This recipe for creamy green goddess dressing will elevate anything from grilled chicken to your favorite salad. When working with parsley, scrape the tough stems with the blade of a sharp knife to easily...
Author: Martha Stewart
Recipe courtesy of Philippe Chow of Philippe.
Author: Martha Stewart
A whole fish is cooked and topped with this savory Mediterranean Meyer lemon-olive sauce over roasted fennel.
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
A stir-fry is great for a quick weeknight dinner -- to make the meal even speedier, cut the cauliflower and bok choy ahead of time, devein and peel the shrimp, and have it all ready to go in the refrigerator....
Author: Martha Stewart
Here's an easy and healthy one-pot dinner with salmon fillets. Stateside there isn't much name recognition for kedgeree, but across the pond it is a beloved dish with Anglo-Indian roots. In this version,...
Author: Martha Stewart
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
Steamed fish needn't be boring: Here salmon fillets and blanched cabbage are rolled in cabbage leaves. The little packages are steamed, then served over mellow rice noodles with a tangy soy, sesame, and...
Author: Martha Stewart
Our one-pan fish dinner can go straight from the grill to the table. Be sure to serve with plenty of crusty bread to sop up all that delicious sauce.
Author: Martha Stewart
The curry spices blended with yogurt will make your salmon flavorful and moist.
Author: Martha Stewart
This dish is good on its own, or try flaking the fish over farfalle or other short pasta.
Author: Martha Stewart
Author: Martha Stewart
Peter Piper probably wished he'd picked a peck of these pickled prawns instead of peppers. The poached shrimp are coated in alight vinaigrette, and then tossed with fennel, red onions, and butterbeans,...
Author: Martha Stewart
Strips of sliced cabbage echo the shape of the noodles in our version of a familiar Chinese-American dish. Cooked briefly, the cabbage wilts slightly but keeps some crunch.
Author: Martha Stewart
Black sea bass, striped bass, catfish, salmon, and halibut are also delicious steamed.
Author: Martha Stewart
If you're not squeamish, the lobsters can also be killed by inserting the point of a sharp knife through the cross mark on their backs.
Author: Martha Stewart
Cooked lettuce absorbs the broth's flavor and makes a silky side dish -- all in one pot.
Author: Martha Stewart
This fish is marinaded and served with peppers, olives and capers.
Author: Martha Stewart
The distinctive flavor of this Brazilian seafood stew comes from coconut milk, dende oil, and malagueta peppers. It's traditionally served with a salty porridge called Pirao.
Author: Martha Stewart
This version of spaghetti alle vongole--the classic Neapolitan dish made with clams, white wine, and garlic--gets a delicious kick from a jalapeno chile, in addition to the zest and juice of limes. Recipes...
Author: Martha Stewart
Get tropical with these citrusy shrimp tacos topped with charred pineapple salsa. It's a Mexican-inspired recipe and family favorite dinner for any night of the week, not just Tuesday.
Author: Martha Stewart
Fennel, lemon, herbs, and white wine create a flavorful broth, often referred to as court-bouillon, for poaching halibut. To maintain a clear cooking liquid, the aromatics are bundled between a halved...
Author: Martha Stewart
Pleasantly bitter escarole and buttery walnuts replace the romaine and croutons in this twist on the iconic salad.
Author: Martha Stewart
This quick, clever meal is just right for those nights when you need a pantry-friendly dinner on the table really fast. It's a sushi-inspired spin on tuna salad, simply set your prepped ingredients on...
Author: Lauryn Tyrell
Once you have the rice ready, it only takes a few minutes to whip up this healthy dinner.
Author: Martha Stewart
Broad pappardelle are often reserved for special-occasion dishes -- this lobster-and-mint sauce definitely qualifies. Veteran pasta eaters will know: Just pick up one pappardella at a time; once you have...
Author: Martha Stewart
Poached salmon makes an impressive entree on any holiday table, especially when adorned with chive blossoms, cucumber ribbons, and snippets of cress.
Author: Martha Stewart
This main course stacks up nicely, with layered salmon (packed with heart-healthy omega-3 fatty acids), potato, shallot, spinach, and lemon. A crown of salty caper butter melts as everything steams, adding...
Author: Martha Stewart
Treat yourself tonight to buttery scallops, silky pasta, and a delicate sauce, all made in minutes.
Author: Martha Stewart
This marinade works very well with Portobello mushrooms (there's enough for 4). Trim the stems and wipe the caps clean, then add them to the marinade in a resealable plastic bag. Refrigerate them for twenty...
Author: Martha Stewart
Rice noodles turn this warm salad into a main course.
Author: Martha Stewart
When buying anchovies, make sure to select the meatiest, best-quality ones available; otherwise, they may be mealy or too salty.
Author: Martha Stewart
A combination of ginger, soy sauce, and sesame oil creates a flavor that's reminiscent of teriyaki sauce but more delicious and nuanced.
Author: Martha Stewart
A one-pan dish that really brings the flavor, this simple meal will easily feed your whole family.
Author: Martha Stewart
Matsutake mushrooms, considered by the Japanese to be the finest of all mushroom varieties, add fresh flavor to this broiled bass recipe from Michael Cimarusti, head executive chef at Providence.Also try:Striped...
Author: Martha Stewart
Butterfish are aptly named; they're smooth and buttery with fine flaky white flesh and have very little fat. They're easy to eat whole, since they have relatively few bones. If you can't find butterfish,...
Author: Martha Stewart
This nutritious salad recipe was submitted by reader Marc Glomb of San Francisco, California.
Author: Martha Stewart
This summer salad includes scallop ceviche and a colorful medley of tomatoes, corn, avocado, cilantro, and jalapeno.
Author: Martha Stewart
No visit to the Gulf Coast would be complete without a po'boy. These humble sandwiches, filled with meat or fried seafood, have evolved from a workingman's lunch to signature local cuisine. Between trips,...
Author: Martha Stewart
Beurre blanc, the classic French butter sauce, is wonderful spooned over lobsters. This version gets a hint of sweetness from the addition of fresh orange juice.
Author: Martha Stewart
This tasty trio makes for a healthy and highly-satisfying dish.
Author: Martha Stewart
This is a popular salad at some restaurants, with the tuna usually served pink.
Author: Martha Stewart
This recipe comes courtesy of Pietro Del Re of Elio's restaurant in New York City.
Author: Martha Stewart
A one-skillet weeknight dinner with a Cajun accent. Who can resist this riff on jambalaya with spicy pork sausage, shrimp, and the Louisiana trinity of onion, bell pepper, and celery?
Author: Martha Stewart
A staple of South African cuisine, this fish picks up a world of flavor from a 48-hour soak in curried pickle brine. The recipe comes from Cape Town chef Reuben Riffel. Also try:Peri Peri Beef Salad
Author: Martha Stewart
This wonderfully delicious shrimp and avocado salad paired with a New Orleans-style remoulade sauce is courtesy of Emeril Lagasse.
Author: Martha Stewart
A warm brown-butter vinaigrette ties all the flavors in this hearty salad together.
Author: Martha Stewart
This recipe works well with any meaty fish.
Author: Martha Stewart
Author: Martha Stewart
This recipe is a brilliant way to work both greens and fish into your repertoire. The key player is gremolata, an uncooked green sauce; here made with arugula that gives it a mouthwatering peppery punch...
Author: Martha Stewart