Get your sea legs with buttery lobster rolls, soul-warming shrimp jambalaya, sushi and even whole grilled fish.
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Never overcook your salmon again.
Forget the cork, just give the octopus the time it needs.
Protein-packed pantry staples are the key to this simple, classic, warm-weather salad.
It'll be hard not to put this sauce in and on everything.
lt makes the perfect Spanish-style snack.
All you have to say is bacon bread crumbs.
For the best grilled shrimp, skewer them with shells still intact and toss with lemon and garlic. You'll end up with tender, juicy shrimp with a crisply charred crust.
A 15-minute French classic made with fresh, inexpensive ingredients.
A salad for all seasons, good at any meal.
Crisped over an open flame.
Loaded with garlic and fresh herbs, this shrimp scampi is quick, easy, and packed with flavor.
The best crab cakes keep the focus squarely on the crab.
Get crisp skin and tender, moist flesh using our technique for pan-seared salmon.
A super-simple Hawaiian raw-fish classic.
One of the easiest, least messy, fastest ways to cook salmon.
Unlikely ingredients combine for an unforgettable pasta
Tender, buttery, and meaty halibut for dinner.
A fresh and simple pasta in which uni (sea urchin) takes center stage.
An elegant hors d'oeuvre that you can whip up in no time.
Fire up the grill with recipes for grilled shrimp, fish, and more.
12 recipes to take canned tuna out of the sad-lunch realm and into your roster of exciting dinner possibilities.
Classic recipes that make crab worth the splurge.
Overcooked seafood is a thing of the past with these sous vide recipes.
Salmon dishes for the people.
They may be shrimpy but these recipes are big on flavor.
A week of menus for vegetable lovers who also eat fish.
What *can't* you eat with salmon? (Hint: almost nothing)
The best way to get started with Iberian tinned fish is to open a can.
The tuna-salad and melted-cheese rules to live by.
With a two-zone fire and properly dried and oiled salmon fillets, perfection is possible.
Grilling tuna is all about high heat and a quick sear.
The grill makes a meaty swordfish steak seem even meatier.
This Italian fish sauce packs a serious savory punch.
Sa sung are dried seaworms used to flavor pho broth in Vietnam.
Bottarga is a versatile pantry staple.
For easy entertaining, bring the raw bar home.
This old-school pan-cooking method is still worth taking for a spin.
Learn your way around quahogs, steamers, razor clams, and more.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
Perfectly cooked lobster with buttery flavor built right in, thanks to sous vide.
Everything you need to know to prepare tuna sous vide.
Everything you need to know to make salmon with an immersion circulator.
Our tests reveal the best gentle-cooking method.
Say goodbye to mushy, rubbery shrimp with these simple hacks.
Shopping for shrimp doesn't have to be hard
These scallops pack a wallop! @thefoodlab shows you the best way to buy and sear 'em.
Everything you need to know to host a Chinese hot-pot feast at home.
Cleaning mussels for a recipe is easier than you think!
Grilling a whole fish is almost as easy as roasting it, and even more delicious.
So you've finally mastered cooking a whole fish? Good! Here's how to cut and serve that fish for the best presentation.
Everything you need to know to cook lobster with sweet, tender, succulent meat.
Pile your bagel high.