The star of this at-home version of the Chinese takeout favorite? An umami-packed sauce made with chicken broth, oyster sauce, rice-wine vinegar, sesame...
Author: Riley Wofford
This lighter take on tuna casserole gets brightness and crunch from fresh asparagus and arugula.
Author: Martha Stewart
Whipping up this Thai-inspired curry is faster than waiting for takeout. The secret? Teaming quick-cooking ingredients including fresh shrimp, frozen peas,...
Author: Martha Stewart
Don't feel like fish? This bright salsa will also perk up chicken or pork.
Author: Martha Stewart
Shrimp is easier to prep than lobster but still special-occasion-worthy. Dressed with mayo that's been fancied up with lemon, tarragon and scallions, it's...
Author: Martha Stewart
This light and refreshing salad makes for a perfect warm-weather meal when avocados are in season. Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60...
Author: Martha Stewart
After a long, slow roasting in the oven, salmon becomes even more succulent.
Author: Martha Stewart
Mussels take on a lusty new accent when steamed in fruity red wine infused with roasted garlic and thyme. A green salad and hunks of crusty bread complete...
Author: Martha Stewart
Begin cooking the shrimp and sauce while the pot of water is coming to a boil so everything is ready at the same time. Be careful not to overcook the shrimp,...
Author: Martha Stewart
You'll love this tasty pasta dish from Carol McElheney of Elk Grove, California. This recipe calls for cauliflower, anchovies, and red-pepper flakes, a...
Author: Martha Stewart
Baking parchment, which can be purchased at kitchen-supply stores and some butcher shops, is useful to have on hand. Use any fresh herb you like with the...
Author: Martha Stewart
We serve this Cucumber, Corn, and Crab Salad on whole-grain toast as an open-face sandwich, but it is also delicious mounded on a bed of crisp salad greens...
Author: Martha Stewart
This delicious recipe for halibut with grapefruit and rosemary is adapted from the January 2007 issue of Everyday Food.
Author: Martha Stewart
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...
Author: Martha Stewart
Author: Martha Stewart
This recipe calls for mostly canned and jarred items. Keep them on hand, and you'll always have the fixings for a satisfying dinner.
Author: Martha Stewart
These blooms look too pretty to eat. The tender petals are light, with just a hint of squash flavor.
Author: Martha Stewart
What goes into a traditional bouillabaisse? That depends on whom you ask. But a pot typically includes at least four kinds of fish -- some firm and some...
Author: Martha Stewart
Author: Martha Stewart
A warm brown-butter vinaigrette ties all the flavors in this hearty salad together.
Author: Martha Stewart
In this one-pot dinner, the salmon and vegetables cook together. The dish gets its fantastic flavor from traditional Moroccan ingredients, including harissa...
Author: Martha Stewart
Cook this grilled salmon with spicy honey-basil sauce on the backyard grill or under the broiler for a quick and easy dinner. You can buy salmon as fillets...
Author: Martha Stewart
Spicy tuna salad and lettuce served in a pita makes a wholesome lunchbox addition.
Author: Martha Stewart
Spice up a summer meal with a grilled dish that tastes of the Caribbean islands.
Author: Martha Stewart
Author: Martha Stewart
The hearty, meaty nature of a swordfish steak makes it ideal for grilling. Its mildly sweet flavor is complemented here by a lively herbed sauce. This...
Author: Martha Stewart
Baking in salt is a sneaky way of splitting the difference between steaming and roasting. The layer of coarse salt and egg whites is there to seal in moisture....
Author: Martha Stewart
Balance strong herbs, such as dill and thyme, with milder ones, such as parsley.
Author: Martha Stewart
This flavorful pasta dish gets a protein boost from the tuna and added nutritional benefits from parsley and olives.
Author: Martha Stewart
A piquant paprika rub brings bold flavor to grilled salmon steaks.
Author: Martha Stewart
Author: Martha Stewart
Fish is a great source of lean protein. Try this super-easy cod dish that gets its flavor from a tasty Asian marinade.
Author: Martha Stewart
Simple, Provencal flavors come together in this pasta dish that's bursting with vibrant flavors.
Author: Martha Stewart
Flat, wide fillets cut from the tail of the salmon work well for this open-face sandwich.
Author: Martha Stewart
Enjoy a taste of summer with our classic shrimp boil complete with baby potatoes and corn on the cob. Red chile, garlic, onions, and Old Bay seasoning...
Author: Martha Stewart
This rich dish travels well, making it perfect for outings such as picnics.
Author: Martha Stewart
A hot, dry skillet cooks shrimp that are lightly coated in mayonnaise to a beautiful golden brown in mere minutes.
Author: Martha Stewart
Baked halibut fillets are complemented by oyster mushrooms, leeks, and a drizzle of chive oil. Serve with our Beet Salad to complete the dish.
Author: Martha Stewart
Create this simple sandwich using pole-caught tuna. The Mediterranean take enhances the real tuna flavor without using mayo.
Author: Martha Stewart
A one-skillet weeknight dinner with a Cajun accent. Who can resist this riff on jambalaya with spicy pork sausage, shrimp, and the Louisiana trinity of...
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...
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
This recipe comes from Jenny Rosenstrach, whose blog dedicated to family dinners, Dinner: A Love Story, became a book. Make a triple or quadruple batch,...
Author: Martha Stewart
The yuzu is a relative of an Asian breed of mandarin orange, and its unique taste touts hints of lemon and grapefruit. It perks up a piece of salmon with...
Author: Martha Stewart
This one-pot alternative to takeout is bursting with authentic Thai flavors.
Author: Martha Stewart
Lemon, parsley, and capers are a traditional combination for fish. Here, an herb and citrus sauce adds zest to skillet-steamed fish fillets. Using lemon...
Author: Martha Stewart
This easy recipe for boiled shrimp is courtesy of Frank Stitt and should be used in his Pickled Shrimp recipe.
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...
Author: Lauryn Tyrell
Honor the Italian-American Feast of the Seven Fishes with a pot of seafood stew perfumed with orange and saffron. This version switches out pricey lobster...
Author: Greg Lofts