Block Island Lobster Salad with Citrus Vinaigrette
Alex Lau
Play around with different herbs in this lobster salad recipe, such as parsley or mint, and other citrus, like grapefruit in place of orange.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
With flash-seared squid, tomatoes, olives, parsley, and a tangy lemon vinaigrette.
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
Cooked beets, flaked salmon, and an array of crunchy vegetables crown a bed of spicy horseradish yogurt in this hearty salad.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.