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Entries tagged with 'Seafood'

How to Roll and Grill Salmon Steaks

Daniel Gritzer 6 comments

Grilling salmon steaks is, in theory, as simple as throwing them on the grill until done. But with a little prep work, you can make boneless rounds that cook more evenly and are easier to handle on the grill. Here's how. More

Grilled Squid With Arugula and Grapefruit Vinaigrette From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Cook the Book Maggie Mariolis 1 comment

I love the idea of this salad from Debi Mazar and Gabriele Corcos' new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen. Charred calamari, grapefruit, fennel, and arugula—how can you go wrong? More

Grilled Squid With Arugula and Grapefruit Vinaigrette From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Serious Eats Maggie Mariolis 1 comment

I love the idea of this salad from Debi Mazar and Gabriele Corcos' new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen. Charred calamari, grapefruit, fennel, and arugula—how can you go wrong? More

10-Minute Dinner: Salmon With Arugula and Avocado Salad

Yasmin Fahr Post a comment

Creamy, buttery avocado, nutty shavings of Parmesan, and a bright, tangy dressing set the stage for a delicious piece of salmon. Did we mention it only takes 10 minutes to cook? More

Pan-Roasted Salmon With Arugula and Avocado Salad

Serious Eats Yasmin Fahr 2 comments

Creamy, buttery avocado, nutty shavings of Parmesan, and a bright, tangy dressing set the stage for a delicious piece of salmon. Did we mention it only takes 10 minutes to cook? More

Salmon Banh Mi From 'Vibrant Food'

Cook the Book Maggie Mariolis 4 comments

Kimberley Hasselbrink's eye-catching bahn mi from her new cookbook, Vibrant Food is super-appealing: she uses fish-sauce-marinated salmon instead of traditional pork, which lightens the sandwich while still providing a touch of fatty richness. It's a sandwich I can see myself making many more times this summer. More

Salmon Banh Mi From 'Vibrant Food'

Serious Eats Maggie Mariolis 2 comments

Kimberley Hasselbrink's eye-catching bahn mi from her new cookbook, Vibrant Food is super-appealing: she uses fish-sauce-marinated salmon instead of traditional pork, which lightens the sandwich while still providing a touch of fatty richness. It's a sandwich I can see myself making many more times this summer. More

How to Carve and Serve Whole Cooked Fish

Daniel Gritzer 7 comments

Cooking a whole fish is easy, but how do you serve it without making a huge mess of the thing? We break down the steps so that the next time you serve a whole fish, you'll be as deft with it as you are with a whole chicken or turkey. More

Ideas in Food vs. Linguine alle Vongole: Part 2

Ideas in Food 11 comments

Inspired by linguine with clam sauce, this recipe radically reinvents the dish. Incorporating Korean flavors like gochujang (chili paste) and kim chi, replacing the pasta with chewy Korean rice cakes, and adding a flavorful fried onion-and-garlic topping, the result is a complex, layered, and satisfying meal. More

Korean Clam Sauce

Serious Eats Ideas in Food 1 comment

This rich, complex clam sauce was inspired by linguine with clam sauce. Here it's infused with fried alliums, nori, and Korean flavors like gochujang chili paste. It was created to be served with smoked Korean rice cakes, but can also be served on pasta or rice. More

Smoked Rice Cakes with Korean Clam Sauce

Serious Eats Ideas in Food Post a comment

Inspired by linguine with clam sauce, this recipe radically reinvents the dish. Incorporating Korean flavors like gochujang (chili paste) and kim chi, replacing the pasta with chewy Korean rice cakes, and adding a flavorful fried onion-and-garlic topping, the result is a complex, layered, and satisfying meal. More

Cryo-Shucked Clams

Serious Eats Ideas in Food 3 comments

Want to cook clams without their shells but don't know how to shuck them? This freezer method is the perfect solution, and requires no special knife- or shucking-skills. More

The Easiest Way to Cook Fish: Roast it Whole

Daniel Gritzer 20 comments

Don't be intimidated: whole roasted fish is one of the easiest, most delicious ways to cook fish at home. Here's a basic primer and recipe to show just how simple and delicious it is. More

Whole Roasted Fish With Oregano, Parsley, and Lemon

Serious Eats Daniel Gritzer 5 comments

Whole roasted fish is one of the easiest, most delicious ways to cook fish. Cooked on the bone and in its skin, the meat remains even more tender and juicy than fillets or steaks do. Here, we soak the fish briefly in a salt-water brine to wash and lightly season it, then stuff the cavity with aromatic herbs, garlic, ginger, and lemon. Feel free to use any other fresh herbs and other aromatics you want. More

Don Ceviche (Sea Bass Ceviche) From 'Ceviche: Peruvian Kitchen'

Cook the Book Kate Williams 2 comments

The opening chapter of Martin Morales's new cookbook, Ceviche: Peruvian Kitchen, contains, not surprisingly, an array of ceviches. More

Don Ceviche (Sea Bass Ceviche) From 'Ceviche: Peruvian Kitchen'

Serious Eats Kate Williams 2 comments

The opening chapter of Martin Morales's new cookbook, Ceviche: Peruvian Kitchen, contains, not surprisingly, an array of ceviches. More

Win a Copy of 'Ceviche: Peruvian Kitchen'

Cook the Book Kate Williams Closed

Morales's new cookbook, Ceviche: Peruvian Kitchen, is based on recipes from the restaurant as well as favorites from his childhood in Lima. More

One-Pot Wonders: Brown Rice Bowl With Wakame, Shrimp, and Sprouts

One-Pot Wonders Yasmin Fahr 2 comments

Light and delicious, this wakame-filled bowl of brown rice is topped with creamy avocado, crunchy sprouts, and tender shrimp for an easy one-pot meal. Finished with fresh lime juice and soy sauce, it makes for a fun and flavorful weeknight meal. More

Brown Rice Bowl With Wakame, Shrimp, and Sprouts

Serious Eats Yasmin Fahr Post a comment

Light and delicious, this wakame-filled bowl of brown rice is topped with creamy avocado, crunchy sprouts, and tender shrimp for an easy one-pot meal. Finished with fresh lime juice and soy sauce, it makes for a fun and flavorful weeknight meal. More

From the Archives: Wicked Good Lobster Rolls

J. Kenji López-Alt Post a comment

A lobster roll consists of chunks of tender, sweet, cooked lobster meat barely napped in a thin coating of mayonnaise, all stuffed into a top-split, white-bread hot dog bun lightly toasted in butter. How do you make the best of such a simple creation? As with many things, it all comes down to attention to detail. Perfect selection and treatment of ingredients, balance, and above all, the ability to restrain yourself from over thinking. It's just a lobster roll, right? More

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