Get your sea legs with buttery lobster rolls, soul-warming shrimp jambalaya, sushi and even whole grilled fish.
Narrow by type
seasonal and holiday
A crab dip, a gratin, a casserole. Call it what you want—it's delicious.
A fire-kissed dish that captures all the highlights of coastal Mediterranean cooking.
A foolproof method for perfectly cooked octopus every time.
Fried shrimp, crisp green onions, garlic, chili flakes.
Sweet raw scallops with lime juice, jalapeños, and onion, served with tostadas and avocado (and if you like, beer or tequila).
Little fish, big flavor.
Perfectly cooked lobster with buttery flavor built right in, thanks to sous vide.
The easy way to perfect poached salmon.
Tender, succulent crab cakes with no starchy binders at all.
Poach, dress, and go.
Careful timing and use of space lead to a deeply flavorful sheet-pan dinner.
Tender, plump shrimp with mushrooms, bacon, and herbs, all atop creamy cheese grits.
The secret is in the stock.
Stuffed shells, brought to their logical conclusion.
The most refreshing seafood snack.
A light yet flavorful pasta infused with briny clams, garlic, white wine, and chili flakes.
A fish sandwich that's simple perfection
The fish stew to rule all fish stews.
Enjoy the freshest seafood at home with these variations on ceviche and aguachile.
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.
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.
Getting crispy pan-roasted fish skin is all about learning to manage heat and moisture.
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.
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.