Fish & Seafood
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From the EpisodeCooking at Home with Bridget and Julia
Published: March 2009
Cod Baked in Foil with Leeks and CarrotsUnless you’re a whiz at origami, parchment-baked fish can be long on labor and s…
From the EpisodeItalian Seafood Suppers
Published: July 2017
Linguine with Seafood (Linguine allo Scoglio)No matter how much shellfish you pack into the pot, the pasta in dishes such as
…
From the EpisodeWeeknight Japanese Suppers
Published: November 2015
Miso-Marinated SalmonTurns out, miso is one of the best ways to flavor salmon—inside and out.
From the EpisodeMediterranean Grill
Published: September 2016
Grilled Shrimp and Vegetable KebabsCan shrimp and vegetables ever achieve perfection on a single skewer?
From the EpisodeSeafood Supper
Published: May 2016
Pan-Seared SalmonFor a crisp crust and a juicy interior, the key is doing less, not more.
From the EpisodeSeafood Supper
Published: January 2016
Shrimp ScampiMaking a passable version of this restaurant standard is easy enough, but for tr…
From the EpisodeBraised to Perfection
Published: March 2015
Braised Halibut with Leeks and MustardBraising is not just for tough roasts. It can also give you supple, perfectly co…
From the EpisodeServing Up Noodles and Rice
Published: July 2015
Fried Brown Rice with Pork and ShrimpWe figured out a single substitution that both eliminates the need for leftover …
From the EpisodeSweet and Spicy Asian Specialties
Published: November 2014
Crispy Salt and Pepper ShrimpIn this pungently spiced Chinese restaurant classic,
the shells are every bit a…
From the EpisodeScallops and Shrimp Hot Off the Grill
Published: May 2015
Southern Shrimp BurgersA good shrimp burger should be first and foremost about the shrimp. Our recipe f…
From the EpisodeScallops and Shrimp Hot Off the Grill
Published: August 2012
Grilled Bacon-Wrapped ScallopsHow do you translate this time-tested hors d’oeuvre into a grilled entrée? With …
From the EpisodeFavorite Ways with the Catch of the Day
Published: September 2014
Grilled Fish TacosFor a fish taco that doesn’t require the mess of deep frying, we turned to the g…
From the EpisodeFavorite Ways with the Catch of the Day
Published: March 2014
Sesame-Crusted Salmon with Lemon and GingerFor a rich, full-flavored coating, we looked to Japan—and the Middle East.
From the EpisodeSeafood Specials
Published: May 2014
CioppinoFish and shellfish piled high in a flavorful broth make this San Francisco stew …
From the EpisodeSeafood Specials
Published: January 2014
Shrimp Fra DiavoloFor a dish that didn’t remind us of rubbery seafood in spicy marinara, we starte…
From the EpisodeAt the Seafood Counter
Published: May 2015
Oven-Steamed MusselsSteamed mussels are quick and easy, with their own built-in, briny-sweet broth. …
From the EpisodeAt the Seafood Counter
Published: January 2013
Garlicky Roasted Shrimp with Parsley and AnisePeeling shrimp before roasting them keeps things neat and tidy at the table—but …
From the EpisodeGreat American Sandwiches
Published: July 2013
New England Lobster RollsThe sandwich is easy. The challenges are dealing with a live lobster and knowing…
From the EpisodeSalmon and Latkes
Published: May 2013
Herb-Crusted SalmonFor a crust both herby and crunchy, we had to take it apart in order to keep it …
From the EpisodeRethinking Seafood Classics
Published: July 2012
Grill-Smoked SalmonThere’s more to smoked salmon than the thin, glossy slices stacked on bagels. Wi…
From the EpisodeRethinking Seafood Classics
Published: May 2012
Best Crab CakesWho says great crab cakes have to start with fresh-from-the-shell crabmeat? We w…
From the EpisodeTwo Ways with Fish
Published: March 2012
Poached Fish Fillets with Sherry-Tomato VinaigretteRestaurants have an unusual technique for turning out supremely moist, tender fi…
From the EpisodeTwo Ways with Fish
Published: July 2011
Easy Salmon CakesWhat's a nice fresh fillet doing mixed up in a fried cake? Three good reasons: a…
From the EpisodeTime to Grill
Published: May 2011
Grilled ScallopsA blazing-hot fire can render scallops beautifully crisp on the outside and juic…
From the EpisodeSalmon and Sole
Published: March 2011
Baked Sole Fillets with Herbs and Bread CrumbsDelicate sole demands precise timing and a gentle touch. Was there a way to roll…
From the EpisodeSalmon and Sole
Published: January 2011
Glazed SalmonGlazed salmon usually falls victim to the harsh heat of the broiler. We turned d…
From the EpisodeSummertime Supper Fare
Published: May 2010
Charcoal-Grilled Tuna Steaks with Red Wine Vinegar and Mustard VinaigretteIdeally, grilled tuna should combine a hot, smoky, charred exterior with a cool,…
From the EpisodeShrimp in a Skillet
Published: September 2010
Greek-Style Shrimp with Tomatoes and FetaThis easy weeknight Greek dish defies the old saw that seafood and cheese don't…
From the EpisodeShrimp in a Skillet
Published: July 2010
Stir-Fried Shrimp with Snow Peas and Red Bell Pepper in Hot and Sour SauceIf meat and shrimp behave vastly differently when cooked, why are most shrimp st…
From the EpisodeSeafood in a Skillet
Published: March 2010
Skillet-Roasted Fish FilletsTough crusts and overcooked interiors plague most pan-roasted fish fillets. To p…
From the EpisodeSeafood in a Skillet
Published: November 2009
Pan-Seared ScallopsJuicy, crisp-crusted perfection means overcoming two obstacles: chemically treat…
From the EpisodeClassic Asian Appetizers
Published: May 2009
Shrimp TempuraJapanese chefs spend years learning how to create a light, crisp coating on thes…
From the EpisodeSalmon—Indoors and Out
Published: May 2009
Gas-Grilled Salmon FilletsIt’s not the seasoning or the cooking that’s confounding—it’s getting the fish o…
From the EpisodeSalmon—Indoors and Out
Published: March 2008
Oven-Roasted SalmonMost recipes for salmon create either a nicely browned exterior or a silky, mois…
From the EpisodeWho Wants Pasta?
Published: November 2008
Garlicky Shrimp PastaDelicate shrimp, volatile garlic, and a whole mess of oil—what could possibly go…
From the EpisodeFish Made Easy
Published: September 2008
Crunchy Oven-Fried FishOven-fried fish is typically fraught with soggy coatings and dry, overcooked fle…