Easy to cook and great to share, mussels are terrificfor a quick supper.
Author: Martha Stewart
This recipe uses lemon confit, one of chef Eric Ripert's favorite condiments and seasonings.
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
This sauce gets a nice kick from ginger and coriander for a light meal that's short on calories but heavy on flavor.
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
Steaming food in parchment -- or en papillote, as it's traditionally called -- is a low-fat way to cook a full meal in one shot: The juices from each ingredient are sealed inside the pouch to flavor the...
Author: Martha Stewart
In this updated traditional French dish, a confit of salmon poached in lemon-infused olive oil and garnished with salmon roe and osetra caviar is served with a cucumber salad with horseradish sauce.
Author: Martha Stewart
The addition of mussels and lobster is modern and delicious. Traditionally, bouillabaisse is served in two courses: the soup first and then the fish, but feel free to serve it as one.
Author: Martha Stewart
Prepare this New Orleans-style classic with record-breaking speed: Scallops are naturally moist, so you can skip the usual egg in the breading.
Author: Martha Stewart
Double this recipe and use leftovers for an easy-to-reheat lunch. Chop the broccoli, flake the salmon, and toss with rice.
Author: Martha Stewart
A tangy paste of cilantro and mint adds vibrant flavor to the fish and zucchini.
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, are the perfect accompaniment.
Author: Martha Stewart
Melt a bit of this salty, spicy butter on top of grilled steak. Don't fear the funk -- anchovies add deep, umami flavor. We promise!
Author: Martha Stewart
Mai Pham, chef and owner of the Lemon Grass Restaurant in Sacramento, California, uses this dipping sauce for her Rice Rolls with Shrimp and Mushrooms.
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 peppercorn mixture.
Author: Martha Stewart
This quick-to-prep meal is just right for a warm summer night.
Author: Martha Stewart
Grilled lobster and corn on the cob are brushed with spicy butter in this delicious recipe from chef Brad Farmerie. It's the perfect dinner to make when you're entertaining for a crowd in summer.
Author: Martha Stewart
This delicious cod recipe is courtesy of chef Matt Tropeano.
Author: Martha Stewart
Breaded fish sticks are a surefire kid-pleaser nestled inside a flour tortilla with sweet red pepper; serve with tartar sauce.
Author: Martha Stewart
Author: Martha Stewart
Succulent lobster replaces the lettuce in this luxurious take on the classic BLT. Hard-boiled eggs and avocado add heft to the sandwich (and welcome pops of color to the serving platter!).
Author: Martha Stewart
Homemade mayonnaise tastes fresher and brighter than anything you can buy at the store. This version is flavored with anchovies and Parmesan cheese.
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
This one-pot meal is quick, easy, and delicious.
Author: Martha Stewart
This shrimp and mussels boil is taken to the next level with the addition of sofrito, a flavorful Spanish sauce.
Author: Martha Stewart
Author: Martha Stewart
This recipe is adapted from "Pasta Sfoglia," by Ron and Colleen Suhanosky (Wiley, 2009), which also has a recipe for preserved lemons. Serve this dish with nutcrackers, so that guests can work on their...
Author: Martha Stewart
Author: Martha Stewart
Squid isn't just for calamari -- try this Chinese-style squid stir-fry for an affordable weeknight meal.
Author: Martha Stewart
No visit to the Gulf Coast would be complete without a po'boy. These humble sandwiches, filled with meat or fried seafood, have evolved from a workingman's lunch to signature local cuisine. Between trips,...
Author: Martha Stewart
In this recipe, the parsley and oranges in the salad pair well with fish (such as striped bass). The salad also goes great with chicken or pork. When buying parsley, look for small, tender leaves. Large...
Author: Martha Stewart
This delicious grouper recipe is courtesy of Frederic Demers from Cafe Martinique.
Author: Martha Stewart
This recipe for tea-poached salmon is courtesy of chef Kevin Stanton.
Author: Martha Stewart
One 16-ounce bag of edamame is enough for both puree and salad; cook it all at once, and then divide it accordingly.
Author: Martha Stewart
This recipe is brought to us by author, journalist, and Mediterranean food expert Anissa Helou
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 dinner of Skillet Cod with Bulgur, Zucchini,...
Author: Greg Lofts
Baking fresh ingredients in parchment packets requires less fat than other cooking methods and keeps fish moist and tender. Quick cleanup is an added bonus.
Author: Martha Stewart
Vitamin D-rich and delicious, this lighter meal is perfect for chasing away the winter blues.
Author: Martha Stewart
Paper-thin slivers of radish and fennel tumble among ribbons of carrot in this colorful celebration of spring. Parsley, cilantro, and lemon add brightness, while nutmeg adds a twist all its own.
Author: Martha Stewart
This tasty salmon recipe is courtesy of chef Daniel Boulud, owner of Bar Boulud.
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 you choose, pair it with a chilled rose or crisp...
Author: Martha Stewart
Alfred Portale, chef and part-owner of the Gotham Bar and Grill in New York City, created this sauce to accompany his Diver Scallops with Vegetable Ragout and Osetra Caviar.
Author: Martha Stewart
This is one of chef Troy Dupuy's signature dishes at La Caravelle restaurant in New York City.
Author: Martha Stewart
This lighter take on the lobster roll exchanges the mayo for a lemon-avocado puree and the usual buttered roll for a slice of grilled bread.
Author: Martha Stewart
This simple and delicious recipe for poached salmon is courtesy of chef Eric Ripert.
Author: Martha Stewart
It's easy to vary this recipe: Use firm tofu or chicken instead of fish.
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 with anchovies and toasted walnuts.
Author: Martha Stewart
This recipe, brought to us by cookbook author Maya Kaimal, is exceptionally flavorful because the bluefish is marinated with a piquant rub of cayenne, turmeric, and salt before cooking.
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
Grape leaves prevent the fish from sticking to the grill while keeping it tender and moist. Branzino is a variety of sea bass; if you can't find it, you can substitute whole trout.
Author: Martha Stewart