Seafood

From yogurt marinated chicken to mustard broccoli, you're going to want to try all of these Indian grilling recipes.

A drive through Baja is filled with tacos, hotels, and views more beautiful than you could imagine

The best fish tacos live in Baja, Mexico. Trust us, we ate a lot of them.

These easy weeknight recipes are perfect for those days that seem like they'll never end.

The butter is optional. The beer is not.

Spice rub one night, pasta or fish or salad the next. We're all about that versatility.

Don't let your shrimp fall through the grill grates or spin around on skewers.

This colorful cold noodle salad is infinitely riffable.

Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.

Salt, pepper, garlic, acid, and a bit of heat are all you need to punch up this easy shrimp skewer recipe.

Pro tip: Make a pot of rice to soak up the extra dressing in this snapper recipe. It's too good to go to waste.

The dry rub on these scallops can go on pretty much everything. (And you'll want it on pretty much everything).

A kicky chile-lime dressing wakes up your weeknight salmon.

Cooking with tea adds subtle flavor to recipes both savory and sweet.

Lapsang, a black tea from China, may taste too strong and smoky when you sip it on its own, but it will mellow out as it marinates with the fish.

Chef Angela Dimayuga of Mission Chinese Food is making bitter herbs taste, well, really good.

Angela Dimayuga of Mission Chinese Food likes using whole dried ashwagandha root in this clay pot dinner.

Because nothing says "Thanks for raising me" like a whole roast chicken.

Tofino may be heaven on earth. If heaven were a tiny surf town in British Columbia surrounded by ancient rainforests, pristine coastline, and pine-covered peaks. chef Nick Nutting of local favorite Wolf in the Fog invites us along for an afternoon of foraging, driftwood-fire cooking, and plenty of fried oysters down by the water.

This is it! The moment you make the best damn stir-fry of your life at home.

If you have a wok, gold star goes to you! Use it!

The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing for spring veg.

Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.

Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.