Briny clam juice is the secret weapon in this dish. We like the salinity of Bar Harbor brand, which goes well with the paprika.
Author: Martha Stewart
This ricesalad includes Asian touches like hot sesame oil and jasmine rice.
Author: Martha Stewart
Pita bread is excellent for ingredients that might fall out of a traditional sandwich, like this shrimp salad made with lemon zest, capers, dill, and mayo.
Author: Martha Stewart
In this recipe, all of the ingredients go into just one skillet -- and come out as a delicious and healthy meal.
Author: Martha Stewart
Adding cornmeal to the spice coating gives the fish a crisp crust in the broiler, without having to fry in oil.
Author: Martha Stewart
Whipping up this sensational pasta dinner is as easy as boiling water. Eggs, pasta, and an array of bright produce cook in a single pot for a meal that's sure to be a new summer classic.
Author: Martha Stewart
Japanese soba noodles, made with buckwheat flour, add fiber to this high-protein dinner featuring asparagus and shrimp.
Author: Martha Stewart
Select fillets that each weigh four to five ounces. If they are large, cut them in half.
Author: Martha Stewart
Serve this stir-fry with rice, or try it over a bed of shredded Napa cabbage.
Author: Martha Stewart
Because fish fillets, unlike dense cuts of meat, cook quickly, the braising liquid is infused with flavor first, as in this dish, which blends tomatoes, fennel, garlic, and lemon.
Author: Martha Stewart
Flavorful mushrooms, fresh herbs, and olive oil are healthy ways to enhance lean fish.
Author: Martha Stewart
Let the kids dip the shrimp in their favorite sweet-and-sour sauce, and make a spicier curry sauce for the adults. Cook rice for everyone.
Author: Martha Stewart
Make this Greek-Style Pasta with Shrimp for easy summer entertaining. If the pasta salad seems a bit dry, stir in a little more yogurt just before serving.
Author: Martha Stewart
Pair this garlicky shrimp recipe with Corn Pancakes for a satisfying, easy-to-make meal.
Author: Martha Stewart
This is a rich and satisfying supper with wonderful flavors.
Author: Martha Stewart
The distinct, rich flavor and fantastic crunch of hazelnuts add a delicious twist to this recipe for scallops.
Author: Martha Stewart
These blooms look too pretty to eat. The tender petals are light, with just a hint of squash flavor.
Author: Martha Stewart
This light and flavorful dish would also work well with tilapia.
Author: Martha Stewart
Tilapia is a delicious freshwater fish that cooks very quickly, making it ideal for weeknight meals.
Author: Martha Stewart
Quick-cooking salmon fillets are flavored with honey-mustard vinaigrette and a delicious breadcrumb topping; crisp green beans complete the meal. (Reserve some of the vinaigrette to use later in the week...
Author: Martha Stewart
This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."
Author: Martha Stewart
Seafood is traditional Italian fare on Christmas Eve. It takes center stage in this entree, which includes lobster, clams, mussels, shrimp, and calamari.
Author: Martha Stewart
Reinvent a traditional nicoise salad by tucking it into a sandwich. Here, we've piled tuna, eggs, olives, and onions between slices of crusty ciabatta.
Author: Martha Stewart
Jazz up plain old tuna salad by rolling it up in a wrap. You can create a Waldorf or Classic tuna-salad variation by adding one of the combinations of ingredients below to the basic recipe.
Author: Martha Stewart
King-crab legs are sold steamed and flash-frozen. Thaw them in the refrigerator for at least eight hours and up to one day before serving.
Author: Martha Stewart
This recipe comes courtesy of Pietro Del Re, chef at Elio's restaurant in New York City.
Author: Martha Stewart
Escabeche, a classic Latin dish, is made by first sauteing, then marinating any firm white fish overnight in a flavorful vinaigrette.
Author: Martha Stewart
This whole dish can be made ahead and packed up to go -- making it perfect for a picnic or potluck.
Author: Martha Stewart
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
We cooked with wild salmon. Alaskan sockeye has a rich flavor; king is pricier and fattier. If you like, try Tasmanian ocean trout as an alternative. Make tabbouleh salad, and toast pita bread to serve...
Author: Martha Stewart
Toss wok-seared shrimp and vegetables with steamed rice for a dish that features classic Thai flavors: garlic, ginger, lemongrass, scallion, and chile. Aromatic jasmine rice, a long-grain white rice grown...
Author: Martha Stewart
The salt in this recipe forms a hard crust as it bakes, infusing the fish with moisture and flavor.
Author: Martha Stewart
Put your broiler to good use with this recipe featuring salmon and pineapple brushed with a maple syrup and cayenne glaze that's done in 20-minutes.
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
These shellsare sophisticated enough for any occasion. ServeParmesan cheese on the side.
Author: Martha Stewart
Scallops are rich and sweet and can be substituted for shrimp in most dishes. When buying, choose scallops that are similar in size and are pink or ivory (not white).
Author: Martha Stewart
A Nicoise-inspired main-course salad (tossed with grilled salmon, eight-minute eggs, fresh sugar snap peas, watercress, and boiled new potatoes) is a reliable crowd-pleaser.
Author: Martha Stewart
Author: Martha Stewart
Our fast take on an Italian-American classic. Francese is usually made with battered chicken or veal but shrimp is even more delicious in the buttery lemon and white wine sauce.
Author: Martha Stewart
Author: Martha Stewart
Get a step-by-step guide to creating the perfect caesar salad with this comprehensive recipe.
Author: Martha Stewart
Chipotle chiles are smoke-dried jalapenos that add a distinct flavor and moderately spicy heat to this dish from Suzette Hagan of Indianapolis, Indiana.
Author: Martha Stewart
Grilling fish is easy -- just follow our pointers and you're sure to get great results. For a meal that's ready in minutes, serve the fish in a simple, summery sandwich.
Author: Martha Stewart
When you buy soft-shell crabs, have them cleaned at the fish market. Here, they are served on a bed of arugula with a Lemon-Red Pepper Confit.
Author: Martha Stewart
Blanched English peas are scattered around a simple roasted side of wild salmon. Beurre blanc, served on the side, is essentially a warm vinaigrette made with butter instead of oil. Finish this dinner...
Author: Martha Stewart
This seafood stew, gently simmered in a spicy tomato broth, can be served over couscous.
Author: Martha Stewart
Author: Martha Stewart
Grilled shrimp burst with flavor when prepared with a marinade of oranges, thyme, garlic, and olive oil. It's an easy dinner to make for family or a crowd.
Author: Martha Stewart
These clams are simmered in a white-wine-clam-juice sauce and red pepper flakes.
Author: Martha Stewart