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SEAFOOD RECIPES
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Anchovy paste might seem like a strange addition here, but it's a handy ingredient that can perform amazing feats even when used in tiny amounts.
We adopted contributing editor Jon Rowley's technique for poaching salmon in water salted like the sea. This method imparts a touch of brine and enables the other...
We've given eminently tasty salmon the crab-cake treatment. Topping the lovely, golden (and satisfyingly chunky) cakes is a tart, tangy yogurt sauce rather than...
Your eyes aren't playing tricks on you: Yes, after simmering the fish with aromatics, wine, and tomatoes, we advise you to force every last bit through a food mill
Filling can be made 1 day ahead and chilled, covered. Bring to room temperature before using. ? Pissaladi?re strips can be baked 3 hours ahead and kept, uncovered, at...
Delicate, sophisticated flavors come together almost effortlessly with the help of miso, a Japanese staple.
A lovely vinaigrette, enhanced with pan juices and the flavorful punch of a little tapenade, makes this simple broiled fish taste deep and complex.
Mayonnaise with lemon and thyme gives both extra freshness and a golden-brown crust to delicate, slightly sweet pollock.
A super-quick take on aioli, this garlicky sauce keeps the fish incredibly moist.
Broiling delicate hake gives it a slightly golden crust and a flaky, moist center. That texture is made all the more memorable when it's paired with rustic...
Tossing hot vegetables with vinaigrette is the best way to get them to soak it up, and artichokes straight off the grill are no exception. Mint and capers is a...