Bottarga, a specialty of southern Italy, is the roe of gray mullet or tuna that has been salted, pressed, and air-dried. You can buy bottarga from BuonItalia.
Author: Martha Stewart
From Rao's in NYC, thick sausage-and-tomato sauce accompanies pappardelle. Tossing the cooked pasta with sauce over medium-high heat enables the pasta to absorb some of the sauce's rich flavor.
Author: Martha Stewart
Iron is one of the more reactive metals, which is why traditional wisdom is not to cook tomatoes and other acidic foods in cast iron, since they can pick up a metallic flavor. In our experience, this isn't...
Author: Martha Stewart
In this salad, the hot pasta will wilt the spinach and soften the squash. Firm tofu, cut into cubes and cooked in a nonstick pan, can be used in place of shrimp for a vegetarian-friendly option.
Author: Martha Stewart
Nutritious salmon, whole grains, and a side of greens will fill you up with the good stuff.
Author: Martha Stewart
A one-pan dish that really brings the flavor, this simple meal will easily feed your whole family.
Author: Martha Stewart
The curry spices blended with yogurt will make your salmon flavorful and moist.
Author: Martha Stewart
Toss peeled and deveined shrimp with a simple, spicy marinade then grill until charred and cook through. Top this dinner entree with orange sauce-splashed with tequila-and you've got the makings for a...
Author: Martha Stewart
Simple but sophisticated, this dish is an easy and light idea for a summer meal.
Author: Martha Stewart
Use the freshest white fish you can find for this recipe. Stuffed with lemons and thyme, it cooks in no time on the grill, which makes for an easy dinner. The fish is especially delicious with a dab of...
Author: Martha Stewart
Rice noodles turn this warm salad into a main course.
Author: Martha Stewart
Author: Martha Stewart
This traditional Thai soup is a favorite of Su-Mei Yu, chef and owner of Saffron restaurant in San Diego. Serve it with basmati or Thai jasmine rice. Serrano and de arbol chiles, galangal, lemongrass,...
Author: Martha Stewart
Searing and baking the salmon without turning it results ina crisp top and a soft horseradish coating on the underside.
Author: Martha Stewart
Seared sea scallops are served over Moroccan couscous (instead of rice) infused with the flavors of its cooking liquid: sherry, chicken stock, saffron, thyme, and butter.
Author: Martha Stewart
Steaming sea bass keeps its richlayers of flavor intact. An addedbonus is that it's very low in fat.
Author: Martha Stewart
Any way you slice it, the versatile Kirby cuke is a must-have. Match it with fast fish fillets or with a burger for a fresh and refreshing change.
Author: Martha Stewart
Grilled Jumbo Shrimp are easy to make, delicious tasting, and fun to eat for the whole family! Grilling jumbo shrimps with a simple drizzle of extra virgin olive oil and freshly squeezed lemon juice is...
Author: 2 sisters recipes
Hardy kale stands up well to punchy Caesar dressing, especially when paired with garlicky rye croutons.
Author: Martha Stewart
Mint is no longer for sweet dishes -- try this bright herb in a fish dish for a dinner that feels special.
Author: Martha Stewart
This Classic Shrimp Boil with Corn and Potatoes recipe is as tasty as it is satisfying.
Author: Martha Stewart
In this Riviera-inspired sandwich stuffer, a simple vinaigrette marries potatoes, green beans, Nicoise olives, tomatoes, and tuna. When only a baguette will do for a sandwich, scoop out the interior; you'll...
Author: Martha Stewart
Citrus and fresh herbs add clean, fresh flavor to the salmon, so you don't need to use much (if any) salt. Cilantro lends zing here as well.
Author: Martha Stewart
Martha's take on marak samak, a spicy fish stew that hails from Oman, relies on meaty swordfish and assertive ingredients like a homemade Arabic spice blend, caramelized onions and fennel, chiles, and...
Author: Martha Stewart
Baking the cod on a wire rack allows the fish to get crisp on all sides.
Author: Martha Stewart
Maine's sunny coast is as close as your patio when you break into foil packets of buttery shrimp, cod, potatoes, and corn. Don't forget crusty rolls to sop up the flavorful sauce.
Author: Martha Stewart
Gently steamed with butter, green cabbage turns into a tender bed of leaves for a halibut fillet, which is cooked directly on top. Preparing everything together in a single pan makes the halibut aromatic...
Author: Martha Stewart
This recipe is courtesy of chef Matthew Hoyle from restaurant Nobu 57.
Author: Martha Stewart
Serving the oysters and clams atop rock salt ensures that they stay upright -- and also makes a striking presentation.
Author: Martha Stewart
A classic for a reason, our Linguine with Clams recipe is a pasta dish that's sure to delight even the most discerning of palettes.
Author: Martha Stewart
Fennel and citrus are a natural pair, and together with creamy avocado and oil-packed tuna fish, they make a vibrant and delicious salad.
Author: Martha Stewart
For a tasty and healthy alternative to red meat, try this salmon burger from Liran Mezan of BLT Burger.
Author: Martha Stewart
For this pasta dish, you may serve the clams in their shells, with a bowl on the table to collect them. Or, if you prefer, you can remove them beforehand.
Author: Martha Stewart
Recipe courtesy of Philippe Chow of Philippe.
Author: Martha Stewart
Fresh snapper is paired with a delectable sweet-sour sauce and a lively parsley salad in this speedy supper inspired by the Saudi Arabian dish samak bil sabbar.
Author: Martha Stewart
Cold peanut noodles get a fresh reboot in this veg-forward entrée salad. After mixing thin spaghetti or ramen with a gingery sesame sauce, you fry garlic slivers for a crunchy garnish, then sizzle juicy...
Author: Lauryn Tyrell
A bold sauce incorporating the flavors of Sicily like raisins, anchovies, and capers coat the long strands of spaghetti in this easy weeknight dinner. Almonds, Parmesan, and olive oil step in to temper...
Author: Martha Stewart
We're big fans of the way citrus pairs with creamy avocado. This colorful salsa would be equally at home with chicken.
Author: Martha Stewart
Don't rely on heavy sauces this summer -- a squeeze of fresh lime juice and some garlic bring bold flavors to this simple dish.
Author: Martha Stewart
Thick, meaty cuts of fish, like cod, are best for roasting because they hold up well in the heat of the oven.
Author: Martha Stewart
Infuse the flavors of Provence in to a bowl of penne tonight with this quick meal that comes together in the time it takes to boil the pasta.
Author: Martha Stewart
Get your dose of healthy oils with this lemony sardine mix over lettuce.
Author: Martha Stewart
This easy-to-make recipe for sauteed salmon is courtesy of chef Eric Ripert.
Author: Martha Stewart
In this easy pasta course, chorizo -- a cured-pork sausage seasoned with chili powder and paprika -- is a lively complement to cooked oysters and a refreshing departure from the smoked bacon commonly paired...
Author: Martha Stewart
In this crusty open-face sandwich, salmon fillets rubbed with a mixture of spices -- including cumin, fennel, thyme, oregano, and cayenne pepper -- are seared, then placed atop arugula and red onion.
Author: Martha Stewart
Cuttlefish ink gives these handmade bow-ties a dramatic look and a rich, briny flavor that won't overwhelm the shrimp. Invest your time in making and shaping the dough, because the citrusy sauce is quick...
Author: Greg Lofts
Our fresh take on a take-out favorite skips the excess oil and sparkles with ginger, lime, and plenty of satisfying shrimp.
Author: Martha Stewart
Seared fresh scallops pair beautifully with garlicky pasta. If you like, you can substitute 12 ounces of egg fettuccine for the pappardelle. Slicing the raw scallops in half horizontally will give you...
Author: Martha Stewart
These tuna burgers are best eaten very rare, so buy your sushi-quality tuna from a reputable fishmonger. The fish should be glistening and jewel-toned, with no trace of cloudiness. Wasabi paste, or Japanese...
Author: Martha Stewart
This delicious recipe for firehouse jambalaya is a spicy dinner dish that everyone will enjoy.
Author: Martha Stewart