Cured tomatoes give this healthy fish dish from A Voce chef Missy Robbins its unique flavor.
Author: Martha Stewart
This delicious grouper recipe is courtesy of Frederic Demers from Cafe Martinique.
Author: Martha Stewart
Instead of making this Italian condiment completely from scratch, start with store-bought mayonnaise and jazz it up with capers, anchovies, oil-packed...
Author: Martha Stewart
This delicious recipe for fideos with fava beans and shrimp comes courtesy of Joey Campanaro.
Author: Martha Stewart
Chef Rick Bayless shares his recipe for this elegant Mexican dish.
Author: Martha Stewart
Author: Martha Stewart
This wonderfully delicious shrimp and avocado salad paired with a New Orleans-style remoulade sauce is courtesy of Emeril Lagasse.
Author: Martha Stewart
You can use any firm-fleshed fish for this recipe. Scattering salt in the skillet prevents the fish from sticking without adding fat, and also seasons...
Author: Martha Stewart
If you want to add some Mexican recipes to your repertoire, try this easy quesadilla for tonight's dinner. The filling is made with peppery grilled shrimp...
Author: Martha Stewart
No melted-butter baths here. Instead, succulent sweet lobster is tossed with Ruby Red grapefruit dressing, a pleasingly tart counterpoint with a hint of...
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
This simple and delicious recipe for poached salmon is courtesy of chef Eric Ripert.
Author: Martha Stewart
Author: Martha Stewart
Lettuce leaves, chopped tomato, and slices of avocado give a dose of fiber to this Mexican-inspired twist on shrimp cocktail.
Author: Martha Stewart
This mild-tasting fish, flavored with gingery green tea, takes 20 minutes to get ready. Serve with quinoa.
Author: Martha Stewart
You can serve this fresh pesto on our Radicchio Flat Bread with Whipped Ricotta or stir some of it into our Escarole and Meatball Soup.
Author: Martha Stewart
With okra and shrimp in the freezer, this satisfying meal is just moments away from the dinner table. Serve the shrimp masala with Coconut-Cilantro Chutney,...
Author: Martha Stewart
Author: Martha Stewart
In this take on traditional Nicoise salad, scallops replace the usual tuna. Slice very large scallops in half crosswise before sprinkling them with the...
Author: Martha Stewart
This lovely recipe for steamed arctic char is courtesy of Pete Evans and can be found in "My Table: Food for Entertaining."
Author: Martha Stewart
This recipe is courtesy of Donald Barickman, a longtime chef and backyard barbecuer who knows that simply smoked oysters are best served melted butter,...
Author: Martha Stewart
Spike your soy sauce with dry vermouth and sambal oelek to take your weeknight stir-fry to new heights.
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
This recipe works well with any meaty fish.
Author: Martha Stewart
You'll have more green sauce than you'll need for this recipe, but it will keep in the refrigerator at least a week. Spoon it on steak, chicken, pasta,...
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc.
Author: Martha Stewart
Author: Martha Stewart
The garden-fresh taste of gently cooked zucchini and cherry tomatoes pairs beautifully with the rich, hearty taste of salmon.
Author: Martha Stewart
This nutritious salad makes a healthy snack when served on top of a slice of thick bread.
Author: Martha Stewart
The olives and lemon juice rev up the flavor of this trout dinner, which takes a speedy 30 minutes to make.
Author: Martha Stewart
A pungent salad of raw baby artichokes, frisee, and slow-cooked tomatoes.
Author: Martha Stewart
Pack this crisp Cucumber and Celery Salad with Tuna full of summery flavor in to a pita pocket for a quick and easy lunch that will cool you down when...
Author: Martha Stewart
A bold sauce incorporating the flavors of Sicily like raisins, anchovies, and capers coat the long strands of spaghetti in this easy weeknight dinner....
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...
Author: Martha Stewart
Quick to make and spectacular to serve -- that's this entree. The shrimp are simply roasted in salt, which keeps them juicy.
Author: Martha Stewart
Simple but sophisticated, this dish is an easy and light idea for a summer meal.
Author: Martha Stewart
Author: Martha Stewart
Olive-oil poached salmon are served over lemony pea stew with pistachios, and a celery-root puree.
Author: Martha Stewart
With this recipe, author Mark Bittman proves that the most basic ingredients and simplest techniques can lead to something incredibly tasty.
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,...
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
This brown-paper package is anything but plain. Make a bunch; each is a complete light meal for one,including cannellini beans and shellfish (good sources...
Author: Martha Stewart
Roasted salmon fillets rest on a bed of watercress. Buttermilk and sour cream are blended with spinach, parsley, and watercress in a creamy green sauce...
Author: Martha Stewart
Stick to two or three toppings for the most delicious pizzas; here, we call for anchovies, onions, and garlic.
Author: Martha Stewart
Get your dose of healthy oils with this lemony sardine mix over lettuce.
Author: Martha Stewart
Oil-cured olives are very different from canned, and it's worth the extra effort to find them. There will be quite a few left over from this recipe; they...
Author: Martha Stewart
Roasting fillets is an easymethod with delicious results -- plus, preparation and cleanupare minimal. This dish is agood starting point if you'reintimidated...
Author: Martha Stewart
Author: Martha Stewart
New York City chef Eric Ripert prepares Dover sole using a classic French cooking method.
Author: Martha Stewart