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...
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...
Author: The New York Times
Firm-fleshed fish can be described as "meaty" - monkfish fits this category - and are often best roasted in a hot oven. Tart lemon slices, aromatic herbs...
Author: David Tanis
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...
Author: Mark Bittman
This is a simple summer fish dish with robust flavors. Swordfish would be the first choice, for its meatiness and ease of grilling, but any firm-fleshed...
Author: David Tanis
The best part of a gratin is the crispy crust, and, here in this shallow sheet-pan version, there's more of it. Flaky panko bread crumbs - with a sprinkling...
Author: Eric Kim
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...
Author: David Tanis
This light yet earthy sauce lends a generous, almost floral warmth to any white, sturdy fish. For heat, there are crushed Calabrian chiles, smoky and sunny;...
Author: Ligaya Mishan
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...
Author: Sam Sifton
Sweet, meaty sea scallops are best in winter. Buy "dry-packed" fresh scallops - anything else has been doused in preservatives. This quick-cooking dish...
Author: David Tanis
Heston Blumenthal, the chef at the Fat Duck near London, updated classic British fish and chips in his book "In Search of Perfection" (Bloomsbury, 2006),...
Author: Harold McGee
The salsa that I spoon over the salmon here is an explosion of contrasting flavors - sweet, salty and sharp - common in Sicilian cooking. I like serving...
Author: Yotam Ottolenghi
Swordfish is one of the easiest fish to grill. Because it's firm and thick, it can be cooked over hot coals for a while to pick up their smoky flavor,...
Author: Ali Slagle
The robust amatriciana sauce that so beautifully complements the baked fish in this dish is never made with fresh tomatoes; using canned tomatoes greatly...
Author: Florence Fabricant
Soft, caramelized eggplant and chunks of meaty swordfish vie for your attention in this complexly flavored main course. The eggplant, first broiled, then...
Author: Melissa Clark
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...
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...
Author: David Tanis
Herb blossom butter sounds fancy, but it's really just a prettier, more floral, summery version of herb butter, perfect with any white-fleshed fish, salmon...
Author: David Tanis
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...
Author: Millie Peartree
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...
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...
Author: Yotam Ottolenghi
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...
Author: Florence Fabricant
This satisfying weeknight meal involves three simple components - fish, kale and rice - and builds flavor from just one versatile element requiring a little...
Author: Alexa Weibel
This recipe yields both tender salmon and crisp skin, while also solving for salmon's tendency to stick and fall apart on the grill. First, cooking the...
Author: Ali Slagle
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...
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...
Author: Yotam Ottolenghi
In Hawaii, onaga is the most prized kind of snapper and the centerpiece of festive meals. Glenn Yamashita steams the whole fish, Chinese-style, with a...
Author: Ligaya Mishan
Firm white-fleshed fish fillets, like halibut, striped bass or grouper, take well to this simple, peppery butter sauce. A mix of different peppercorns...
Author: David Tanis
Sweet shrimp are the perfect canvas for this spicy jerk seasoning made with fresh chiles, fragrant thyme, scallions, garlic and spices. After a quick 15-minute...
Author: Kay Chun
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...
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,...
Author: Samin Nosrat
This is a summer starter that works just as well as a main course, served with some herb-filled rice or fried potato slices. Both the cream and the cardamom...
Author: Yotam Ottolenghi
Firm-fleshed fish can be described as "meaty" - monkfish fits this category - and are often best roasted in a hot oven. Tart lemon slices, aromatic herbs...
Author: David Tanis
This version of bún kèn, a deeply delicious street food specialty of Kiên Giang Province in southern Vietnam, comes from the chef Diep Tran, who traveled...
Author: Tejal Rao
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...
Author: Mark Bittman
Sour with tamarind, full-bodied with coconut and smoldering with dry red chiles, this dish has roots in the coastal city of Mangalore. In India, a cook...
Author: Tejal Rao
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...
Author: Millie Peartree
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...
Author: Yotam Ottolenghi
Herb blossom butter sounds fancy, but it's really just a prettier, more floral, summery version of herb butter, perfect with any white-fleshed fish, salmon...
Author: David Tanis