No beef or pork here! Just succulent shrimp amped up with panko, Pecorino Romano, fresh basil, and scallions and formed into balls. They're paired with...
Author: Martha Stewart
Serving the oysters and clams atop rock salt ensures that they stay upright -- and also makes a striking presentation.
Author: Martha Stewart
Serve this side dish packed with umami flavor and incredible textures with roasted chicken or meatloaf.
Author: Martha Stewart
Author: Martha Stewart
The spicy-sweet sauce is terrific with rich, meaty salmon. Other oily fish, such as ocean trout or mackerel, would work well, too.
Author: Martha Stewart
This Basque seafood stew features bay scallops, red snapper, and clams in their shells; tomato wedges, tiny Spanish olives, and a garnish of chopped fresh...
Author: Martha Stewart
A fresh take on tuna salad, this lunchbox-ready version has crisp apples and fennel and is tossed in a light olive oil-lemon dressing. There's also a herb-infused...
Author: Lauryn Tyrell
This heart-healthy salmon recipe is courtesy of Michael Pollan.
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
Trying to fit more heart-healthy fish and whole grains into your diet? Achieving those noble weeknight dinner goals just got easier with this Mediterranean-inspired...
Author: Greg Lofts
Small shrimp are best for this recipe, but medium or chopped large shrimp can also be used.
Author: Martha Stewart
In this quick five-ingredient dish, Dijonnaise (a flavorful mixture of mustard and mayo) binds panko crumbs to the shrimp and also adds creaminess to the...
Author: Martha Stewart
Author: Jamie Oliver
In the south of France, bakers make rolls specifically for this street-food favorite. Any large, crusty roll with a soft interior is suitable.
Author: Martha Stewart
Blink and you'll miss this easy no-cook sauce recipe: Combine chopped tomatoes, olive oil, garlic, vinegar, and basil in a big bowl on the counter, and...
Author: Shira Bocar
Broad pappardelle are often reserved for special-occasion dishes -- this lobster-and-mint sauce definitely qualifies. Veteran pasta eaters will know: Just...
Author: Martha Stewart
This delicious steamed bass recipe is from chef Andrew Carmellini.
Author: Martha Stewart
This fabulous recipe for crispy-skin salmon salad is featured in "Relaxed Cooking with Curtis Stone."
Author: Martha Stewart
Steaming fish in a parchment packet in the oven, cooking en papillote as the French call it, yields deeply flavorful results and is a messproof way to...
Author: Martha Stewart
Littleneck clams and stripped bass fillets are flavored with shallot butter.
Author: Martha Stewart
Our classic New England recipe is an ideal introduction to lobster rolls. Once you've mastered it, check out our regional takes below. Whichever version...
Author: Martha Stewart
This delicious snapper recipe is courtesy of chef Michelle Bernstein.
Author: Martha Stewart
A simple sandwich of fried oysters with dollops of remoulade on a toasted whole-wheat bun makes for a lunch with Louisiana mojo. Our version calls for...
Author: Martha Stewart
Author: Martha Stewart
The crispness of cucumber and fennel is offset by tender scallops and chunks of juicy grapefruit.
Author: Martha Stewart
Author: Martha Stewart
The potatoes, artichokes and salmon all go in the same roasting pan, making cleaning up this tasty potato hash easy.
Author: Martha Stewart
This dish is served at the Parisian-style bistro Pastis in New York City and comes to us courtesy of co-chef Lee Hanson. It is garnished in simple French...
Author: Martha Stewart
Easy to cook and great to share, mussels are terrificfor a quick supper.
Author: Martha Stewart
Cooking bass in a bed of salt not only turns out moist, flaky fish, but it also makes for a striking presentation.
Author: Martha Stewart
Author: Martha Stewart
The salmon is roasted alongside the vegetables, then served with a slightly sweet bell-pepper relish.
Author: Martha Stewart
Author: Martha Stewart
Grilled shrimp marinated with a jalapeño-garlic oil are served with a sweet and savory plum relish in this delectable dinner recipe. Two Japanese-inspired...
Author: Martha Stewart
To make coating the fish neater and easier, use one hand for flouring and coating with nuts, and the other for dipping in the egg.
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...
Author: Martha Stewart
Carrots bring a rich flavor to this savory soup, brought to us by Andrew Carmellini, executive chef at Cafe Boulud in New York City.
Author: Martha Stewart
These crackers are a great snack to have on hand. Keep a box in the pantry and fry them up when friends stop by.
Author: Martha Stewart
This red snapper recipe is courtesy of chef Harold Dieterle.
Author: Martha Stewart
This colorful and spicy fish dish incorporates traditional Thai and Vietnamese ingredients.
Author: Martha Stewart
If you like, you can substitute large (sea) scallops for the medium shrimp in this recipe.
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,...
Author: Martha Stewart
The spaghetti is tossed with a spicy sauce studded with lobster meat. Best of all? Most of the cooking time is spent simmering.
Author: Martha Stewart
Author: Martha Stewart
If you prefer not to use the raw egg yolk in this classic caesar salad recipe, substitute 1 tablespoon of store-bought mayonnaise. The croutons are best...
Author: Martha Stewart
Sweet and briny bay scallops pair well with the mellow flavor of leeks in this light pasta dish.
Author: Martha Stewart
This version of pasta con le sarde, a heart-healthy Sicilian classic, uses tinned sardines rather than fresh, cutting down on prep time. Sardine bones,...
Author: Martha Stewart
John Howie, executive chef for the Palisades restaurant in Seattle, is renown for his version of cedar plank roasted salmon -- a dish first developed by...
Author: Martha Stewart