We're big fans of the way citrus pairs with creamy avocado. This colorful salsa would be equally at home with chicken.
Author: Martha Stewart
Garnish this spicy salmon dish with edible flowers, such as nasturtiums.
Author: Martha Stewart
This traditional Louisiana sub sandwich uses flounder and is topped with spicy tartar sauce.
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
The pairing of spicy Buffalo sauce with blue cheese is an American classic -- this salad brings the two together again with delicate sauteed shrimp and escarole.
Author: Martha Stewart
Fresh anchovy fillets and capers give this zucchini side dish a classic Italian flavor. Also Try:Steamed Swordfish Bagnara-Style, Raw and Cooked Salad
Author: Martha Stewart
Good-quality seafood or fish stock is vital to this recipe. Buy fresh or frozen stock from your local fishmonger, or make your own.
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
A whole fish is cooked and topped with this savory Mediterranean Meyer lemon-olive sauce over roasted fennel.
Author: Martha Stewart
Any white-flesh fish will readily take on bolder flavors, such as those in this rich balsamic mixture brightened by fresh red onion, salted capers, aromatic parsley, and pungent anchovies.
Author: Martha Stewart
A quarter-cup of store-bought passion-fruit vinegar can be substituted for the passion fruits, honey, and vinegar.
Author: Martha Stewart
Black sea bass, striped bass, catfish, salmon, and halibut are also delicious steamed.
Author: Martha Stewart
You'll have this dish on the table in under 15 minutes. (No, we're not kidding.) Serving it with lots of crusty bread is a must: You'll want to sop up every last drop of broth. We love the hint of anise...
Author: Martha Stewart
This fabulous recipe for crispy-skin salmon salad is featured in "Relaxed Cooking with Curtis Stone."
Author: Martha Stewart
While green goddess is traditionally made with chervil, chives, or tarragon, sorrel is an excellent stand-in. The verdant herb adds a distinctive tart, tangy flavor to the creamy dressing. Serve alongside...
Author: Martha Stewart
Chef Marcus Samuelsson, of New York City's Restaurant Aquavit, adds dill to the beer-based batter, giving this lunch or dinner entree a distinctly Scandinavian twist.
Author: Martha Stewart
This shrimp curry over basmati rice incorporatesthe bright-yellow spice turmeric, as domany curries; coconut milk and tamarindgive it a distinctive flavor.
Author: Martha Stewart
This quick pasta dish gets much of its savory richness from anchovies. Don't be afraid to try them -- when sauteed, their flavor mellows.
Author: Martha Stewart
Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.
Author: Martha Stewart
The potent, tangy flavor of frozen orange juice concentrate adds lots of flavor to this dish.
Author: Martha Stewart
A unique blend of multiple spices gives this signature Singapore curry dish its fiery flavor. Adapted for the home cook fromMuthu's Restaurant.
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 tuna, and lemon juice. Serve with our showstopping...
Author: Martha Stewart
For this pasta dish, you may serve the clams in their shells, with a bowl on the table to collect them. Or, if you prefer, you can remove them beforehand.
Author: Martha Stewart
Seattle chef Maria Hines poaches spot prawns -- a Northwestern delicacy -- slowly in butter to accentuate their tenderness and sweetness.
Author: Martha Stewart
Mafaldine are flat noodles with ruffled edges that are a stunning shape to use in this bright, lemony scampi-inspired pasta recipe. It's a labor of love to make, but feeds six making it the ultimate dinner...
Author: Martha Stewart
For an extra-special evening, make this carefully-stirred, decadent dish.
Author: Martha Stewart
A whole side of salmon is a great thing to make for an easy summer dinner party, but fillets will work just as well.
Author: Martha Stewart
This recipe is courtesy of chef Matthew Hoyle from restaurant Nobu 57.
Author: Martha Stewart
Author: Martha Stewart
Shop the freezer case, where you'll find standout selections, such as shrimp and peas -- here sauteed with fresh broccoli -- that are always in season.
Author: Martha Stewart
Author: Martha Stewart
This is a simple meal to make for when you just don't seem to have the time to get anything done.
Author: Martha Stewart
A light and tangy tuna salad nestled in an avocado half makes a delicious light lunch. To round out the meal, serve crusty bread and crudite.
Author: Martha Stewart
This is a spicy marinade for the salmon. The lemon zest gives a flavorful boost to the couscous.
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
Savor the flavors summer with a lobster linguini recipe. A classic tomato confit with just a pinch of crushed red pepper flakes gives this dish its fresh, fiery flavor.
Author: Martha Stewart
This anchovy-spiked dressing-which can be made in 10 minutes-goes well with grilled shrimp. It's a healthier version of the classic dressing and uses light mayonnaise and yogurt.
Author: Martha Stewart
Pimenton, a Spanish paprika, adds an unexpected hint of earthy, smoky flavor to shrimp and roasted tomatoes lightly coated in a cream sauce. If you can't find conchiglie, try any other shell-shaped pasta...
Author: Martha Stewart
This salad gets tang from lemons and salty bite from the anchovies.
Author: Martha Stewart
This recipe calls for a hot-smoked salmon fillet. Unlike cold-smoked salmon (usually sold in thin slices), hot-smoked salmon is fully cooked and flaky.
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
Allow this robust dip to mellow overnight in the refrigerator. Before serving, bring it to room temperature or reheat gently in a saucepan. Serve the dip in ceramic bowls set over warming candles with...
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, cocktail sauce, and lemon wedges.
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 that is chilled and drizzled over the fish.
Author: Martha Stewart
This is a refined version of cioppino, the classic seafood stew. Serve as a first course, giving each person a variety of seafood.
Author: Martha Stewart
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 a resealable plastic bag. Refrigerate them for twenty...
Author: Martha Stewart
When it comes to smorrebrod -- Denmark's open sandwiches -- smoked salmon and cream cheese is a familiar combination.
Author: Martha Stewart
This delicious salmon recipe is courtesy of Margot Olshan. At her Connecticut cafe, Margot finishes this salmon dish in the oven. But for a home cook, finishing on the stove works best.
Author: Martha Stewart