Seafood
Put Down the Wine—Make Summer Risotto With Pineapple Juice Instead
Basil + pineapple make risotto feel summery and fresh.
Seared Scallops With Basil Risotto
If any risotto could be a summer dish, it’s this one, topped with perfectly caramelized scallops and flavored with fresh basil and pineapple juice.
Grilled Salmon With Peach Curry and Coconut Cream
Juicy ripe peaches and beautiful pink salmon scream summer. A little curry paste and herbs keep this sweet- spicy curry squarely in the savory realm, and a drizzle of reduced coconut cream cools things off.
Corn, Tomatoes, and Clams on Grilled Bread, Knife-and-Fork–Style
People always want bread to dip into their clam broth, so why not put the clams right on the bread from the get-go?
Shrimp With Chochoyotes in Smoky, Herby Broth
This brothy soup feels like coastal Oaxaca in a bowl. It has tons of herbs, buttery shrimp, a light spicy-smoky broth—and chochoyotes, dumplings made from fresh masa or masa harina.
Sinuglaw (Vinegar-Cured Tuna With Grilled Pork Belly)
Sinuglaw is a combination of fish ceviche—in this case, vinegar-cured tuna—plus smoky grilled pork belly. The flavorful dish gets dressed with coconut milk, ginger, red onion, chiles, and tomato.
You’ll Want These Easy, Crispy Salmon Cakes for Lunch and Dinner
These salmon croquettes require no filler and no fuss.
Ina Garten's Roasted Salmon With Green Herbs
This is a great last-minute dinner.
The Story of Fish Peppers, a Legacy of the African American Garden
Fish peppers, a staple of cooking near the Chesapeake Bay, nearly went extinct. Now they’re back, and every seed can be traced to Horace Pippin.
Smoked Oysters on Toast
Smoked oysters are succulent and salty with a creamy texture that pairs beautifully with bright, acidic flavors. The egg spread provides another layer of richness. These may seem like disparate components of a menu, but each one brings something to the meal in terms of flavor, texture, aroma, and appearance to create a memorable experience.
The Best Savory Waffles Start With Collard Greens
Leftover collard greens bring earthiness, salinity, and umami to these cornmeal waffles.
Collard Waffles With Brined Trout and Maple Hot Sauce
In this recipe, the cooked collard greens get finely chopped and folded into the waffle batter for a savory surprise.
Young Carrots with Spring Onions, Sumac, and Anchovies
Our new favorite pot roast is just a pile of veggies. Here, carrots get a fresh wake-up from a combination of bright, lemony sumac, funky anchovies, and sweet spring onions.
Hsiao-Ching Chou’s Lunar New Year Menu: Whole Steamed Fish, Garlicky Rice Cakes, and the Luckiest Stir-Fry
The author of Chinese Soul Food tells us how she’s celebrating her favorite holiday of the year.
This Valentine's Day, Build a Whole Meal Around One Spendy Ingredient
We're staying in, baby! And balling out on one fancy thing.
Steamed Fish With Ginger and Scallions
Serving whole fish during Chinese New Year symbolizes the wish for prosperity throughout the year and many happy returns. When you serve whole fish, it's traditional to point the head toward the most distinguished guest.
For the Most Succulent Fish, Cook the Collar
This ocean-friendly cut is cheaper than fillets—and richer in flavor.
Sweet and Salty Fish Collars
The collar is one of my favorite parts of the fish. Baste it with naturally sweet and salty flavor from briny kombu and dark sweet prunes. The briny and sweet sauce is easy to make ahead and store in the refrigerator. The collars of a large fish, such as cod, is the part between the head and the body; it has a (healthy omega-3) fatty richness that is ultra-satisfying.
Salted Salmon
This recipe for salted salmon is excerpted from Maori Murota’s Tokyo Cult Recipes. The method, called shioyaki, can be adapted to fish collars as well.
Marinated Croaker Collars With Citrus and Green Mango Salad
I love to cook with ingredients that might otherwise be discarded, like fish collars. If you’re tempted to treat them as scraps, please don’t throw them away or use them merely for a stock. They’re delicious as the main focus of a dish—think of them as the spareribs of the sea. Here, croaker collars are marinated in citrus, chipotle, ginger, and fish sauce, and served with a mango salad full of funk, spice, and crunch.