Braised Halibut with Leeks and Mustard

Published March 1, 2015.

Braising is not just for tough roasts. It can also give you supple, perfectly cooked fish—with a vegetable side and a silky sauce, to boot.

Braised Halibut with Leeks and Mustard

Braised Halibut with Leeks and Mustard for Two

Published March 1, 2015.

Braising is not just for tough roasts. It can also give you supple, perfectly cooked fish—with a vegetable side and a silky sauce, to boot.

Braised Halibut with Leeks and Mustard for Two

Braised Halibut with Fennel and Tarragon

Published March 1, 2015.

Braising is not just for tough roasts. It can also give you supple, perfectly cooked fish—with a vegetable side and a silky sauce, to boot.

Braised Halibut with Fennel and Tarragon

Braised Halibut with Fennel and Tarragon for Two

Published March 1, 2015.

Braising is not just for tough roasts. It can also give you supple, perfectly cooked fish—with a vegetable side and a silky sauce, to boot.

Braised Halibut with Fennel and Tarragon for Two

Braised Halibut with Carrots and Coriander

Published March 1, 2015.

Braising is not just for tough roasts. It can also give you supple, perfectly cooked fish—with a vegetable side and a silky sauce, to boot.

Braised Halibut with Carrots and Coriander

Braised Halibut with Carrots and Coriander for Two

Published March 1, 2015.

Braising is not just for tough roasts. It can also give you supple, perfectly cooked fish—with a vegetable side and a silky sauce, to boot.

Braised Halibut with Carrots and Coriander for Two

Crispy Salt and Pepper Shrimp

Published November 1, 2014.

In this pungently spiced Chinese restaurant classic, the shells are every bit as important (and delicious) as the shrimp.

Crispy Salt and Pepper Shrimp

Grilled Fish Tacos

Published September 1, 2014.

For a fish taco that doesn’t require the mess of deep frying, we turned to the grill.

Grilled Fish Tacos

Cioppino

Published May 1, 2014.

Fish and shellfish piled high in a flavorful broth make this San Francisco stew a project. Could we simplify the shopping and cooking and still maintain its indulgent appeal?

Cioppino

Cioppino for Two

Published May 1, 2014.

Fish and shellfish piled high in a flavorful broth make this San Francisco stew a project. Could we simplify the shopping and cooking and still maintain its indulgent appeal?

Cioppino for Two

Sesame-Crusted Salmon with Orange and Chili Powder for Two

Published March 1, 2014.

For a rich, full-flavored coating, we looked to Japan—and the Middle East.

Sesame-Crusted Salmon with Orange and Chili Powder for Two

Sesame-Crusted Salmon with Lime and Coriander for Two

Published March 1, 2014.

For a rich, full-flavored coating, we looked to Japan—and the Middle East.

Sesame-Crusted Salmon with Lime and Coriander for Two

Sesame-Crusted Salmon with Lemon and Ginger

Published March 1, 2014.

For a rich, full-flavored coating, we looked to Japan—and the Middle East.

Sesame-Crusted Salmon with Lemon and Ginger

Sesame-Crusted Salmon with Lime and Coriander

Published March 1, 2014.

For a rich, full-flavored coating, we looked to Japan—and the Middle East.

Sesame-Crusted Salmon with Lime and Coriander

Sesame-Crusted Salmon with Orange and Chili Powder

Published March 1, 2014.

For a rich, full-flavored coating, we looked to Japan—and the Middle East.

Sesame-Crusted Salmon with Orange and Chili Powder

Sesame-Crusted Salmon with Lemon and Ginger for Two

Published March 1, 2014.

For a rich, full-flavored coating, we looked to Japan—and the Middle East.

Sesame-Crusted Salmon with Lemon and Ginger for Two

Shrimp Fra Diavolo

Published January 1, 2014.

For a dish that didn’t remind us of rubbery seafood in spicy marinara, we started by getting the shrimp’s briny flavor to come out of its shell.

Shrimp Fra Diavolo

Shrimp Fra Diavolo for Two

Published January 1, 2014.

For a dish that didn’t remind us of rubbery seafood in spicy marinara, we started by getting the shrimp’s briny flavor to come out of its shell.

Shrimp Fra Diavolo for Two

Oven-Steamed Mussels

Published September 1, 2013.

Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. So what’s the problem? Their stubborn refusal to cook at the same rate.

Oven-Steamed Mussels

Oven-Steamed Mussels with Leeks and Pernod

Published September 1, 2013.

Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. So what’s the problem? Their stubborn refusal to cook at the same rate.

Oven-Steamed Mussels with Leeks and Pernod

Oven-Steamed Mussels with Hard Cider and Bacon

Published September 1, 2013.

Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. So what’s the problem? Their stubborn refusal to cook at the same rate.

Oven-Steamed Mussels with Hard Cider and Bacon

Oven-Steamed Mussels with Tomato and Chorizo

Published September 1, 2013.

Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. So what’s the problem? Their stubborn refusal to cook at the same rate.

Oven-Steamed Mussels with Tomato and Chorizo

Boiled Lobster

Published July 1, 2013.

The sandwich is easy. The challenges are dealing with a live lobster and knowing when it’s properly cooked.

Boiled Lobster

New England Lobster Rolls

Published July 1, 2013.

The sandwich is easy. The challenges are dealing with a live lobster and knowing when it’s properly cooked.

New England Lobster Rolls

Herb-Crusted Salmon

Published May 1, 2013.

For a crust both herby and crunchy, we had to take it apart in order to keep it together.

Herb-Crusted Salmon
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