Grilled Whole Trout with Marjoram and Lemon

Published July 1, 2015.

Grilling whole trout is quick and easy; plus, its crisp, smoky skin is a perfect complement to its mild-tasting meat. The only problem? Getting it off the grill in one piece.

Grilled Whole Trout with Marjoram and Lemon

Fried Brown Rice with Pork and Shrimp

Published July 1, 2015.

We figured out a single substitution that both eliminates the need for leftover rice and makes the dish less greasy.

Fried Brown Rice with Pork and Shrimp

Grilled Whole Trout with Orange and Fennel

Published July 1, 2015.

Grilling whole trout is quick and easy; plus, its crisp, smoky skin is a perfect complement to its mild-tasting meat. The only problem? Getting it off the grill in one piece.

Grilled Whole Trout with Orange and Fennel

Clams Steamed in White Wine

Published May 1, 2015.

We developed a quick broth made with wine, shallots, garlic, and bay leaf. As the clams steam in the flavorful liquid, they open up and release their juices into the pot.

Oven-Steamed Mussels

Published May 1, 2015.

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

Steamed Whole Lobsters

Published May 1, 2015.

Should lobsters be steamed, boiled, microwaved, or roasted? Are hard-shells better than soft-shells? Are older, larger lobsters better? Here's what works.

Steamed Whole Lobsters

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 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

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

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 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
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