Seafood

Rolling out and shaping this handmade pasta together is the fun part. Make the dough a day ahead, wrap in plastic, and keep chilled.

If you can’t find yuzu kosho, combine 1½ tsp. lemon juice, ½ tsp. orange juice, and a pinch each of finely chopped serrano and kosher salt.

Pick a small to medium celery root and peel off its hide with a sharp knife. Inside you'll find ivory-green flesh that's crisp, a bit nutty, and utterly delicious in salads. This take on a classic remoulade provides perfect contrast to the silken luxury of seared scallops.

The crisp-skinned salmon is warmed up with spices and the sweetness of carrots. Then it's cooled down with one of the most refreshing combinations of all time: cucumbers and yogurt.

Bomba rice is a short-grain, starchy type, and its ideal texture is tender but chewy in the center, like al dente pasta. Try not to overcook. Use the shrimp shells and chorizo ends to make the Back-Burner Stock.

The not-so-secret formula behind Sweetgreen and other DIY salad spots? And the key to making this smoked salmon recipe? It's called mise en place. Prep the components in advance, then put it all together later.

Try this drizzled over roasted potatoes or as a sub for mayo in chicken salad.

Along with salt and pepper, lemons are all you need to season everything from simple pastas to poached fish.

Every culture has a tradition of one-pot meals, and Japan’s donabe happens to be one of the tastiest and most elegant ones on the planet. The word refers both to warming combinations of simmered-together ingredients and to the beautiful earthenware pot they’re traditionally cooked in (we love the gorgeous mushi nabe from Nagatani-en). And while most one-pots are long-cooked, our favorite donabes are kitchen-sink compositions that are ready in minutes. In this particular recipe, chicken, seafood,.…

The clams give up all their essence in this rich coconut-based stock. It’s great for curries, in this red snapper recipe, or use it as the liquid base for a pot of steamed mussels or littleneck clams.

The fennel seeds turn into an aromatic, crunchy crust on the skin.

We’re into the celery-on-celery concept, but you could make this with celery root alone and it would be great.

During the frenzy of cookie season, put these quick and cozy weeknight dishes on dinner duty.

A robust green demands an aggressive dressing. Use any other kind of radicchio in place of or in tandem with the treviso.

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.

Slow-roasting fish is to cooking seafood what bumper lanes are to bowling: the definition of foolproof—and still pretty fun.

If you can’t find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.

Adding oysters and bacon incorporates textural contrasts and bold flavor hits to up the intrigue.

You may think that infusing stouts, saisons, and pale ales with clams, lobsters, and oysters sounds like a terrible idea, but it's actually a classic brewing technique—and flavor pairing—putting a hint of the sea in each bottle.

Basting isn't just for turkeys. Master this technique for better scallops, pork chops, and more.

Chef George Mendes joined Mike and Josh Greenfield of The Brothers Green as they experimented with a new savory cocktail made from shrimp stock—and other ingredients from their home kitchen.

Don't you dare think about throwing away those crusty ends—these ideas will have you using up every last bit of the loaf.

The lighter, herbier counterpart to porky posole rojo, this brothy stew was made for crisp autumn nights.

How to pull off an elegant, effortless date night? Seafood soup. Make the broth for this rich seafood stew recipe the day before, then sear a couple pieces of fish and reheat the stew during the cocktail hour.