A whole fish is easier to prepare than you might think, and it makes an impressive presentation for guests.
Author: Martha Stewart
Sweet corn, spicy peppers, and succulent shrimp are the stars of this maque choux, or Cajun succotash. The "milk" scraped from the corn cobs after the kernels are cut off gives the broth an irresistible...
Author: Martha Stewart
Simple, Provencal flavors come together in this pasta dish that's bursting with vibrant flavors.
Author: Martha Stewart
This light and refreshing salad makes for a perfect warm-weather meal when avocados are in season. Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast," HarperStudio Publishers, New York,...
Author: Martha Stewart
This Southern dish gets south-of-the-border flavor from a chipotle chile and a bit of its smoky adobo sauce. Refrigerate leftover chipotles in adobo in a glass jar, up to 2 months.
Author: Martha Stewart
This brothy seafood supper is both light and satisfying -- and ready in under 30 minutes.
Author: Martha Stewart
Cooked under the broiler, mayonnaise souffles like magic and takes on a lighter texture with a crisp brown shell. There's no better way to top a tuna melt!
Author: Martha Stewart
Be careful when transferring the fish from the baking dish to the plate -- flounder is a fragile fish that falls apart easily. The lemons will be tender enough to eat, rind and all.
Author: Martha Stewart
This recipe can be found in "Martha Stewart's Cooking School" and is a wonderful quick and easy dinner choice.
Author: Martha Stewart
This dish is based on classic moules mariniere, with a bit of cream added.
Author: Martha Stewart
Stacking fish and vegetables in a multilevel steamer lets you cook everything simultaneously. Red snapper or trout are good alternatives to black bass.
Author: Martha Stewart
Our salmon fillets, searedso they retain flavorful juices, lie ona bed of quick-braised red cabbageinstead of a heavy starch.
Author: Martha Stewart
Fried fish is the traditional filling of Baja tacos. They are simply garnished with shredded cabbage, pico de gallo, and sour cream.
Author: Martha Stewart
Delicate-tasting hearts of palm are low in fat and calories and high in fiber-they pair nicely with the shrimp in this Seared Shrimp with Cucumber Salad.
Author: Martha Stewart
Preparing Trout Genobloise -- a classic French bistro dish with a lively mix of lemon, capers, and parsley -- provides the cook with an opportunity to practice several knife cuts.
Author: Martha Stewart
Shake yourself out of a pasta rut with this simple, supremely flavorful recipe for penne with salmon. While the noodles cook in their own pot, you'll sauté juicy cherry tomatoes with garlic and then steam...
Author: Riley Wofford
This recipe is courtesy of Zarela Martinez, chef and owner at New York City's Zarela Restaurant.
Author: Martha Stewart
Delicious on its own, this tuna salad recipe also makes a memorable Two Bite Tuna Melt.
Author: Martha Stewart
Individual shepherd's pies can be baked in fluted ramekins, shallow ovenproof casseroles, or even Pyrex bowls.
Author: Martha Stewart
Chef Rick Bayless shares his recipe for this elegant Mexican dish.
Author: Martha Stewart
Don't be put off by the number of anchovies in this recipe; they will soften and mellow during cooking, contributing wonderful flavor without being the least bit overpowering.
Author: Martha Stewart
Keep these pantry ingredients on hand for this fast, flavorful weeknight dish.
Author: Martha Stewart
Breadcrumbs give garlicky linguine with anchovies unexpected crunch.
Author: Martha Stewart
Little ones will have fun measuring and mixing ingredients for the tuna melts.
Author: Martha Stewart
Tomatoes, olives and lemon give this dish its Mediterranean flavors. A mixture of mayonnaise and Parmesan cheese spread over the top of the fillet creates a tasty coating that also helps keep the fish...
Author: Martha Stewart
This recipe for battered cod is courtesy of chef Cathal Armstrong.
Author: Martha Stewart
Creamy parsley sauce -- here, over cod -- is an old English favorite. The herb is stirred in at the end, so it maintains its vibrant flavor and color. This main dish is delicious served with boiled potatoes...
Author: Martha Stewart
For great results, finish cooking pasta in the sauce, adding a little pasta water.
Author: Martha Stewart
In this salmon dinner recipe, Dijon mustard gives the topping a nice kick and balances the richness of the fresh fish fillets. Lemon juice in the spinach salad offers another bright note.
Author: Martha Stewart
Author: Martha Stewart
Orange slices are a common addition to spinach salad, but grapefruit is also delicious.
Author: Martha Stewart
Protein-rich sea scallops make this main dish satisfying and healthy.
Author: Martha Stewart
My wife, Alden, is a big fan of fish prepared this way. It's a perfect method for grilling fragile fillets, and with the vegetables you've got an all-in-one meal!
Author: Martha Stewart
The fish and shitake mushrooms are steamed in the bottom basket, where the haet is stronger. Edamame (green soy beans), which just need to be heated through, can go in the top tier. This recipe can be...
Author: Martha Stewart
This lighter take on tuna casserole gets brightness and crunch from fresh asparagus and arugula.
Author: Martha Stewart
Traditional sesame shrimp are usually deep-fried; these are broiled with vegetables and tossed with pasta. Put the water on to boil before you prepare all the ingredients, then cook the shrimp and vegetables...
Author: Martha Stewart
Balance strong herbs, such as dill and thyme, with milder ones, such as parsley.
Author: Martha Stewart
This superfood salad combines omega-rich salmon, lentils, Greek yogurt, and a warming curry vinaigrette to create a nutritious and totally delicious weeknight meal.
Author: Lauryn Tyrell
Brushing fish with a citrusy glaze while it's cooking infuses it with flavor. Add a simple salad to round out the meal.
Author: Martha Stewart
In just a few minutes, scallops are seared and served over garlicky arugula and spinach.
Author: Martha Stewart
These healthy tacos are easy to prepare and filled with flavorful cilantro.
Author: Martha Stewart
Author: Martha Stewart
This whole fish is roasted with tomato, lime, onions, thyme, olive oil and white wine.
Author: Martha Stewart
Briny anchovies and Castelvetrano olives temper the bitterness of escarole in this lively salad, while julienned strips of lemon zest add brightness.
Author: Martha Stewart
These clams are simmered in a white-wine-clam-juice sauce and red pepper flakes.
Author: Martha Stewart
Get a step-by-step guide to creating the perfect caesar salad with this comprehensive recipe.
Author: Martha Stewart
This recipe comes courtesy of Pietro Del Re, chef at Elio's restaurant in New York City.
Author: Martha Stewart
Oyster sauce, garlic, and ginger deliver big flavor to succulent sautéed shrimp in this speedy takeout-inspired supper. Roasted cashews and sliced celery add a pleasing crunch.
Author: Martha Stewart
This delicious and fuss-free recipe requires only 10 minutes of prep and requires only one dish, making cleanup a breeze.
Author: Martha Stewart
This one-of-a-kind pizza recipe from Franny's restaurant is perfect for seafood lovers.
Author: Martha Stewart