Make this mouthwatering lobster pasta dish from Corton chef Paul Liebrandt for a dinner guaranteed to impress.
Author: Martha Stewart
This delicious stew is from chef Jose Andres' "Made in Spain" cookbook and is made using his recipe for Allioli.
Author: Martha Stewart
Tomatoes, olives and lemon give this dish its Mediterranean flavors. A mixture of mayonnaise and Parmesan cheese spread over the top of the fillet creates...
Author: Martha Stewart
The 70s dinner party staple gets an update here, adding beautiful waves of smoked salmon to the story and a hit of lime, ginger and coriander to wake up...
Author: Paul Cunningham
Author: Martha Stewart
A quick broth made with browned shrimp shells gives you just about all the flavor you need for this shrimp stew. Unlike its beef or lamb counterparts,...
Author: Martha Stewart
Capers add pungent, salty distinction to mild pan-fried sole.
Author: Martha Stewart
When you roast a piece of salmon properly, the result is so tender it verges on buttery. Succulent spring onions, cooked with the fish until they're caramelized,...
Author: Martha Stewart
For a flavorful spread for this easy-to-make burger, mix some mayonnaise with chopped fresh tarragon or minced shallot.
Author: Martha Stewart
Author: Martha Stewart
This collection of easy ways to cook Mahi Mahi will give you plenty of new ways to cook your favorite tasty, flaky fish. We especially love this Mediterranean...
Author: GypsyPlate
Seattle chef Maria Hines poaches spot prawns -- a Northwestern delicacy -- slowly in butter to accentuate their tenderness and sweetness.
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...
Author: Martha Stewart
How to make Fiddlehead Salmon Salad, a fresh Spring salad to make the best use of that special Spring delicacy. Makes for a filling yet light supper or...
Author: Jennifer Tammy
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,...
Author: Martha Stewart
This is an easy and healthy steamed pompano which is poured in seasoned soy sauce with ginger and spring onion.
Author: Saif Al Deen Odeh
A new twist on a perennial favorite, this delicious tuna salad recipe incorporates some unusual flavors and eschews the traditional sliced bread in favor...
Author: Martha Stewart
In Greece, Mediterranean sea bass is known as "lavraki," and is considered a prized fish in Europe. Try this flavorful recipe from chef Jim Botsacos of...
Author: Martha Stewart
Author: Martha Stewart
Composed of rice, black beans, cabbage slaw, and fresh tuna spiced with chili powder, this power bowl makes a light yet satisfying dinner or lunch. A zesty...
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
Pan fried barramundi with pesto is an amazing healthy dinner for every fish lover. Topped with seared cherry tomatoes and cilantro, this barramundi recipe...
Author: Tanya
This marinade works very well with Portobello mushrooms (there's enough for 4). Trim the stems and wipe the caps clean, then add them to the marinade in...
Author: Martha Stewart
Potatoes, salmon, a little mustard vinaigrette and voila! Dinner is served.
Author: Martha Stewart
If you like spicy Indian food, this is a quick and satisfying meal. Serve it with our Easy Pineapple Salsa.
Author: Martha Stewart
Tuna rubbed with garlic-herb oil shares plate space with fiber-rich beans and kale.
Author: Martha Stewart
Author: Martha Stewart
Because they are made with egg yolks instead of breadcrumbs and are baked rather than fried, these cakes have an especially distinct crab taste. Chef Edward...
Author: Martha Stewart
This recipe for lobster fra diavolo is courtesy of Sal Scognamillo, the owner of Patsy's.
Author: Martha Stewart
Briny anchovies and Castelvetrano olives temper the bitterness of escarole in this lively salad, while julienned strips of lemon zest add brightness.
Author: Martha Stewart
Quick, easy, and delicious, cod stars in this tomatoey fish stew that takes just 30 minutes from start to bowl.
Author: Martha Stewart
This is an easy parsley salad with an anchovy kick. We recommend using flat-leaf (or Italian) parsley for a more intense flavor.
Author: Martha Stewart
The classic tea sandwich gets a new look: This open-faced version combines bursts of salty salmon roe and tender, juicy cucumber.
Author: Martha Stewart
Author: Martha Stewart
Seared shrimp are seasoned with a sprinkling of salt and complemented by a tangy aioli dipping sauce.
Author: Martha Stewart
Lime juice and sesame oil lend Asian flavors to this main-course salad, perfect for a simple weekday lunch or dinner.
Author: Martha Stewart
Steaming mild-tasting red-snapper fillets over a bed of seasoned corn and lima beans adds flavor to the fish in this one-pan dish.
Author: Martha Stewart
The sweet-tart taste of peaches provides a welcome if unexpected accompaniment to savory dishes like this one.
Author: Martha Stewart
Cioppino is a deliciously briny seafood stew, and our recipe definitely fits the bill.
Author: Martha Stewart
We used tuna fillets (we like Ortiz), but any kind of oil-packed tuna will work. Keep the potato slices in a bowl of cold water to prevent discoloration,...
Author: Martha Stewart
Author: Martha Stewart
Calamari's mild taste works well with virtually any combination of flavors, such as the watermelon and chile in this colorful salad.
Author: Martha Stewart
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...
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...
Author: Martha Stewart
In our version of the classic New Orleans po'boy, chewy ciabatta replaces the usual French bread. These crisp oysters fry for a few seconds per side; anchovy...
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...
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...
Author: Martha Stewart