The combination of fresh seafood with fennel, capers, and tomatoes is typical of Sicilian dishes.
Author: Martha Stewart
This light and flavorful shrimp dish from "Martha Stewart's Dinner at Home" anchors an easy-to-make spring meal of Asparagus-Parmesan Tart and Apricot-Almond Ice Cream Sandwiches.
Author: Martha Stewart
This dish is served at the Parisian-style bistro Pastis in New York City and comes to us courtesy of co-chef Lee Hanson. It is garnished in simple French style with potatoes cut into seven-sided football...
Author: Martha Stewart
This salad gets tang from lemons and salty bite from the anchovies.
Author: Martha Stewart
Prepare this New Orleans-style classic with record-breaking speed: Scallops are naturally moist, so you can skip the usual egg in the breading.
Author: Martha Stewart
CevicheVerde -- whitefish "cooked" inlime juice and tossed withpureed herbs including basil, a rare ingredient in Mexicancuisine -- is topped with green-olive slices.
Author: Martha Stewart
Orange zest, Dijon mustard, and fiery red pepper liven up two cupboard essentials: canned tuna and whole-wheat pasta.
Author: Martha Stewart
Author: Martha Stewart
This delicious recipe for halibut with grapefruit and rosemary is adapted from the January 2007 issue of Everyday Food.
Author: Martha Stewart
The flavors of Thailand inspire this delectable sub sandwich. Fried shallots lend the sandwiches extra crunch-and even better, you can fry the fish in the allium-infused cooking oil. Rounding out the dish...
Author: Greg Lofts
This salad offers a pleasing blend of flavors: the mildly bitter sensation of the endive and the radicchio, the saltiness imparted by the anchovies, and the sharpness of the black pepper and the red-wine...
Author: Martha Stewart
This recipe calls for a hot-smoked salmon fillet. Unlike cold-smoked salmon (usually sold in thin slices), hot-smoked salmon is fully cooked and flaky.
Author: Martha Stewart
Fresh anchovy fillets and capers give this zucchini side dish a classic Italian flavor. Also Try:Steamed Swordfish Bagnara-Style, Raw and Cooked Salad
Author: Martha Stewart
In this dish, the garlic mayonnaise is served alongside instead of being drizzled on top beforehand; you can spoon some over the top of your salad or use it as a dip.
Author: Martha Stewart
This lovely recipe for steamed arctic char is courtesy of Pete Evans and can be found in "My Table: Food for Entertaining."
Author: Martha Stewart
Kraftskiva, a Swedish harvest celebration, is centered around a heaping platter of crayfish, which have been boiled with fresh dill. Crayfish need little more than a dollop of lemony mayonnaise to accentuate...
Author: Martha Stewart
With seared tuna, toasted nori, sliced avocado, and brown rice, this dish is like a deconstructed tuna-avocado roll. Substitute your protein of choice for the tuna. Shrimp, salmon, chicken, and tofu all...
Author: Martha Stewart
Savor the flavors summer with a lobster linguini recipe. A classic tomato confit with just a pinch of crushed red pepper flakes gives this dish its fresh, fiery flavor.
Author: Martha Stewart
A whole fish is cooked and topped with this savory Mediterranean Meyer lemon-olive sauce over roasted fennel.
Author: Martha Stewart
Serve this side dish packed with umami flavor and incredible textures with roasted chicken or meatloaf.
Author: Martha Stewart
Instead of making this Italian condiment completely from scratch, start with store-bought mayonnaise and jazz it up with capers, anchovies, oil-packed tuna, and lemon juice. Serve with our showstopping...
Author: Martha Stewart
This recipe for cornmeal-crusted oyster and black-eyed pea salad with jalapeno dressing is courtesy of chef Susan Spicer and can be found in her cookbook, "Crescent City Cooking."
Author: Martha Stewart
This fresh update of English mushy peas gets its zesty zing from basil vinaigrette.
Author: Martha Stewart
For a modern take on the classic Irish meal of corned beef and cabbage, South Gate chef Kerry Heffernan substitutes fresh wild salmon cured with coriander, bay leaf, and garlic for the more traditional...
Author: Martha Stewart
Our version of a Southern-style shrimp dish finds its flavor in low-fat places: shrimp tossed with cuminand thyme, black-eyed peas splashedwith vinegar, and collard greens brisklysauteed in olive oil (rather...
Author: Martha Stewart
With this recipe, author Mark Bittman proves that the most basic ingredients and simplest techniques can lead to something incredibly tasty.
Author: Martha Stewart
A pungent salad of raw baby artichokes, frisee, and slow-cooked tomatoes.
Author: Martha Stewart
Chili powder brings a hint of smoky flavor to a taco made with grilled red snapper and a mix of vegetables.
Author: Martha Stewart
This lighter take on the lobster roll exchanges the mayo for a lemon-avocado puree and the usual buttered roll for a slice of grilled bread.
Author: Martha Stewart
Any white-flesh fish will readily take on bolder flavors, such as those in this rich balsamic mixture brightened by fresh red onion, salted capers, aromatic parsley, and pungent anchovies.
Author: Martha Stewart
Author: Martha Stewart
Yellow squash is transformed into sunny strands of "pasta" for this one-pan weeknight dinner. The shrimp is sautéed with butter, garlic, and red pepper flakes.
Author: Martha Stewart
The potatoes, artichokes and salmon all go in the same roasting pan, making cleaning up this tasty potato hash easy.
Author: Martha Stewart
This delicious recipe for General Oglethorpe's shrimp and grits comes courtesy of Joe Barnett Jr.
Author: Martha Stewart
In the south of France, bakers make rolls specifically for this street-food favorite. Any large, crusty roll with a soft interior is suitable.
Author: Martha Stewart
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Author: Martha Stewart
The tuna burger was born in restaurant kitchens as a way of using up scraps left over from fancy cuts, but we think it's worth buying tuna just to make these.
Author: Martha Stewart
Flounder Fillets in Lemon Sauce always turn out juicy, flaky, and amazingly tasty every time! The lemon sauce is sublime with every bite, you'll fall in love with this recipe - hands down. Super quick...
Author: 2 sisters recipes
For an extra-special evening, make this carefully-stirred, decadent dish.
Author: Martha Stewart
This quick pasta dish gets much of its savory richness from anchovies. Don't be afraid to try them -- when sauteed, their flavor mellows.
Author: Martha Stewart
This recipe for delicious seafood gumbo is courtesy of Emeril Lagasse.
Author: Martha Stewart
A fresh take on tuna salad, this lunchbox-ready version has crisp apples and fennel and is tossed in a light olive oil-lemon dressing. There's also a herb-infused mayonnaise for easy dipping so you can...
Author: Lauryn Tyrell
Seattle chef Maria Hines poaches spot prawns -- a Northwestern delicacy -- slowly in butter to accentuate their tenderness and sweetness.
Author: Martha Stewart
Littleneck clams and stripped bass fillets are flavored with shallot butter.
Author: Martha Stewart
Author: Martha Stewart
This is a refined version of cioppino, the classic seafood stew. Serve as a first course, giving each person a variety of seafood.
Author: Martha Stewart
If you like spicy Indian food, this is a quick and satisfying meal. Serve it with our Easy Pineapple Salsa.
Author: Martha Stewart