Seafood

Nduja is a spicy, spreadable, fully cooked sausage; you’ll find it at some Italian specialty stores.

This recipe is going to instruct you to remove the backbone of the fish from inside the cavity—no small task but well worth it.

To serve this dish as a main course for eight, double the recipe over two pots and throw some warm baguettes on the table.

For when you wanna look fancy but have zero time for that.

Yeah, escargot is on the list.

The shrimp is even better when it’s grilled.

For all the shellfish naysayers out there—these are for you.

Crisp-skinned fish isn’t about high heat.

Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.

Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.

Think you don't like "fishy" fish? We're here to help.

By using a rich, mushroom-based broth, we simplified Atoboy chef Junghyun Park’s approach to creating huge flavor for steamed and poached fish.

Can’t find Japanese pickles? Shave some radishes, carrots, or cucumbers, then toss the slices with a pinch of sugar, a pinch of salt, and a few spoonfuls of rice vinegar. Let sit 5 minutes before using.

Charring then steaming the peppers ensures that the romesco will reach a saucy, juicy consistency.

It's Gordon Ramsay versus a totally random guy named Shane. Good luck, Shane.

Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.

While fried whitefish or smoked whitefish is most commonly eaten during Nowruz, the Persian New Year, Andy Baraghani goes a little rogue.

What draws people to hole up in shacks on a frozen lake in Wisconsin in subzero temperatures? One very elusive fish.

These are the recipes our food director makes at home: That means they're foolproof.

An incomplete primer on everything beyond rice and fish.

But, first, Hawaiian chef Rodelio Aglibot, the man behind Chicago’s FireFin Poke Shop, muses on his favorite dish.

Delicious, melt-in-your-mouth chicken, pork shoulder, salmon, and more slow-roasted recipes that are worth the wait.

No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!

Double the batch of spicy radish pickles from this raw shrimp recipe and use to top sticky ribs, grilled chicken, and fried rice.