Seafood

Well-seasoned sushi rice is like rice in technicolor.

The tastiest rice is seasoned sushi rice.

For when you and hot dogs are on a break. You didn't break up, you're just seeing other people.

When Bad Saint chef Tom Cunanan is home at the grill, you can count on the same swoon-worthy flavors that define the dishes at his restaurant.

As if grilled squid that's tender in the middle and charred on the exterior weren't good enough, we're pairing it with smoky bell peppers and a lemony herb salad.

Don't skip the skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill.

There’s only a kiss of honey in the vinaigrette, but it’s an essential player. With all the briny flavors from fish and the capers, you need a touch of sweetness for balance.

If you can learn how to cook a whole fish, you'll have summer's most impressive dinner in your back pocket.

We nearly lost our minds over palapa. It's an insanely flavorful condiment made from toasted grated fresh coconut and tons of aromatics that can be a topping for any grilled or roasted protein. 

Shrimp, unlike chicken or steak, can take on the flavors of a bright, acidic marinade in minutes, making it a good choice for last-minute grilling.

We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference.

If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you’ll still have buttery clams to enjoy.

Whether you've got 24 hours or 24 minutes, we've got you covered.

Buttery, garlicky, irresistible shrimp scampi—but make it pasta.

It’s an entire seafood boil in miniature and I’ll share it—if I must.

How do they get so plump and pink?

Alison Roman knows the best spring breaks are those spent putting together minimum effort, maximum reward dishes that blur the lines between lunch and dinner, lazy and ambitious.

Our best tip for cooking fish for a crowd? Slow-roast a single large fish fillet instead of making several small ones—it ensures that the fish is buttery and delicious.

Haters begone. My cod and I are very happy, thank you very much.

When I've got to cook for a crowd but don't have it in me to make something elaborate, I turn to this hands-off stunner of a swordfish steak recipe.

Swordfish, with its meaty texture and strong (not in a bad way) flavor, can stand up to other robust seasonings like these.

Go to Charleston’s Chubby Fish for the kitschy-fun caviar service. Stay for the perfectly grilled b-liner snapper.

And it's perfect on roasted salmon (or vegetables, or fried eggs, or garlicky yogurt...)

Paprika gives smoky, spicy balance to bright citrus and herb flavors.