[Photograph: stiangd on Flickr] Salt cod is a decidedly old world food, with a history of over 500 years. Way back in the old days, cod was salted and air dried to preserve the nutrients, add flavor, and ensure a... More

[Photograph: Strange Ones on Flickr] Mussels are one of those things that people don't make often enough. They are one of the most simple at-home seafood preparations, virtually foolproof since they let you know the exact second they're finished. These... More

[Photographs: Kerry Saretsky] Previously Pizza Savoyarde » All French in a Flash recipes » Last week I wrote about my trip to Provence this past summer, and my stay in a little seaside town called Cassis. I thought, from the... More

This dish of mussels with fennel and orange is really a celebration of fennel. The base of the plant is chopped, the fronds are minced, and the seed is finely ground. But what's really remarkable, to me at least, is... More

My mussel consumption has fallen drastically since I moved away from the East Coast. What used to be a dinner at least two to three times a month has now turned into something I only eat two to three times... More

When I found head-on, tail-on shrimp at my local Korean market that didn't cost more than ribeye, I felt like I had won the lottery. It's not that I don't eat much shrimp—I always seem to have a bag of... More

There’s no sweeter seafood than a scallop right out of the shell. At Le Bernardin, they’re charred only on their sides and left ultra-rare in the middle to preserve that amazing sweetness. The smoky, salty garnish of oven-dried Niçoise olives... More

--> I first encountered crab fried rice at Spoon Thai, up in Chicago's Lincoln Square neighborhood. It was an afterthought of an order, but I kind of fell in love with it. Instead of greasy and heavy, it was... More

I’ve almost given up on crab cakes, because restaurants seem to want to put anything in them—from breadcrumbs to mashed potatoes—but crab. Ironically, Le Bernardin puts its crab-only crab cakes in quotation marks, so as not to mislead the... More

It began its life as a pizza sauce, nothing more than some canned tomatoes, a slug of red wine and olive oil, and some salt. After all the dough was used, I poured the bright red liquid into a plastic... More