This version of pasta con le sarde, a heart-healthy Sicilian classic, uses tinned sardines rather than fresh, cutting down on prep time. Sardine bones, softened during canning, are barely noticeable --...
Author: Martha Stewart
Chef Eric Ripert, of Le Bernardin in New York City, enjoys exploring foods from many parts of the world. Sauteed grouper prepared with baby bok choy, ginger, and soy and oyster sauces is an example of...
Author: Martha Stewart
Serve this tasty tapenade recipe, adapted from the Living TV show, with our prosciutto and pesto panini.
Author: Martha Stewart
This Dungeness Crab Salad showcases the colorful, interesting varieties of vegetables available at farmers' markets during fall and winter.
Author: Martha Stewart
The crispness of cucumber and fennel is offset by tender scallops and chunks of juicy grapefruit.
Author: Martha Stewart
The olives and lemon juice rev up the flavor of this trout dinner, which takes a speedy 30 minutes to make.
Author: Martha Stewart
Herbs and lemon slices give this bluefish extra flavor.
Author: Martha Stewart
Bacalao is Spanish for dried salt cod; our version of the popular Caribbean dish is steepedfor several hours in a blend ofred wine vinegar, garlic, andtomatoes.
Author: Martha Stewart
Flaked salmon and black beans, which make up the bulk of salmon cakes, are both good sources of calcium. The cakes are coated in a spicy bread-crumb mixture and then baked at a high temperature to make...
Author: Martha Stewart
In chef Rick Bayless's escabeche recipe, tangy fruit vinegar and water replace the richer, heavier flavors of wine and stock.
Author: Martha Stewart
This recipe was provided by Tom Colicchio, a restaurant owner and head judge of the popular Bravo series "Top Chef."
Author: Martha Stewart
Searedtuna with an orange-peel-and-fennel-seed crust sits atop red-leaf lettuce. Orange vinaigrette complements the tuna's spices.
Author: Martha Stewart
This rich dish travels well, making it perfect for outings such as picnics.
Author: Martha Stewart
In a dish inspired by salade Nicoise, grilledyellowfin tunasteaks are accompanied by a chopped salad of green beans, tomatoes, and black olives.
Author: Martha Stewart
With a little advance preparation, the components for this healthy meal can be stored in the fridge and then assembled and served within minutes.
Author: Martha Stewart
Poached salmon makes an impressive entree on any holiday table, especially when adorned with chive blossoms, cucumber ribbons, and snippets of cress.
Author: Martha Stewart
We like to think of these quick and easy salmon bites as sophisticated fish sticks. Serve them as a party appetizer or as part of a main course with couscous.
Author: Martha Stewart
Cherries aren't only for jams and pies -- these juicy, ruby-red summer beauties are ripe for the picking in a refreshing salsa that tops simple grilled fish.
Author: Martha Stewart
If you don't have a large wooden bowl, the garlic and salt can be mashed into a paste on a cutting board using the side of a chef's knife.
Author: Martha Stewart
Donald Barickman, who developed this crowd-pleasing recipe, cooks the salmon over a homemade barbecue pit, but you can use a large gas or charcoal grill. The longer the salmon cooks, the more pronounced...
Author: Martha Stewart
The best part about making curry in a slow cooker? No stirring! Give it a couple of hours to thicken and to let the flavors meld, then add your favorite white fish 20 minutes before serving. This recipe...
Author: Martha Stewart
Turn up the heat on spaghetti alle vongole with a generous dose of red-pepper flakes. Serve it on Valentine's Day, or better yet, make it a date -- and make it together.
Author: Martha Stewart
A combination of ginger, soy sauce, and sesame oil creates a flavor that's reminiscent of teriyaki sauce but more delicious and nuanced.
Author: Martha Stewart
A make-ahead, freezable entree that's not a casserole. These baked salmon fillets are prepped and ready to go from the freezer to the oven when you need dinner quick. (They can also be cooked the day they...
Author: Sarah Carey
Don't feel like fish? This bright salsa will also perk up chicken or pork.
Author: Martha Stewart
Grilling both salmon and cucumbers gives this dish an irresistible touch of smokiness that if only enhanced by a topping of feta and dill.
Author: Martha Stewart
The cabbage and potatoes go into the oven first in this sheet-pan supper. A meaty salmon fillet flavored with mustard, horseradish, and lemon zest is then roasted atop the vegetables.
Author: Martha Stewart
Try this delicious -- and nutritious -- recipe for sea bass, courtesy of chef Bill Taibe from Connecticut's Napa & Co. restaurant.
Author: Martha Stewart
A piquant paprika rub brings bold flavor to grilled salmon steaks.
Author: Martha Stewart
For great results, finish cooking pasta in the sauce, adding a little pasta water.
Author: Martha Stewart
Keep these pantry ingredients on hand for this fast, flavorful weeknight dish.
Author: Martha Stewart
Leftover rice serves as the base of this deconstructed tuna-and-cucumber sushi roll. It makes a satisfying packed lunch and takes just 10 minutes to prepare.
Author: Martha Stewart
Keep dinner under wraps: Seal ingredients in parchment to trap moisture and flavor and you'll uncover a delicious meal.
Author: Martha Stewart
Poached salmon should be cooked ever so gently in barely simmering liquid until the center is just slightly translucent. Here, we've flaked it into a flavorful summer salad.
Author: Martha Stewart
Chunks of poached salmon,tender potatoes, and crispharicots verts are the baseof this zesty salad topped withtangy horseradish dressing.
Author: Martha Stewart
So many of us were warned as children that fish bones could kill you. Yet what a memorable, if not altogether safe, impression an entire fish makes at the table before being skillfully boned. Slipping...
Author: Martha Stewart
The crispness of the romaine lettuce and radishes contrasts nicely with the smooth richness of the ripe avocado slices and the saltiness of the tuna.
Author: Martha Stewart
"I've gotta tell you, it is a bit on the spicy side, so feel free to reduce the cayenne peppers if you're not a spice lover. With white rice served alongside, this is a complete meal." Emeril Lagasse
Author: Martha Stewart
This baked red snapper dish is flavored with pungent achiote. Serve over rice with Cebollas Encurtidas and Salsa Roja.
Author: Martha Stewart
John Howie, executive chef for the Palisades restaurant in Seattle, is renown for his version of cedar plank roasted salmon -- a dish first developed by Native Americans of the Pacific Northwest. After...
Author: Martha Stewart
Although it's not difficult to prepare, this complicated-looking dish will up your chef cred.
Author: Martha Stewart
Scallops and fennel take on a casual air when tossed with herbed pasta. Choose larger scallops if possible, so they won't tear as easily on the grill. This recipe comes from Martha Stewart's Grilling:...
Author: Martha Stewart
Dinner from the grill is what summer is all about -- the whole family will love this easy and super-healthy meal.
Author: Martha Stewart
Everyone knows steamed fish is heart-healthy -- the trick is making it appetizing, too. In just 20 minutes, dish up an elegant supper from the microwave. The Provencal trio of red bell pepper, zucchini,...
Author: Martha Stewart
A cod steak has a row of bones running down its center; to remove the bones, cut around them with a sharp knife, dividing the fish into two pieces.
Author: Martha Stewart
This easy recipe for boiled shrimp is courtesy of Frank Stitt and should be used in his Pickled Shrimp recipe.
Author: Martha Stewart
This classic Peruvian fish stew recipe is courtesy of editorial assistant Camila de Onis.
Author: Martha Stewart
When the shrimper gets your shrimp for ya, use it all. There's nothing like it. Included here is a recipe for shrimp stock so that every morsel of shrimp goodness can be enjoyed. Recipes by Emeril Lagasse,...
Author: Martha Stewart
Chopped up in a salad, avocado adds a creamy texture without the saturated fat of cheese or dairy-based dressings. It is delicious here with shrimp, apple, and cucumber.
Author: Martha Stewart
Pack this crisp Cucumber and Celery Salad with Tuna full of summery flavor in to a pita pocket for a quick and easy lunch that will cool you down when it's far too hot to turn on your stove.
Author: Martha Stewart