Sea scallops and bay scallops differ in size and sweetness. They also cook a little differently. I love a good hard sear on a sea scallop, a little crust,...
Author: Sam Sifton
The centerpiece of a summer solstice menu created in 2005 for The Times, this dish alludes to gravlax - the Scandinavian dish of cured salmon - with the...
Author: Nigella Lawson
In New Orleans, a seafood boil, the Southern tradition of gathering around a newspaper-lined table to eat large amounts of boiled shellfish with your bare...
Author: Samin Nosrat
In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that's spiked...
Author: Melissa Clark
This is a stunning seafood main course that needs only a side dish, such as braised fennel or orzo salad, and some crusty bread served alongside for a...
Author: Kay Chun
In Jamaica, escovitch is fish rubbed with garlic and allspice, shallow-fried until the skin crisps, then doused with hot vinegar, carrots, onions and wicked...
Author: Ligaya Mishan
In this very spicy, very messy shrimp feast, diners peel their own shrimp, then dunk them in hot sauce-spiked shrimp broth, a bowl of melted lemon butter...
Author: Melissa Clark
Fresh summer corn kernels, simmered with feta cheese and a little cream, make a buttery bed for shrimp sautéed in a tomato and bell pepper sauce. Think...
Author: Melissa Clark
This summery salad makes a fine celebratory lunch or cold supper and makes great use of seasonal vegetables. Everything is dressed with a bright basil...
Author: David Tanis
A lobster for those who prefer eating lobster without the work and without a bib, this recipe is meant for an intimate supper à deux, whether for Valentine's...
Author: David Tanis
Here's a recipe that takes its flavor inspiration from a dish served at Nancy Xiao's restaurant China Xiang, in the theater district of Manhattan: a sweet-salty...
Author: Sam Sifton
This has all the garlicky, lemony flavors of classic shrimp scampi, but is cooked on a sheet pan instead of a skillet. This allows the lemon to char and...
Author: Melissa Clark
Drizzling a mild, white fish with a caper-spiked browned butter is classic for a reason. The butter adds richness to the lean fish, and the tanginess of...
Author: Melissa Clark
In this light, flavorful weeknight meal, mild hake fillets are pan-fried in butter with plenty of sweet scallions, and served with crisp green asparagus...
Author: Melissa Clark
Assertively flavorful, lush-textured wild Pacific salmon - notably king, but also sockeye - are seasonal treasures. Unlike farmed Atlantic salmon, which...
Author: Florence Fabricant
A relish of sweet red peppers, tomatoes, onions and habanero chile, serves as both a marinade and a dressing in this recipe. Its distinct taste is reminiscent...
Author: Yewande Komolafe
Au poivre, the peppery French finish for a steak, is simpler and more versatile than its fancy-sounding name suggests. A quick pan sauce of cream and Cognac...
Author: Florence Fabricant
Corn cooked in browned butter is the backbone of this summer sauce, which is sweet and a little tart, nutty and very creamy.
Author: Melissa Clark
Don't mask salmon, or cook it to bits in a hot oven. Let it shine by grilling it on a bed of kale. The technique gives you quick, crisp chips, and a soft,...
Author: Sarah Copeland
In this traditional Persian preparation for fish, called ghalieh mahi, a profusion of fresh herbs is slowly simmered with caramelized onions and tangy...
Author: Melissa Clark
This recipe is inspired by a dish served at a pinot noir dinner at Bar Boulud, one of the chef Daniel Boulud's restaurants. There, a whole wild striped...
Author: Florence Fabricant
Plentiful throughout the Gulf Coast, crawfish and shrimp are Choctaw staples and traditional seasonings like filé, the spice ground from dried sassafras...
Author: Sean Sherman
XO sauce, a prized seafood condiment from Hong Kong, involves frying pricey dried shrimp and scallops with Chinese cured ham and aromatics until jammy...
Author: Kay Chun
As the Indian cookbook author Archana Pidathala worked to translate and rewrite her grandmother's collection of recipes from Andhra, in southeastern India,...
Author: Tejal Rao
A lobster for those who prefer eating lobster without the work and without a bib, this recipe is meant for an intimate supper à deux, whether for Valentine's...
Author: David Tanis
Fresh summer corn kernels, simmered with feta cheese and a little cream, make a buttery bed for shrimp sautéed in a tomato and bell pepper sauce. Think...
Author: Melissa Clark
A relish of sweet red peppers, tomatoes, onions and habanero chile, serves as both a marinade and a dressing in this recipe. Its distinct taste is reminiscent...
Author: Yewande Komolafe
In this light, flavorful weeknight meal, mild hake fillets are pan-fried in butter with plenty of sweet scallions, and served with crisp green asparagus...
Author: Melissa Clark