Who says clam sauce is only good for pasta? Not this buttery corn-studded dish.
Author: Claire Saffitz
Author: Tyler Florence
Author: Inaki Aizpitarte
Weeknight chowder? Use clam juice. Weekend? It's worth making fish stock from scratch.
Author: Alison Roman
The fried croutons make this cod and mussels recipe worthy of a special occasion.
Author: Rob Evans
Author: Susan Feniger
Make this your night one camp-out dinner, when the fish is freshest.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Author: Victoria Granof
If you're going to turn on the oven in August, it better be for a good reason: This sauce, made from broiled tomatoes and peppers, is tangy, smoky, juicy,...
Author: Andy Baraghani
Author: Mark Fuller
Author: Rebecca Miller French
Jazz up mild, flaky cod with a classic livornese sauce of tomatoes, black olives, and briny capers.
A creamy winter warmer made with potatoes, fennel, carrots, and chunks of codfish.
French seafood stew from the Bistronomy cookbook by Jane Sigal.
Author: Jane Sigal