Seafood (Page 12)

Hey! What Are These Oysters Doing in My Stuffing?
Nut

Hey! What Are These Oysters Doing in My Stuffing?

Shhhh! Everyone will be wanting one!

by:  Caroline Lange
November 25, 2015
My Thanksgiving Includes Pimento Cheese and Marinated Shrimp
Thanksgiving

My Thanksgiving Includes Pimento Cheese and Marinated Shrimp

It's not what the Pilgrims and Native Americans ate, but it's what we do at my house. And you're invited...

by:  Catherine Lamb
November 18, 2015
This Year, Spare a Turkey and Stuff a Fish Instead
Holiday

This Year, Spare a Turkey and Stuff a Fish Instead

A Thanksgiving centerpiece that will give the turkey a run for its money.

by:  Alexis Anthony
November 18, 2015
Here's the Best Thing Our Office and Operations Manager Made This Weekend
Food52 Life

Here's the Best Thing Our Office and Operations Manager Made This ...

We get asked all the time: What do you cook at home? Here's some inspiration from the Food52 team.

by:  Food52
November 16, 2015
Why You Should Always Ask for Fish Heads
Soup

Why You Should Always Ask for Fish Heads

Savor the power/ of skeletons boiled to soup/ creepy yet tasty

by:  The Haiku Guys
November 10, 2015
Weekend Prep Makes a Winning Lunch for Amanda's Kids
Amanda's Kids' Lunch

Weekend Prep Makes a Winning Lunch for Amanda's Kids

Ready your arsenal on Sunday, and make spiffy, easy composed salads all week long.

by:  Amanda Hesser
November  5, 2015
5 Ways to Cook with Bones (Besides Broth)
Meat

5 Ways to Cook with Bones (Besides Broth)

No bones about it—bones have serious flavor.

by:  Jenny McGruther
October 28, 2015
Squid Ink's Spooky in All the Right Ways
Squid

Squid Ink's Spooky in All the Right Ways

The briny, earthy flavor's not just for Halloween.

by:  Riddley Gemperlein-Schirm
October 27, 2015
Why the Best Sushi isn't Fresh (and 5 Other Tips from One of New York's Best Sushi Chefs)
New York City

Why the Best Sushi isn't Fresh (and 5 Other Tips from One of New York...

Daisuke Nakazawa of the documentary Jiro Dreams of Sushi and Sushi Nakazawa shares his rice tips and...

by:  Leslie Stephens
October 22, 2015
In the Kitchen with Ottolenghi and NOPI Head Chef Ramael Scully
Fish

In the Kitchen with Ottolenghi and NOPI Head Chef Ramael Scully

Ottolenghi's new book NOPI is out today! We went into his home kitchen to make one of his favorite...

by:  The Curious Pear
October 20, 2015
The Unsung Ingredients of the Sea
Japanese

The Unsung Ingredients of the Sea

How to cook with the wild, wonderful (underwater) world of sea vegetables.

by:  Sodium Girl
October 13, 2015
6 Dinners to Make with Canned Tuna
Tuna

6 Dinners to Make with Canned Tuna

Look behind the cans of tomatoes in your pantry —you know you have tuna. Now turn it into six dinners...

by:  Kristy Mucci
October 12, 2015
When Your Clams Need a Cornmeal Bath
How-To & Diy

When Your Clams Need a Cornmeal Bath

Confident seafood cooks in Maine have a lot to say about clams and cornmeal.

by:  cheese1227
September 29, 2015
A Tale of Two Gravlax
Food History

A Tale of Two Gravlax

My introduction to cooking like a Scandinavian, thanks to chef Magnus Nilsson and scholar Darra Goldstein...

by:  Samantha Weiss Hills
September 23, 2015

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