Once you make this popular Thai dish at home, you won't turn to take-out as often.
Author: Martha Stewart
Sometimes you just need a really tasty dinner that gets to the table in under 30 minutes -- try this Southwestern-inspired dish.
Author: Martha Stewart
Buy shelled and deveined shrimp, and this recipe is as fast as dinner gets. Be sure to zest the lemons before you juice them.
Author: Martha Stewart
Try this delicious -- and nutritious -- recipe for sea bass, courtesy of chef Bill Taibe from Connecticut's Napa & Co. restaurant.
Author: Martha Stewart
A warm brown-butter vinaigrette ties all the flavors in this hearty salad together.
Author: Martha Stewart
As this this easy and elegant recipe for roasted wild salmon demonstrates, fennel with seafood is a match made in food-pairing heaven. Salmon fillets are topped with pesto-yogurt sauce and lemony breadcrumbs...
Author: Martha Stewart
Broad pappardelle are often reserved for special-occasion dishes -- this lobster-and-mint sauce definitely qualifies. Veteran pasta eaters will know: Just pick up one pappardella at a time; once you have...
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 made as close to serving time as possible.
Author: Martha Stewart
Use the grilled scallops to top our Mixed Fresh Herb Pasta.
Author: Martha Stewart
In chef Rick Bayless's escabeche recipe, tangy fruit vinegar and water replace the richer, heavier flavors of wine and stock.
Author: Martha Stewart
An oven-simmered stew of clams, shrimp, and flaky white fish cooked makes a light, warm-weather dinner. The recipe calls for striped bass but cod, haddock, or snapper also work well.
Author: Martha Stewart
Whole fish (such as this butterflied trout or pink-fleshed arctic char) are as easy to poach as fillets. This recipe works with almost any variety. Serve chilled over greens with horseradish for lunch....
Author: Martha Stewart
The combination of fresh seafood with fennel, capers, and tomatoes is typical of Sicilian dishes.
Author: Martha Stewart
Easy and elegant, this dish is a real catch. The use of the word "scampi" to mean a garlicky, buttery preparation for shrimp is more Italian-American than Italian; it's thought to have first appeared on...
Author: Martha Stewart
In this easy pasta course, chorizo -- a cured-pork sausage seasoned with chili powder and paprika -- is a lively complement to cooked oysters and a refreshing departure from the smoked bacon commonly paired...
Author: Martha Stewart
We serve this Cucumber, Corn, and Crab Salad on whole-grain toast as an open-face sandwich, but it is also delicious mounded on a bed of crisp salad greens for a summer meal.
Author: Martha Stewart
This easy-to-make recipe for sauteed salmon is courtesy of chef Eric Ripert.
Author: Martha Stewart
A big pot of quick-cooking seafood turns a weeknight meal into a party. This recipe uses Creole seasoning and Worcestershire sauce for an easy-going New Orleans-style take on barbecue shrimp. Let the good...
Author: Martha Stewart
Martha loves all kinds of seafood, and for good reason: It's healthy and delicious, and shines in the simplest of dishes. In this elegant dish featuring scallops, tangerine juice adds sweetness and acidity...
Author: Martha Stewart
A simple yogurt sauce pairs nicely with broiled salmon; this elegant main dish comes together easily in about 15 minutes.
Author: Martha Stewart
Martha likes how Emeril fries oysters and has adapted his technique for her Fried Oyster Po' Boy.
Author: Martha Stewart
The hoisin mixture, essentially a quick barbecue sauce, complements the richness of the black cod.
Author: Martha Stewart
Turn the makings of a classic Nicoise Salad into this flavorful sandwich.
Author: Martha Stewart
Chef Rick Bayless uses salsa to spice up baked fish fillets.
Author: Martha Stewart
Gently steamed with butter, green cabbage turns into a tender bed of leaves for a halibut fillet, which is cooked directly on top. Preparing everything together in a single pan makes the halibut aromatic...
Author: Martha Stewart
Shake yourself out of a pasta rut with this simple, supremely flavorful recipe for penne with salmon. While the noodles cook in their own pot, you'll sauté juicy cherry tomatoes with garlic and then steam...
Author: Riley Wofford
Looking for a crowd-pleasing recipe? Welcome family and friends to the dinner table with bowls of cheesy grits topped with grilled shrimp and chorizo. It's easy to make and delicious to eat.
Author: Martha Stewart
This recipe is a brilliant way to work both greens and fish into your repertoire. The key player is gremolata, an uncooked green sauce; here made with arugula that gives it a mouthwatering peppery punch...
Author: Martha Stewart
These tuna burgers are best eaten very rare, so buy your sushi-quality tuna from a reputable fishmonger. The fish should be glistening and jewel-toned, with no trace of cloudiness. Wasabi paste, or Japanese...
Author: Martha Stewart
This recipe comes to us from Seattle-based chef and restaurateur Tom Douglas.
Author: Martha Stewart
Nutritious salmon, whole grains, and a side of greens will fill you up with the good stuff.
Author: Martha Stewart
In this dish, raw mussels are combined with freshly ground pepper in a skillet over a very hot flame; they should be eaten piping hot. Liana DiMeglio of Liana's Trattoria in Fairfield, Connecticut, brought...
Author: Martha Stewart
Now that's a spectacular side of salmon! The fish gets its jewel-like color and deep flavor from a marinade of grated beets, fresh dill, horseradish, and lemon zest. It's roasted in the same dish as the...
Author: Martha Stewart
For a quick, easy, and delicious meal, make this salad for supper in under 30 minutes.
Author: Martha Stewart
Author: Martha Stewart
This hearty one-dish meal is ready in minutes. Serve it on its own or with a green salad.
Author: Martha Stewart
This relish is a light, refreshing complement to fish. It works well with chicken, too.
Author: Martha Stewart
Fishing for a fast seafood supper? Turn a salmon steak and a handful of green beans into a prize catch.
Author: Martha Stewart
This relish would also be good on roast chicken, or pork, or even as a topping for steamed broccoli.
Author: Martha Stewart
Searedtuna with an orange-peel-and-fennel-seed crust sits atop red-leaf lettuce. Orange vinaigrette complements the tuna's spices.
Author: Martha Stewart
Turn last night's salmon into today's lunch. Here, the fish is teamed with a creamy-crunchy mixture of cottage cheese, raisins, celery, walnuts, and quick-pickled onions atop toasted bread.
Author: Martha Stewart
Cuttlefish ink gives these handmade bow-ties a dramatic look and a rich, briny flavor that won't overwhelm the shrimp. Invest your time in making and shaping the dough, because the citrusy sauce is quick...
Author: Greg Lofts
A make-ahead, freezable entree that's not a casserole. These baked salmon fillets are prepped and ready to go from the freezer to the oven when you need dinner quick. (They can also be cooked the day they...
Author: Sarah Carey
Author: Martha Stewart
Chef John Besh shares his recipe for moules Provencal from his latest book "Cooking from the Heart."
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 by cooking fish.
Author: Martha Stewart
This one-pot alternative to takeout is bursting with authentic Thai flavors.
Author: Martha Stewart
Grilling both salmon and cucumbers gives this dish an irresistible touch of smokiness that if only enhanced by a topping of feta and dill.
Author: Martha Stewart
Your dinner table will be complete with this wonderful steamed salmon with peas recipe, which can be found in "Martha Stewart's Cooking School."
Author: Martha Stewart
Stash some shrimp in your freezer for nutritious last-minute meals. Here, frozen shrimp stars in this spaghetti recipe with cherry tomatoes and kale. Get the shrimp thawing before you start the pasta and...
Author: Martha Stewart