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, and a splash of wine in the butter at the end...
Author: Sam Sifton
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 vinaigrette. A dab of aioli on the side is a welcome...
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 of it as a lighter, sweeter and wholly inauthentic...
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 cooked in the same pan. Then, everything is drizzled...
Author: Melissa Clark
Assertively flavorful, lush-textured wild Pacific salmon - notably king, but also sockeye - are seasonal treasures. Unlike farmed Atlantic salmon, which is of a different genus entirely and available year-round,...
Author: Florence Fabricant
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, perfectly cooked piece of fish that won't stick...
Author: Sarah Copeland
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 caramelize, and gives the shrimp a condensed, deep...
Author: Melissa Clark
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 enrobes a seared piece of meat fueled with crushed...
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
In this traditional Persian preparation for fish, called ghalieh mahi, a profusion of fresh herbs is slowly simmered with caramelized onions and tangy tamarind until the whole thing cooks down into a silky,...
Author: Melissa Clark
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 rice wine sauce over velveted fish. Its...
Author: Sam Sifton
Plentiful throughout the Gulf Coast, crawfish and shrimp are Choctaw staples and traditional seasonings like filé, the spice ground from dried sassafras bark, and spicy chiles are a perfect accompaniment....
Author: Sean Sherman