Author: Bon Appétit Test Kitchen
When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.
Author: John Derian
Author: Chris Schlesinger
Author: Maggie Ruggiero
Author: David Rosengarten
Author: Bobbi Claibourne
Author: Bon Appétit Test Kitchen
Author: Jasper White
Author: Shelley Wiseman
Author: Jean Anderson
Author: Barbara A. Tadeo
Sweet peas, pea shoots, and a sprinkle of lemon zest give this light, just-creamy-enough chowder an extra dose of freshness. While cod might be a more traditional chowder choice, we love halibut for its...
Author: Anna Stockwell
Author: Sharon Buck
Check out this recipe for Thai-inspired clams that are salty, tangy, and rich from a coconut milk broth.
Author: Melissa Clark
Author: Eileen Yin-Fei Lo
Author: Rob Levitt
Author: Mary Sue Milliken
Author: Charleen Borger
If you'd like to skip the pesto step, you can purchase pre-made pesto at the supermarket; you'll need about half a cup to make this dish. Other quick-cooking shellfish, such as mussels or medium shelled...
Author: Carla Lalli Music
Author: Melissa Roberts
Author: Roberto Treviño
Yes, seafood cooks quickly, but sometimes it's worth it to spend some time building layers of flavor into a sauce as you would with a big pot of ragù.
Author: Ignacio Mattos
The fennel seeds turn into an aromatic, crunchy crust on the skin.
Author: Camille Becerra