You can make this gingery, lightly sweet shrimp stew as tangy and spicy as you like by adjusting the amounts of chile and lime juice. Using full-fat coconut milk gives you the richest and most flavorful...
Author: Melissa Clark
This recipe for étouffée, which is the French word for "smothered," comes from Karlos Knott of Bayou Teche Brewing in Arnaudville, La. This is "pretty close to a traditional Cajun crawfish étouffée,"...
Author: The New York Times
This is a very old recipe, taken from the kitchen of Henri's in Lynbrook, N.Y., opened by an extravagant French restaurateur named Henri Charpentier in 1910. It asks for flounder, known on Long Island...
Author: Sam Sifton
Fresh wild shrimp from the Gulf of Mexico (and the Atlantic coast off the Carolinas and Georgia) are the best option for shrimp lovers. Leave them in the shell, which keeps them juicy, before threading...
Author: David Tanis
Sweet, meaty sea scallops are best in winter. Buy "dry-packed" fresh scallops - anything else has been doused in preservatives. This quick-cooking dish gets a boost from three types of peppercorns: green...
Author: David Tanis
The robust amatriciana sauce that so beautifully complements the baked fish in this dish is never made with fresh tomatoes; using canned tomatoes greatly simplifies the recipe and reduces the cooking time....
Author: Florence Fabricant
With its rich flesh, salmon is so strongly flavored that you can pair it with just about anything. Here I cook it with a yogurt sauce that contains just chopped cucumber and spices. If you use farmed salmon...
Author: Mark Bittman
Fresh wild salmon, which is available in spring and summer, is preferred for its superior flavor and brilliant color. Here, a large piece of boneless fillet is seasoned with crushed fennel seed, coarse...
Author: David Tanis
Fresh spinach, herbs and spring onions come together here in a salad with crispy chickpeas, which is served with halibut and a punchy yogurt sauce for a quick and delicious supper. The Persian lime powder...
Author: Yotam Ottolenghi
This satisfying weeknight meal involves three simple components - fish, kale and rice - and builds flavor from just one versatile element requiring a little labor: leek-infused cream. Sauté leeks, garlic...
Author: Alexa Weibel
Here's a simple bright dish that's nearly effortless to put together. You make a sort of salad-like relish with onion, cucumber and golden beet, seasoned with ginger and lime juice. Once the scallops are...
Author: David Tanis
This Basque classic from Marti Buckley's cookbook "Basque Country: A Culinary Journey Through a Food Lover's Paradise," requires a bit of quick stove work once the clams start to open. You must be sure...
Author: Florence Fabricant
Here's a summery take on grilled swordfish, dressed with the fixings for that ever-popular, all-American sandwich, the BLT. No, it's not a slice of grilled swordfish in a sandwich, though that might not...
Author: Florence Fabricant
This side of salmon is a festive centerpiece dish for when you don't want to serve meat. You can add plain or fried rice, steamed greens and roasted carrots or pumpkin to the sunchoke and potato salad,...
Author: Yotam Ottolenghi
At his Succotash restaurants, Edward Lee serves this dish with pickled scuppernongs, a Southern variety of grape. You can serve it as is or add pickled red grapes or fresh, halved grapes for a punch of...
Author: Jane Black
During Nowruz, the Persian New Year, it's traditional to eat fish, a symbol of life. This version, adapted from the chef Hanif Sadr, is stuffed with bij, a mixture of chopped herbs, walnuts and pomegranate...
Author: Samin Nosrat
This recipe came out of a 2005 kitchen cage match between Mark Bittman and the chef Jean-Georges Vongerichten, in which Bittman, the home cook, sought to cook Chef Vongerichten's food more simply and perhaps...
Author: Mark Bittman
There is absolutely nothing like a shrimp boil, but this flavorful recipe captures its essence by roasting the ingredients on a sheet tray instead of simmering them in a pot of broth. Serve it on its own...
Author: Millie Peartree