In this classic French dish, components are typically kept separate, not tossed together. But you can still mix it up with delicate ingredients. Simply put bulkier items at the bottom of your bowl, and...
Author: Martha Stewart
When you first see garganelli, you may wonder where you've seen this shape before. These tapered tubes come from Northern Italy and are closely related to the everyday workhorse, penne. Here, the rustic...
Author: Greg Lofts
Made entirely in one-dish, this nutritious skillet supper layers almond-studded basmati rice, tender florets of romanesco (a relative of both broccoli and cauliflower), and buttery fillets of heart-healthy...
Author: Shira Bocar
Fast-cooking whole-grain bulgur is a nice break from potatoes, rice, or pasta. When buying fish fillets, choose ones that are translucent, firm, and fresh-smelling.
Author: Martha Stewart
Author: Martha Stewart
This delicious linguine recipe is courtesy of chef Jamie Oliver and can be found in his book, "Cook with Jamie."
Author: Martha Stewart
This deconstructed delicacy gets the star out of the bun and dresses it up in lemon butter. With a few plump brioche croutons on the side, the dish is complete.
Author: Martha Stewart
With its tangy remoulade sauce, a cornmeal-crusted shrimp po'boy is a taste rightout of Louisiana's French Quarter.
Author: Martha Stewart
White miso makes a delicious marinade for broiled salmon. A combination of fermented soybeans and either rice or barley, miso is versatile and easy to use.
Author: Martha Stewart
Catfish topped with mayo, pickle relish, and sweet onion, and served on white bread make this the perfect Southern style sandwich.
Author: Martha Stewart
Similar to ceviche, carpaccio is thinly sliced raw fish that you drizzle with lemon juice, vinegar, or another acidic ingredient to "cook" it (i.e., firm up the flesh as heat would) in minutes. If you...
Author: Martha Stewart
Author: Martha Stewart
Capers add pungent, salty distinction to mild pan-fried sole.
Author: Martha Stewart
Rather than double-fry it as they do in Baja, we rubbed ours with 3 spices and grilled it.
Author: Martha Stewart
Anchovies and red-pepper flakes add a spicy twist to this broccoli side dish.
Author: Martha Stewart
This flavorful chilled fish dish from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg is a favorite of both their mother and grandmother. Serve this Cold-Poached Salmon with Cucumber Salad for...
Author: Martha Stewart
Grape leaves prevent the fish from sticking to the grill while keeping it tender and moist. Branzino is a variety of sea bass; if you can't find it, you can substitute whole trout.
Author: Martha Stewart
Author: Martha Stewart
A whole grilled fish is just as easy to prepare as a fillet and makes a pretty presentation. You can use the banana leaf method to grill shrimp or vegetables, too.
Author: Martha Stewart
This recipe can be doubled easily. Use a larger steamer, about ten inches in diameter, to cook all four portions at once in the same basket.
Author: Martha Stewart
This cold noodle dish was inspired by the taste of buckwheat blinis with smoked salmon and creme fraiche.
Author: Martha Stewart
Author: Martha Stewart
Seafood mixes with spice in this mouthwatering chili crab, the unofficial national dish of Singapore. Adapted for the home cook fromRoland Restaurant.
Author: Martha Stewart
Author: Martha Stewart
As well as red snapper, this elegant preparation can be used for any whole round fish in the same size range, such as branzino, sea bass, trout, or Arctic char. The salt crust ensures moist and flavorful...
Author: Martha Stewart
Carrot juice is packed with beta-carotene, iron, and potassium and makes a nice addition to sauces and dressings.
Author: Martha Stewart
Sweet, small rock shrimp shine in this classic New England sandwich.
Author: Martha Stewart
To ensure perfectly cold, crisp lettuce leaves, float the lettuce in a bowl of cold water, drain, and repeat. Spin dry and layer the lettuce on a clean towel, topped with paper towel and layered again....
Author: Martha Stewart
One 16-ounce bag of edamame is enough for both puree and salad; cook it all at once, and then divide it accordingly.
Author: Martha Stewart
Liven up simply cooked shrimp with a zesty dipping sauce and flavorful rice.
Author: Martha Stewart
This delicious grouper recipe is courtesy of Frederic Demers from Cafe Martinique.
Author: Martha Stewart
Fennel, capers, and green peppercorns enhance mild fish such as sole or flounder without overwhelming its delicate flavor.
Author: Martha Stewart
This quick Italian dinner is quite satisfying after a long day.
Author: Martha Stewart
Author: Martha Stewart
Blanching these bitter greens and letting the anchovies, lemon and olive oil do their thing make this an appetizing supper.
Author: Martha Stewart
The idea behind this beautiful and delicious lunch or dinner salad is to use up all the remnants left in your refrigerator from the weekend's meals. Hard-boiled eggs, along with anchovies and olives, bring...
Author: Martha Stewart
In central and southern Italy, a traditional Christmas Eve dinner always includes seafood. Chef Mario Batali's seafood-salad recipe is perfect for Christmas Eve or any time fresh fish is available. Ideally,...
Author: Martha Stewart
Escarole, endives, and oranges are all great sources of vitamin C. Sardines are rich in omega-3 fatty acids, which help keep arteries clear of cholesterol buildup guard against heart disease, and may even...
Author: Martha Stewart
This recipe is courtesy of Nobu Matsuhisa and Thomas Buckley and can be found in their cookbook, "Nobu Miami The Party Cookbook." Photograph by Masashi Kuma.
Author: Martha Stewart
Fresh halibut should be ivory-colored, translucent, and shiny. If it has been frozen, it tends to be opaque and very white. Halibut is usually sold as steaks (which poach well) but can also be found as...
Author: Martha Stewart
Boost the appeal of store-bought hummus with fresh mint, then serve it alongside seared paprika shrimp, crisp vegetables, and warm pitas.
Author: Martha Stewart
Put a garlicky spin on quick-cooking shrimp this week with this easy-to-make pasta dish.
Author: Martha Stewart
This delicious recipe for spaghettini with shrimp comes courtesy of Mario Batali. To help the sauce adhere, leave a bit of starchy water on the pasta rather than draining it completely.
Author: Martha Stewart
Celebrate any occasion with this family-style salmon dinner that you can prep fast (just 5 minutes) and then roast in the oven, leaving you time to round out the meal.
Author: Martha Stewart
This classic dish from chef Michael Psilakis' "How to Roast a Lamb" cookbook is perfect for a big dinner party. Pair with his Greek Salad for a mouthwatering Mediterranean meal.
Author: Martha Stewart
We suggest you BYOS: Bring your own sardines. Or anchovies. Or canned salmon. Some tinned fish are a healthy treasure -- low in mercury and full of protein -- and they're a cinch to tote to work. Stash...
Author: Martha Stewart
The secret to this salad is using good-quality tuna. Look for brands that are packed in a jar with oil (we like Ortiz).
Author: Martha Stewart
Whole fish with crispy skin and and a smoky flavor.
Author: Girl on the smoker