In this easy pasta course, chorizo -- a cured-pork sausage seasoned with chili powder and paprika -- is a lively complement to cooked oysters and a refreshing departure from the smoked bacon commonly paired...
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Crushed black pepper and red-chile flakes kick-start a fragrant, salty clam broth. The robust flavor of clams thrives on heat and spice, with pasta and pancetta acting as a buffer zone.
Author: Martha Stewart
Turn last night's salmon into today's lunch. Here, the fish is teamed with a creamy-crunchy mixture of cottage cheese, raisins, celery, walnuts, and quick-pickled onions atop toasted bread.
Author: Martha Stewart
This easy-to-make recipe for sauteed salmon is courtesy of chef Eric Ripert.
Author: Martha Stewart
In chef Rick Bayless's escabeche recipe, tangy fruit vinegar and water replace the richer, heavier flavors of wine and stock.
Author: Martha Stewart
Steaming fish in a parchment packet in the oven, cooking en papillote as the French call it, yields deeply flavorful results and is a messproof way to cook fillets.
Author: Martha Stewart
Author: Martha Stewart
This salad combines the smokiness of grilled new-potatoes and roasted red peppers with bursts of flavor from anchovies, capers, and black olives.
Author: Martha Stewart
This Dungeness Crab Salad showcases the colorful, interesting varieties of vegetables available at farmers' markets during fall and winter.
Author: Martha Stewart
Don't feel like fish? This bright salsa will also perk up chicken or pork.
Author: Martha Stewart
This delicious salmon burger recipe is from "In Great Taste," by Evelyn Lauder.
Author: Martha Stewart
Use the grilled scallops to top our Mixed Fresh Herb Pasta.
Author: Martha Stewart
This main course stacks up nicely, with layered salmon (packed with heart-healthy omega-3 fatty acids), potato, shallot, spinach, and lemon. A crown of salty caper butter melts as everything steams, adding...
Author: Martha Stewart
Author: Martha Stewart
This recipe for red snapper with ginger-scallion relish is courtesy of chef Gregory Brainin.
Author: Martha Stewart
This recipe is a brilliant way to work both greens and fish into your repertoire. The key player is gremolata, an uncooked green sauce; here made with arugula that gives it a mouthwatering peppery punch...
Author: Martha Stewart
Provençal bouillabaisse meets New England seafood stew in this brothy dish that features meaty clams and tender white fish. Carrots, fennel, and cherry tomatoes-along with fragrant aromatics like white...
Author: Lauryn Tyrell
These Southern-style steamed clams are great starters for your a seafood dinner.
Author: Martha Stewart
A variety of fresh, nutritious peas comprise this inventive salad from chef Todd English of Ca Va.Also try:Seared Tuna with Blood Orange Vinaigrette, Silky Miso Sweet Potatoes
Author: Martha Stewart
Maine's sunny coast is as close as your patio when you break into foil packets of buttery shrimp, cod, potatoes, and corn. Don't forget crusty rolls to sop up the flavorful sauce.
Author: Martha Stewart
Flat, wide fillets cut from the tail of the salmon work well for this open-face sandwich.
Author: Martha Stewart
This brown-paper package is anything but plain. Make a bunch; each is a complete light meal for one,including cannellini beans and shellfish (good sources of protein), carrot and greens (full of beta carotene),...
Author: Martha Stewart
The combination of fresh seafood with fennel, capers, and tomatoes is typical of Sicilian dishes.
Author: Martha Stewart
Stash some shrimp in your freezer for nutritious last-minute meals. Here, frozen shrimp stars in this spaghetti recipe with cherry tomatoes and kale. Get the shrimp thawing before you start the pasta and...
Author: Martha Stewart
An oven-simmered stew of clams, shrimp, and flaky white fish cooked makes a light, warm-weather dinner. The recipe calls for striped bass but cod, haddock, or snapper also work well.
Author: Martha Stewart
A cod steak has a row of bones running down its center; to remove the bones, cut around them with a sharp knife, dividing the fish into two pieces.
Author: Martha Stewart
Author: Martha Stewart
If you don't have a large wooden bowl, the garlic and salt can be mashed into a paste on a cutting board using the side of a chef's knife.
Author: Martha Stewart
A combination of ginger, soy sauce, and sesame oil creates a flavor that's reminiscent of teriyaki sauce but more delicious and nuanced.
Author: Martha Stewart
Creole seasoning gives the fish in this New Orleans sandwich a zesty kick, and because the fish is broiled instead of fried, it's a lighter option than what you might find in a restaurant.
Author: Martha Stewart
This nutritious salad makes a healthy snack when served on top of a slice of thick bread.
Author: Martha Stewart
The mild sweetness of roasted yellow bell peppers is a perfect match for succulent scallops.
Author: Martha Stewart
An innovative sauce transforms tinned tuna, making the dish suave enough for company.
Author: Martha Stewart
Poaching salmon with lemon zest lends the fish a brightness that is only further highlighted by the crisp snow peas.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Coconut milk and green curry paste flavor a quick stew of cod, eggplant, and sweet potatoes.
Author: Martha Stewart
This tasty trio makes for a healthy and highly-satisfying dish.
Author: Martha Stewart
Chef and cookbook author Madhur Jaffrey shares this simple yet impressive Bengali dish known as "chingri bhapey." The shrimp is delicately spiced with ground mustard seed and chopped green chiles, creating...
Author: Martha Stewart
In this dish, raw mussels are combined with freshly ground pepper in a skillet over a very hot flame; they should be eaten piping hot. Liana DiMeglio of Liana's Trattoria in Fairfield, Connecticut, brought...
Author: Martha Stewart
We're big fans of the way citrus pairs with creamy avocado. This colorful salsa would be equally at home with chicken.
Author: Martha Stewart
Author: Martha Stewart
If you prefer not to use the raw egg yolk in this classic caesar salad recipe, substitute 1 tablespoon of store-bought mayonnaise. The croutons are best made as close to serving time as possible.
Author: Martha Stewart
Seared sea scallops are served over Moroccan couscous (instead of rice) infused with the flavors of its cooking liquid: sherry, chicken stock, saffron, thyme, and butter.
Author: Martha Stewart
Chef Rick Bayless uses salsa to spice up baked fish fillets.
Author: Martha Stewart
Turning a whole side of fish on the grill is easier if you use a fish-shaped grilling basket. Fire Roasted Vidalia Onion Halves make an ideal dinner accompaniment during the late spring and summer for...
Author: Martha Stewart
Baking the cod on a wire rack allows the fish to get crisp on all sides.
Author: Martha Stewart
No beef or pork here! Just succulent shrimp amped up with panko, Pecorino Romano, fresh basil, and scallions and formed into balls. They're paired with our classic five-ingredient red sauce.
Author: Martha Stewart
Caesar dressing and romaine are a strong duo -- the lettuce is not overwhelmed by the dressing, which is also good over a tomato salad. All hail this classic dressing, with bold, briny tang from garlic,...
Author: Martha Stewart