Anchovies, garlic and nutmeg infuse this simple herbed lentil side dish with flavor.
Author: Martha Stewart
A Japanese variant on hot-pot cooking, shabu shabu is a common dish in Tokyo tourist hot spots and local Japanese neighborhoods (colloquially called "Little Tokyos" or "Japantowns") in countries such as...
Author: Martha Stewart
In this healthy, one-pot dinner of Wild Salmon with Edamame-Cauliflower Rice, the oven does all the work. After 15 minutes of prep, the salmon roasts on top of a bed of cauliflower rice and edamame.
Author: Martha Stewart
Peaches bring out the subtle sweetness of crab, while a drizzle of orange-coriander syrup and thin slices of chile add some spice.
Author: Martha Stewart
This delcious pasta recipe is courtesy of chef Eficio Farris and can be found in his "Sweet Myrtle and Bitter Honey" cookbook. Special thanks to Laurie Smith for providing the photograph.
Author: Martha Stewart
Combine this nutritious fish with south-of-the-border staples -- tortillas, cilantro, lime -- for an unexpected microwave meal.
Author: Martha Stewart
This simple Italian recipe from chef Lidia Bastianich is named for the fishermen of Bagnara, a beautiful port on the Calabrian coast of Italy, who are renowned for their skill in both catching and cooking...
Author: Martha Stewart
Make this mouthwatering lobster pasta dish from Corton chef Paul Liebrandt for a dinner guaranteed to impress.
Author: Martha Stewart
Firm monkfish fillets are simmered with orange segments, pieces of olives, and slivers of onion, which complement the low-fat fish's sweet, mild flavor.
Author: Martha Stewart
Indulge the senses with this appetizing and beautifully presented salad recipe from Cedric Vongerichten, chef de cuisine at Perry Street.
Author: Martha Stewart
Not familiar with larb? It's a traditional Laotian dish that's meant to be eaten with your hands and relies on chopped meat or seafood, flavorful aromatics, and fiery chiles. Toasted and ground rice adds...
Author: Martha Stewart
We used a selection of green heirloom tomatoes for this salad, but it tastes just as good with other varieties. Be sure not to use unripe green tomatoes, though, which are best for frying or pickling.
Author: Martha Stewart
Bright, piquant boquerones, the vinegar-cured white anchovies of Spain, have a meatier texture than canned varieties.
Author: Martha Stewart
For this ultimate beachside summer sandwich, mahi-mahi fillets are rubbed with salt, thyme, and lemon zest before hitting the grill. Afterwards, they're nestled into a soft hoagie roll along with homemade...
Author: Shira Bocar
This recipe is brought to us by renowned chef Lionel Poilane whom Salvador Dali referred to as "the greatest Frenchman alive."
Author: Martha Stewart
This delicious oyster recipe is courtesy of chef Emeril Lagasse.
Author: Martha Stewart
Pan-seared striped sea bass is flavored with a blood-orange juice reduction and topped with segments of the fruit and olives. Navel oranges can be substituted for the blood oranges.
Author: Martha Stewart
If you have leftover flowering fresh coriander (cilantro) sprigs from the zucchini dish above, don't let them go to waste. Instead, add them to the garnish of borage flowers here.
Author: Martha Stewart
Because poaching requires very little, if any, fat, it's a healthy and delicious way to prepare fish. This recipe, brought to us by chef Eberhard Mueller, of Bayard's in New York City, calls for Atlantic...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Cutting the fish by hand keeps the texture of the patties light and fluffy.
Author: Martha Stewart
Look for fillets displayed on ice rather than in packages. They should smell like the ocean, not overly fishy.
Author: Martha Stewart
This delicious dinner recipe is courtesy of Mario Batali and can be found in his "Molto Italiano" cookbook.
Author: Martha Stewart
The addition of salty flavors to store-bought mayonnaise, plus a hint of spice, makes this spread incredibly versatile and a perfect match for a wide variety of sandwich fillings.
Author: Martha Stewart
Rather than using the traditional romaine in this Caesar salad, try spear-shaped and slightly bitter treviso, a close relative of radicchio.
Author: Martha Stewart
This succulent lobster recipe is brought to us by award-winning chef Dan Barber, owner of Dan Barber Catering and Blue Hill restaurant, both in New York City.
Author: Martha Stewart
The ultimate seasonal treat! Here, soft-shell crabs are given a quick buttermilk brine before being coated in a mixture of seasoned cornmeal and flour and fried to perfection.
Author: Martha Stewart
This delicious recipe is courtesy of Scott Peacock.
Author: Martha Stewart
These freshwater crustaceans look like mini lobsters and their meat is sweet.
Author: Martha Stewart
Light yet filling, flaky grilled halibut fillets are tucked into corn tortillas and topped with crunchy vegetables and fresh herbs.
Author: Martha Stewart
Use soft, leafy herbs on the bass; they form a pleasantly crisp coat when seared.
Author: Martha Stewart
Author: Martha Stewart
Fennel pollen, a spice harvested from fennel flowers that are collected at the peak of bloom, has a sweeter and more intense flavor than the fennel seed. Try it in this spaghetti dish from chef Mario Batali's...
Author: Martha Stewart
This delicious recipe, courtesy of Nikki Elkins and Sarah Mastracco, is named after the island of Roatan, which is part of the Bay Islands off the coast of Honduras.
Author: Martha Stewart
Author: Martha Stewart
Sure to perk up a dreary winter day, this weeknight-friendly dish uses bold, rich ingredients like chile peppers, coconut milk, and winter squash. A few generous handfuls of baby spinach and lean and mild...
Author: Greg Lofts
This technique uses stackable baskets to gently steam vegetables with arctic char. The fish remains flaky and moist, while the beans hold on to essential nutrients; a rich vinaigrette is drizzled over...
Author: Martha Stewart
A healthy variation on classic pizza is topped with ricotta, roasted pepper, garlic shallots, anchovy fillets, and artichoke hearts.
Author: Martha Stewart
This recipe has been adapted from "The Cafe Cook Book" by Rose Gray and Ruth Rogers (Broadway Books, New York; Copyright 1998). Reprinted by permission of Broadway Books, New York.
Author: Martha Stewart
Frozen banana leaves, which are inedible, are available at Asian markets. If you can't find them, parchment works just as well. Recipe adapted from Amanyara Resort, in Turks and Caicos.
Author: Martha Stewart
Mackerel is richly-flavored and contrasts nicely with the zing of the vinaigrette.
Author: Martha Stewart
Australian chef Donna Hay is known for creating inventive dishes that fuse the flavors of various cuisines. These delicious rice-paper rolls are no exception.
Author: Martha Stewart
If you have cooked shrimp on hand, this easy lunch can be ready in minutes.
Author: Martha Stewart
The generous chunks of lobster and shiitake mushroom in this ragu make it more of a stew than a sauce.
Author: Martha Stewart
Tuna rubbed with garlic-herb oil shares plate space with fiber-rich beans and kale.
Author: Martha Stewart