Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.
Author: Martha Stewart
The tuna burger was born in restaurant kitchens as a way of using up scraps left over from fancy cuts, but we think it's worth buying tuna just to make these.
Author: Martha Stewart
Fennel and citrus are a natural pair, and together with creamy avocado and oil-packed tuna fish, they make a vibrant and delicious salad.
Author: Martha Stewart
Buckwheat soba noodles have a wonderful earthy flavor that's terrific with shrimp and vegetables. Serve this family-friendly option for dinner with any toppings you prefer, such as peas, red bell pepper,...
Author: Martha Stewart
Spice up a summer meal with a grilled dish that tastes of the Caribbean islands.
Author: Martha Stewart
Don't rely on heavy sauces this summer -- a squeeze of fresh lime juice and some garlic bring bold flavors to this simple dish.
Author: Martha Stewart
Seared fresh scallops pair beautifully with garlicky pasta. If you like, you can substitute 12 ounces of egg fettuccine for the pappardelle. Slicing the raw scallops in half horizontally will give you...
Author: Martha Stewart
This light recipe packs in the flavor for a meal that comes together quickly for a family dinner any night of the week.
Author: Martha Stewart
Author: Martha Stewart
In this crusty open-face sandwich, salmon fillets rubbed with a mixture of spices -- including cumin, fennel, thyme, oregano, and cayenne pepper -- are seared, then placed atop arugula and red onion.
Author: Martha Stewart
Author: Martha Stewart
This modern spin on the classic Cobb replaces chicken with smoked salmon, a nice match to crisp bacon and creamy buttermilk dressing.
Author: Martha Stewart
Recipe courtesy of Philippe Chow of Philippe.
Author: Martha Stewart
This shrimp curry over basmati rice incorporatesthe bright-yellow spice turmeric, as domany curries; coconut milk and tamarindgive it a distinctive flavor.
Author: Martha Stewart
Cutting plump ears of corn into "coins" and steaming them with clams and spicy green chile pepper yields a broth with a one-two punch of flavor. The liquid begs to be sopped up with crusty bread and washed...
Author: Martha Stewart
Steamed fish needn't be boring: Here salmon fillets and blanched cabbage are rolled in cabbage leaves. The little packages are steamed, then served over mellow rice noodles with a tangy soy, sesame, and...
Author: Martha Stewart
For a substantialsalad, pearl barley is matched with dilland poached salmon, an excellent sourceof protein.
Author: Martha Stewart
For this pasta dish, you may serve the clams in their shells, with a bowl on the table to collect them. Or, if you prefer, you can remove them beforehand.
Author: Martha Stewart
Beurre blanc, the classic French butter sauce, is wonderful spooned over lobsters. This version gets a hint of sweetness from the addition of fresh orange juice.
Author: Martha Stewart
Turn the makings of a classic Nicoise Salad into this flavorful sandwich.
Author: Martha Stewart
This Mediterranean dish is perfect for warm summer nights.
Author: Martha Stewart
This classic dish with tuna and green beans cooks up nicely in half an hour.
Author: Martha Stewart
Chili powder brings a hint of smoky flavor to a taco made with grilled red snapper and a mix of vegetables.
Author: Martha Stewart
Tuna is a good source of omega-3 fatty acids, which may protect against heart disease, high blood pressure, and many cancers. Capers bring Mediterranean flair -- and antioxidants -- to this dish.
Author: Martha Stewart
Spicy tuna salad and lettuce served in a pita makes a wholesome lunchbox addition.
Author: Martha Stewart
Toss peeled and deveined shrimp with a simple, spicy marinade then grill until charred and cook through. Top this dinner entree with orange sauce-splashed with tequila-and you've got the makings for a...
Author: Martha Stewart
Bucatini with breadcrumbs and bottarga makes for an incredibly mouthwatering pasta dish. The breadcrumbs add a bit of welcome crunch to the satisfying meal.
Author: Martha Stewart
Our version of a Southern-style shrimp dish finds its flavor in low-fat places: shrimp tossed with cuminand thyme, black-eyed peas splashedwith vinegar, and collard greens brisklysauteed in olive oil (rather...
Author: Martha Stewart
Fresh dill and salmon go together beautifully in this refreshing dish that's perfect for a warm summer night.
Author: Martha Stewart
A homemade spice mix gives this fish, which cooks on top of the rice, a flavor boost.
Author: Martha Stewart
The olives and lemon juice rev up the flavor of this trout dinner, which takes a speedy 30 minutes to make.
Author: Martha Stewart
Bottarga, a specialty of southern Italy, is the roe of gray mullet or tuna that has been salted, pressed, and air-dried. You can buy bottarga from BuonItalia.
Author: Martha Stewart
Prepare a marvelous spring meal with this recipe for ale-battered soft-shell crab, pea-shoot pistou, and sauteed ramps from chef Sean Brock.
Author: Martha Stewart
Leftover batter may be reserved for other vegetables such as red bell pepper strips, zucchini spears, steamed broccoli florets, or very thinly sliced sweet potato. Batter and fry in batches until crisp...
Author: Martha Stewart
Donald Barickman, who developed this crowd-pleasing recipe, cooks the salmon over a homemade barbecue pit, but you can use a large gas or charcoal grill. The longer the salmon cooks, the more pronounced...
Author: Martha Stewart
Author: Martha Stewart
This recipe is adapted from "Pasta Sfoglia," by Ron and Colleen Suhanosky (Wiley, 2009), which also has a recipe for preserved lemons. Serve this dish with nutcrackers, so that guests can work on their...
Author: Martha Stewart
No visit to the Gulf Coast would be complete without a po'boy. These humble sandwiches, filled with meat or fried seafood, have evolved from a workingman's lunch to signature local cuisine. Between trips,...
Author: Martha Stewart
This recipe is courtesy of chef Matthew Hoyle from restaurant Nobu 57.
Author: Martha Stewart
Salmon steaks are brushed generously with a homemade barbecue sauce, then grilled. They are served on top of brown-rice pilaf, which is flavored with white wine and vegetables and spiced with paprika,...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This mild-tasting fish, flavored with gingery green tea, takes 20 minutes to get ready. Serve with quinoa.
Author: Martha Stewart
This recipe was provided by Tom Colicchio, a restaurant owner and head judge of the popular Bravo series "Top Chef."
Author: Martha Stewart
With these quick and easy salmon cakes, you can have dinner ready in 30 minutes or less.
Author: Martha Stewart
Any flaky white fish, like hake or cod, can be substituted for sea bass.
Author: Martha Stewart
Lettuce leaves, chopped tomato, and slices of avocado give a dose of fiber to this Mexican-inspired twist on shrimp cocktail.
Author: Martha Stewart
High in zinc and iron, oysters star in this velvety stew, which is also packed with beta-carotene, courtesy of flavorful sweet potato.
Author: Martha Stewart
This sauce gets a nice kick from ginger and coriander for a light meal that's short on calories but heavy on flavor.
Author: Martha Stewart