Seafood

Crispy chickpeas and gorgeous red endive just made your lunchtime tuna salad a lot more exciting.

Tyna Hoang’s gỏi tôm bắp cải is a colorful salad of cabbage, crunchy vegetables, poached shrimp, and tangy nước chấm.

Chaat masala adds salty-tangy flavor to this pan-fried fish, and balances the sweet and herby tamarind sauce and cilantro chutney.

Shrimp tossed in garlic mayonnaise and griddled on thick bread—as good as a late-night snack, as a handheld appetizer, or a quick weeknight dinner. 

Herbaceous, aromatic, fresh, and—maybe most importantly—simple, this Trini-inspired recipe from Brigid Washington is just the cure for those January blues.

The award for best supporting actor goes to this bright, tart root vegetable salad. Slice the daikon and carrots as thinly as possible so there’s tons of surface area to absorb the coconut garlic glaze. 

Tinned sardines add briney flavor (and protein!)—leave them whole or break them up and fold them into the soup.

To make this dish vegetarian, skip the shrimp and use cubed pumpkin or squash instead.

This classic tuna salad has all the essentials for turning canned tuna into something truly compelling. 

Pretend you’re on the coast—and not your house in the dead of winter—with this bright and spicy aguachile.

This ode to Gullah Geechee cuisine marries crabmeat with corn kernels for a crispy party starter.

Wrapping a whole snapper in banana leaves keeps the fish super moist—and turns the dish into a total showstopper.

This sour-salty soup was made for using up sweet, late-season tomatoes.

In Korean, ssam literally means “wrapped”—set the fish in the center of the table and pull the meat off the bones, using chopsticks to fill lettuce wraps along with radish salad, ssamjang, kimchi, and rice. Roasting a whole fish—skin, bones, and all—is surprisingly easy, and the flesh stays moist and flavorful even if you overcook it a touch. 

Tangy cream cheese and sour cream play up the shrimp’s natural sweetness in this summer appetizer.

Adding ginger and soy sauce to caramelized onions gives a bit of zingy punch and intrigue, creating a multidimensional meal that comes together in just one skillet. 

Sardines are in their full glory in this umami-packed twist on Caesar.

Something truly magical happens when fennel, garlic, and anchovies get caramelized together.

A creamy, eye rollingly rich pasta sauce that tastes deeply lobstery, but even more deeply of love.

Every batch of clams will bring a different level of saltiness to this update on linguine with clams, so be sure to taste the broth and add water as needed in case it's too salty.