You'll find pomegranate molasses (a syrup like reduction of nutrient-rich pomegranate juice) at Middle Eastern markets and specialty stores.
Author: Martha Stewart
This heart-healthy salmon recipe is courtesy of Michael Pollan.
Author: Martha Stewart
Your dinner table will be complete with this wonderful steamed salmon with peas recipe, which can be found in "Martha Stewart's Cooking School."
Author: Martha Stewart
The mild sweetness of roasted yellow bell peppers is a perfect match for succulent scallops.
Author: Martha Stewart
Now that's a spectacular side of salmon! The fish gets its jewel-like color and deep flavor from a marinade of grated beets, fresh dill, horseradish, and lemon zest. It's roasted in the same dish as the...
Author: Martha Stewart
Our classic New England recipe is an ideal introduction to lobster rolls. Once you've mastered it, check out our regional takes below. Whichever version you choose, pair it with a chilled rose or crisp...
Author: Martha Stewart
This hearty pasta bake is a satisfying fall or winter meal, plus it serves a crowd.
Author: Martha Stewart
Reinvent a traditional nicoise salad by tucking it into a sandwich. Here, we've piled tuna, eggs, olives, and onions between slices of crusty ciabatta.
Author: Martha Stewart
Looking for a crowd-pleasing recipe? Welcome family and friends to the dinner table with bowls of cheesy grits topped with grilled shrimp and chorizo. It's easy to make and delicious to eat.
Author: Martha Stewart
Cherries aren't only for jams and pies -- these juicy, ruby-red summer beauties are ripe for the picking in a refreshing salsa that tops simple grilled fish.
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
A little of the full-flavored dressing goes a long way. Chill the olive oil so it emulsifies nicely with the other ingredients.
Author: Martha Stewart
Pimenton, a Spanish paprika, adds an unexpected hint of earthy, smoky flavor to shrimp and roasted tomatoes lightly coated in a cream sauce. If you can't find conchiglie, try any other shell-shaped pasta...
Author: Martha Stewart
This recipe for boiled shrimp is courtesy of Emeril Lagasse and should be used in his Shrimp and Avocado Salad with New Orleans-Style Remoulade Sauce and Baby Greens.
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
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
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
If you like spicy Indian food, this is a quick and satisfying meal. Serve it with our Easy Pineapple Salsa.
Author: Martha Stewart
This tangy salad gets crunch from toasted pumpkin seeds and healthy fat from avocado.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
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
The garden-fresh taste of gently cooked zucchini and cherry tomatoes pairs beautifully with the rich, hearty taste of salmon.
Author: Martha Stewart
To make coating the fish neater and easier, use one hand for flouring and coating with nuts, and the other for dipping in the egg.
Author: Martha Stewart
Flaked salmon and black beans, which make up the bulk of salmon cakes, are both good sources of calcium. The cakes are coated in a spicy bread-crumb mixture and then baked at a high temperature to make...
Author: Martha Stewart
Author: Martha Stewart
Fresh halibut should be ivory-colored, translucent, and shiny. If it has been frozen, it tends to be opaque and very white. Halibut is usually sold as steaks (which poach well) but can also be found as...
Author: Martha Stewart
This delicious stew is from chef Jose Andres' "Made in Spain" cookbook and is made using his recipe for Allioli.
Author: Martha Stewart
When the shrimper gets your shrimp for ya, use it all. There's nothing like it. Included here is a recipe for shrimp stock so that every morsel of shrimp goodness can be enjoyed. Recipes by Emeril Lagasse,...
Author: Martha Stewart
Chef John Besh shares his recipe for moules Provencal from his latest book "Cooking from the Heart."
Author: Martha Stewart
Many of the seafood stews of the world -- bouillabaisse, cioppino, and caldeirada de peixe (from Portugal), among others -- share a common ingredient: fennel, which lends an anise-like taste. Essentially...
Author: Martha Stewart
Salmon steaks are brushed generously with a homemade barbecue sauce, then grilled. They are served on top of brown-rice pilaf, which is flavored with white wine and vegetables and spiced with paprika,...
Author: Martha Stewart
Cutting plump ears of corn into "coins" and steaming them with clams and spicy green chile pepper yields a broth with a one-two punch of flavor. The liquid begs to be sopped up with crusty bread and washed...
Author: Martha Stewart
Seafood mixes with spice in this mouthwatering chili crab, the unofficial national dish of Singapore. Adapted for the home cook fromRoland Restaurant.
Author: Martha Stewart
This salad is tossed with warm vinaigrette and given the peppery bite of fresh savory pluckedfrom the garden.
Author: Martha Stewart
Plump shrimp and delicate red snapper adorn this summery corn-and-tomato salad. Serve atop tender lettuce leaves and sprinkle with corn nuts for a satisfying crunch.
Author: Martha Stewart
Everyone knows steamed fish is heart-healthy -- the trick is making it appetizing, too. In just 20 minutes, dish up an elegant supper from the microwave. The Provencal trio of red bell pepper, zucchini,...
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
Sauteed fennel takes on a more mellow flavor that pairs nicely with tuna and capers in this main-course pasta dish.
Author: Martha Stewart
Littleneck clams and stripped bass fillets are flavored with shallot butter.
Author: Martha Stewart
A firm favourite from my travels, this beautiful, delicate dish sums up everything I love about Swedish food: it's elegant, clean and fresh, it looks incredible and is a doddle to make. You'll be so proud...
Author: Jamie Oliver
With this recipe, author Mark Bittman proves that the most basic ingredients and simplest techniques can lead to something incredibly tasty.
Author: Martha Stewart
Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.
Author: Martha Stewart
The addition of mussels and lobster is modern and delicious. Traditionally, bouillabaisse is served in two courses: the soup first and then the fish, but feel free to serve it as one.
Author: Martha Stewart
You'll love this tasty pasta dish from Carol McElheney of Elk Grove, California. This recipe calls for cauliflower, anchovies, and red-pepper flakes, a trio of ingredients often combined in classic Italian...
Author: Martha Stewart
This simple Italian recipe from chef Lidia Bastianich is named for the fishermen of Bagnara, a beautiful port on the Calabrian coast of Italy, who are renowned for their skill in both catching and cooking...
Author: Martha Stewart
Because mustard greens are on the cusp of chewy, it's a good idea to let the salad stand for a few minutes once you've tossed everything together. This will give the leaves a chance to soften.
Author: Martha Stewart
The crispness of cucumber and fennel is offset by tender scallops and chunks of juicy grapefruit.
Author: Martha Stewart
Roasting a side of salmon is a quick, simple way to feed a group. Use tweezers or small pliers to remove any remaining pin bones your fishmonger may have overlooked.
Author: Martha Stewart
No beef or pork here! Just succulent shrimp amped up with panko, Pecorino Romano, fresh basil, and scallions and formed into balls. They're paired with our classic five-ingredient red sauce.
Author: Martha Stewart