For an extra-special evening, make this carefully-stirred, decadent dish.
Author: Martha Stewart
A vegetable peeler is the only tool you need to create this dish. Celery root has an earthy, mellow charm (somewhere between celery and parsley), but fennel would work nicely here, too.
Author: Martha Stewart
Miso, Japanese bean paste, makes a sweet finish for this fish dish.
Author: Martha Stewart
Author: Martha Stewart
This delicious cod recipe is courtesy of chef Matt Tropeano.
Author: Martha Stewart
This quick fish dish takes hardly more effort than a turn on the grill, and keeps the heat of summer out of the kitchen.
Author: Martha Stewart
Squid is as versatile and easy to prepare as chicken breasts. In this dish, it pairs beautifully with tart Granny Smith apples and a Japanese miso marinade.
Author: Martha Stewart
This salad is tossed with warm vinaigrette and given the peppery bite of fresh savory pluckedfrom the garden.
Author: Martha Stewart
Branzino, also called European sea bass, is a delicate white fish with a slightly sweet, nutty taste.
Author: Martha Stewart
Succulent lobster replaces the lettuce in this luxurious take on the classic BLT. Hard-boiled eggs and avocado add heft to the sandwich (and welcome pops of color to the serving platter!).
Author: Martha Stewart
This shrimp and mussels boil is taken to the next level with the addition of sofrito, a flavorful Spanish sauce.
Author: Martha Stewart
If you want to add some Mexican recipes to your repertoire, try this easy quesadilla for tonight's dinner. The filling is made with peppery grilled shrimp and balanced with mild Monterey Jack cheese and...
Author: Martha Stewart
Sweet and briny bay scallops pair well with the mellow flavor of leeks in this light pasta dish.
Author: Martha Stewart
Tangy lemon, salty fish sauce, and black pepper form the dressing for this refreshing dish.
Author: Martha Stewart
This inventive dish uses a flavorful broth of cucumber, garlic, and thyme to help infuse pan-fried striped sea bass for a meal that helps you break out of your typical meat-and-potatoes rut.
Author: Martha Stewart
Shrimp can be purchased already peeled and deveined, if you prefer not to do it yourself. Frozen shrimp are also a good option; thaw them in the bag in a bowl of water. Broilers vary in heat intensity;...
Author: Martha Stewart
Try other fish fillets, like cod or trout. Any variety of small potato will work, too.
Author: Martha Stewart
This is a spicy marinade for the salmon. The lemon zest gives a flavorful boost to the couscous.
Author: Martha Stewart
This Basque seafood stew features bay scallops, red snapper, and clams in their shells; tomato wedges, tiny Spanish olives, and a garnish of chopped fresh parsley round out the flavors.
Author: Martha Stewart
Southeast Asian summer rolls were our jumping-off point for this no-cook recipe.
Author: Martha Stewart
Breaded fish sticks are a surefire kid-pleaser nestled inside a flour tortilla with sweet red pepper; serve with tartar sauce.
Author: Martha Stewart
Any white-flesh fish will readily take on bolder flavors, such as those in this rich balsamic mixture brightened by fresh red onion, salted capers, aromatic parsley, and pungent anchovies.
Author: Martha Stewart
This traditional Louisiana sub sandwich uses flounder and is topped with spicy tartar sauce.
Author: Martha Stewart
This anchovy-spiked dressing-which can be made in 10 minutes-goes well with grilled shrimp. It's a healthier version of the classic dressing and uses light mayonnaise and yogurt.
Author: Martha Stewart
The sweet-tart taste of peaches provides a welcome if unexpected accompaniment to savory dishes like this one.
Author: Martha Stewart
Mai Pham, chef and owner of the Lemon Grass Restaurant in Sacramento, California, uses this dipping sauce for her Rice Rolls with Shrimp and Mushrooms.
Author: Martha Stewart
This mouthwatering cod recipe is from the January 2009 issue of Everyday Food.
Author: Martha Stewart
This healthy -- and tasty -- recipe is courtesy of chef Jimmy Bradley and can be found in "The Red Cat Cookbook."
Author: Martha Stewart
Spaghetti-like udon are piled high with sweet crab, crisp cucumber, and peppery sprouts, and then drizzled with a tart dressing made with the juice of yuzu, a type of Asian citrus.
Author: Martha Stewart
This is one of chef Troy Dupuy's signature dishes at La Caravelle restaurant in New York City.
Author: Martha Stewart
Author: Martha Stewart
You can serve this fresh pesto on our Radicchio Flat Bread with Whipped Ricotta or stir some of it into our Escarole and Meatball Soup.
Author: Martha Stewart
Keep a bag of shrimp and one of corn in the freezer, and you can make these tacos whenever the mood strikes.
Author: Martha Stewart
Our pared-down Nicoise will transport you straight to the Riviera. Boil the eggs and potatoes the night before; assemble the salad in the morning so the flavors meld by afternoon.
Author: Martha Stewart
This lovely recipe for steamed arctic char is courtesy of Pete Evans and can be found in "My Table: Food for Entertaining."
Author: Martha Stewart
A panoply of fresh fish and shellfish give this stew its wow-inducing flavor. The recipe comes from chef Todd English.
Author: Martha Stewart
This delicious and healthy salad is courtesy of "Martha Stewart's Healthy Quick Cook."
Author: Martha Stewart
Shrimp, okra, and kabocha-squash stew shows the African influences in northern Brazilian cuisine.
Author: Martha Stewart
Roasted salmon fillets rest on a bed of watercress. Buttermilk and sour cream are blended with spinach, parsley, and watercress in a creamy green sauce that is chilled and drizzled over the fish.
Author: Martha Stewart
Sweet and tart apricots combine perfectly with lime juice and jalapeño in this flavorful shrimp salad.
Author: Martha Stewart
Tilapia may seem like the star ingredient of this recipe, but it's actually the jicama and cabbage slaw that gives these tacos their depth of flavor.
Author: Martha Stewart
Dried corn, called hominy, gives this shrimp chili its substance.
Author: Martha Stewart
The sweet, fibrous flesh of autumn pumpkins just begs to be roasted. Nutritious and versatile, pumpkins are the perfect anchor for a hearty pasta dish with anchovies and toasted walnuts.
Author: Martha Stewart
Steaming fish on a bed of basil gives it a nice flavor without adding calories. If you have a large bamboo steamer or a multilayer steamer, you can multiply the recipe. (The vinaigrette makes enough for...
Author: Martha Stewart
These crackers are a great snack to have on hand. Keep a box in the pantry and fry them up when friends stop by.
Author: Martha Stewart
Many of the seafood stews of the world -- bouillabaisse, cioppino, and caldeirada de peixe (from Portugal), among others -- share a common ingredient: fennel, which lends an anise-like taste. Essentially...
Author: Martha Stewart
This delicious pasta recipe is courtesy of Convivio chef Michael White.
Author: Martha Stewart
Orange zest, Dijon mustard, and fiery red pepper liven up two cupboard essentials: canned tuna and whole-wheat pasta.
Author: Martha Stewart
If you've got leftovers from last night's salmon dinner, use them for today's lunch. Serve with whole-grain crackers and your favorite on-the-go vegetables, such as carrot sticks, radishes, broccoli florets,...
Author: Martha Stewart
Sturdy mackerel can hold its own against strong flavors. Here, it's teamed with a sweet-and-savory combination of dates, cherry tomatoes, cilantro, lemon, and spices.
Author: Martha Stewart