Seafood

What's better than grilled seafood? Grilled seafood with a side of crispy rice.

If it looks good at the market, it will be good in this salad.

We modified Contramar’s whole-fish method with individual fillets, which are easier to handle—but the flavor is the same!

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.

If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.

Using shrimp shells to make a quick stock adds an insane depth of flavor to an otherwise simple pasta.

Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.

Italian-food purists might balk at the combination of clams and Parm, but we swear it’s delicious.

Small squid tend to be the most tender, and a quick grilling time ensures they stay that way.

This road trip requires a classic country soundtrack, a high tolerance for fried food, and, if possible, a convertible.

On the shores of Lake Michigan, you’ll find the most authentic regional Mexican cooking in America. We asked three Chicago mom‑and-pops to share their coveted recipes.

This open-faced sandwich provides a twist on your usual lunch by using smoked trout. Adding fresh lemon juice helps balance out all the heavier flavors. This recipe is part of our lunch for a week series; ‎check out the rest for the remaining days here.

What says it's finally spring more than crunchy sugar snap peas, bright red radishes, fresh scallions topped on tiny fried toasts, and mint leaves in a sweet granita?

A breakfast bowl worth making every morning, because the Japanese always seem to do it better.

Brown butter is a chef's secret weapon—and now it's yours, too.

Creative director Alex Grossman has an idea for your next cocktail party: creatures of the sea. (We are accepting invites.)

These dim sum–style shrimp toasts make a surprisingly simple—and utterly addictive—at-home snack. With this method, you don’t even need a deep fryer to pull them off.

The dressing also makes a great dip for crudités.

A dead-simple shellfish dish that is pure Erickson: ocean-adoring, dairy-rich, fun to eat.

Chef Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.

This 24-hour method will transform uncooked salmon into a side of firm, silky fish. Buy the best you can afford.

Restaurant Veneno de Nayarit uses Huichol brand hot sauce, but Cholula, Tapatío, or Valentina also add lots of flavor without a ton of heat.

“The warmness of the brown butter balances the brininess of seafood,” says Vivian Howard.

Translation: Garlic shrimp. Which explains why there’s a clove of garlic for every shrimp in this saucy dish.