This delicious linguine recipe is courtesy of chef Jamie Oliver and can be found in his book, "Cook with Jamie."
Author: Martha Stewart
Chef Tom Colicchio shared his technique for how to saute fish as part of our Chefs' Secrets series.
Author: Martha Stewart
Author: Martha Stewart
Indulge the senses with this appetizing and beautifully presented salad recipe from Cedric Vongerichten, chef de cuisine at Perry Street.
Author: Martha Stewart
This recipe, brought to us by cookbook author Maya Kaimal, is exceptionally flavorful because the bluefish is marinated with a piquant rub of cayenne, turmeric, and salt before cooking.
Author: Martha Stewart
Put a garlicky spin on quick-cooking shrimp this week with this easy-to-make pasta dish.
Author: Martha Stewart
This delicious sea bass recipe is courtesy of Chris Bridges. Download and print theOrigami Box Template for one-of-a-kind presentation.
Author: Martha Stewart
Similar to ceviche, carpaccio is thinly sliced raw fish that you drizzle with lemon juice, vinegar, or another acidic ingredient to "cook" it (i.e., firm up the flesh as heat would) in minutes. If you...
Author: Martha Stewart
Fresh dill and salmon go together beautifully in this refreshing dish that's perfect for a warm summer night.
Author: Martha Stewart
This recipe for sea salt-crusted pink snapper with ice wine nage is from chef Laurent Tourondel's cookbook, "Bistro Laurent Tourondel: New American Bistro Cooking."
Author: Martha Stewart
Shad roe, with its rich, nutty flavor, is an exquisite spring dish. This appetizer recipe is from chef Bill Taibe of LeFarm in Westport, Connecticut.Also try:Whipped Chicken Livers with Shallot Jam
Author: Martha Stewart
The tuna is sauteed only briefly, so ask your fishmonger to cut the steaks as uniformly as possible to ensure even cooking.
Author: Martha Stewart
This flavorful seafood dish makes a lovely summer dinner.
Author: Martha Stewart
Ed McFarland shared his recipe for the lobster rolls he serves at his restaurant, Ed's Lobster Bar, in New York City.
Author: Martha Stewart
Escarole, endives, and oranges are all great sources of vitamin C. Sardines are rich in omega-3 fatty acids, which help keep arteries clear of cholesterol buildup guard against heart disease, and may even...
Author: Martha Stewart
Author: Martha Stewart
The pairing of spicy Buffalo sauce with blue cheese is an American classic -- this salad brings the two together again with delicate sauteed shrimp and escarole.
Author: Martha Stewart
This recipe is courtesy of Nobu Matsuhisa and Thomas Buckley and can be found in their cookbook, "Nobu Miami The Party Cookbook." Photograph by Masashi Kuma.
Author: Martha Stewart
Beets and skordalia, a potato-vinegar puree, are a classic Greek pair, even better with pan-seared black cod.
Author: Martha Stewart
Made entirely in one-dish, this nutritious skillet supper layers almond-studded basmati rice, tender florets of romanesco (a relative of both broccoli and cauliflower), and buttery fillets of heart-healthy...
Author: Shira Bocar
Lime-drizzled broiled salmon gets a sweet-spicy Asian twist from hoisin, a sauce common in Chinese cuisine. Swapping in couscous instead of rice saves time.
Author: Martha Stewart
Serve this delicious shrimp and grits recipe, from chef John Besh of August, with Mirliton Salad for a dinner that's guaranteed to please.
Author: Martha Stewart
This deconstructed delicacy gets the star out of the bun and dresses it up in lemon butter. With a few plump brioche croutons on the side, the dish is complete.
Author: Martha Stewart
When you first see garganelli, you may wonder where you've seen this shape before. These tapered tubes come from Northern Italy and are closely related to the everyday workhorse, penne. Here, the rustic...
Author: Greg Lofts
Author: Martha Stewart
This shrimp and mussels boil is taken to the next level with the addition of sofrito, a flavorful Spanish sauce.
Author: Martha Stewart
Paper-thin slivers of radish and fennel tumble among ribbons of carrot in this colorful celebration of spring. Parsley, cilantro, and lemon add brightness, while nutmeg adds a twist all its own.
Author: Martha Stewart
Author: Martha Stewart
This delicious cod recipe is courtesy of chef Matt Tropeano.
Author: Martha Stewart
This is one of chef Troy Dupuy's signature dishes at La Caravelle restaurant in New York City.
Author: Martha Stewart
Almond-studded yogurt lends Mediterranean flair to baked salmon fillets. Showered with shallots and fresh mint, chervil, and parsley, this dish is like a party on a plate.
Author: Martha Stewart
Tangy lemon, salty fish sauce, and black pepper form the dressing for this refreshing dish.
Author: Martha Stewart
Shrimp, okra, and kabocha-squash stew shows the African influences in northern Brazilian cuisine.
Author: Martha Stewart
Homemade mayonnaise tastes fresher and brighter than anything you can buy at the store. This version is flavored with anchovies and Parmesan cheese.
Author: Martha Stewart
Make this restaurant-styled Cantonese version of steamed cod with special soy sauce dressing, and garnished lavishly with fried garlic nibs, fragrant ginger strips, fresh slivers of spring onion, and drizzled...
Author: Celia Lim
Because they are made with egg yolks instead of breadcrumbs and are baked rather than fried, these cakes have an especially distinct crab taste. Chef Edward Brown, of Sea Grill in New York City, enhances...
Author: Martha Stewart
For a flavorful spread for this easy-to-make burger, mix some mayonnaise with chopped fresh tarragon or minced shallot.
Author: Martha Stewart
If you like spicy Indian food, this is a quick and satisfying meal that pairs well with basmati rice.
Author: Martha Stewart
This mouthwatering cod recipe is from the January 2009 issue of Everyday Food.
Author: Martha Stewart
Delicate langoustines have a bright salmon-pink hue, whether raw or cooked. Make sure they're lovely and fresh - there should be no black spots on the tail or head, and they should feel firm and plump....
Author: Christian Edwardson
Author: Martha Stewart
Author: Martha Stewart
Lime juice and sesame oil lend Asian flavors to this main-course salad, perfect for a simple weekday lunch or dinner.
Author: Martha Stewart
Cream and oyster liquor (the liquid that surrounds the mollusks in their shells) are a rich, flavorful base for this stew, which is enhanced with velvety mascarpone cheese and topped with salmon roe.
Author: Martha Stewart
Italian Octopus and Potato Salad is an easy recipe, made with a few simple ingredients that must be of excellent quality. It is made of tender octopus and potato cubes, fragrant and fresh parsley, extra...
Author: Recipes from Italy
This recipe can be doubled easily. Use a larger steamer, about ten inches in diameter, to cook all four portions at once in the same basket.
Author: Martha Stewart
Author: Martha Stewart
Succulent lobster replaces the lettuce in this luxurious take on the classic BLT. Hard-boiled eggs and avocado add heft to the sandwich (and welcome pops of color to the serving platter!).
Author: Martha Stewart