectly tender and flavorful fish.
Cook Seafood in a Flash With a Piece of Paper
There are two main reasons you're probably not eating more fish (or shellfish) at home right now: It's way too easy to overcook, and seems to love sticking to any surface you cook it on. Thankfully, there's an embarassingly simple solution to these dilemmas: parchment paper.
Curried Ground Shrimp and Noodles
Reason alone to take a trip down your supermarket's international aisle.
Romantic Movie Menus: The Notebook
Take a canoe ride then enjoy a candlelit crab boil for two
All You Need to Know About Oysters
Danny Abrams and Sandy Ingber present the essentials of buying, preparing, and enjoying the pearls of the sea
Hot-Honey Shrimp with Bok Choy
Roast bok choy and shrimp marinated in honey and soy in a hot oven while a pot of kimchi rice steams on the stovetop for a nearly hands-off, flavor-packed dinner.
Crispy Za’atar Fish With Couscous and Swiss Chard
Flavor fish fillets with the Middle Eastern spice mix za’atar and then serve over couscous and sautéed greens for a totally satisfying 22-minute meal.
The Next-Generation Oyster Bar
A new crop of modern-day oyster shacks have opened around the country, elevating the raw shellfish game to new heights.
No-Stress Seafood Chowder for a Crowd
It actually gets better the more it hangs out in the fridge.
Mojama Is the New Umami Ingredient You Need in Your Arsenal
The revolution will be salt-cured.
Smoked Salmon Breakfast Salad with Crispbread
Everything good about a lox and bagel sandwich (minus the bagel).
Mackerel with Cauliflower "Couscous" and Tahini
Use one 2-pound mackerel if you can't find smaller ones, or substitute arctic char or trout.
Freekeh Paella with Clams and Almond Aioli
Fair to say we're pretty much obsessed with this nut-based (egg-free!) aioli. Try it with walnuts, too.
Pasta with Anchovy Butter and Broccoli Rabe
Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta
Spicy Charred Octopus
Braising octopus might sound advanced, but it's as easy as simmering a pot of beans.
A Sensational, Super-Tasty Seafood Stew Even the Easily Intimidated Can Cook
Making a delicious soup is easy. Put a big ol' pot of seafood on the stove, light the burner, and follow Food Editor Rhoda Boone's simple tips.
Salt-and-Pepper Shrimp
Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly. We eat these guys shells and all, but you can sub in peeled shrimp instead.
Horseradish and Parsley Stuffed Rib-Eye Roast
For an instructive primer on how to butterfly your holiday roast, go to bonappetit.com/butterfly.
Celery Caesar Salad
Look for celery root that is firm—not spongy—at the bottom end.