Fish & Seafood

Friends of the sea! I wish we all cooked a lot more fish.

I like my cocktail sauce on the spicy, lemony side, but it’s up to you how lemony or spicy your personal cocktail sauce is.

A really great pre-dinner, cocktail hour, or maybe we’re-having-snacks-for- dinner meal.

It’s an extremely impressive-looking situation, and is designed to be lingered over.

Apart from a good pair of tongs, all you’ll need is confidence and a very hot grill.

Meaty and juicy, with little to no fishy flavor, it looks and kind of tastes like the best chicken breast you’ve ever had (really!).

I love this eaten straight from the pot, like a shellfish free-for-all, but if you prefer individual bowls, that’s cool, too.

I love the idea of serving this with a giant bowl of warm rice and salmon roe.

This is a simple fish dish cooked simply. Salt, pepper, and lemon—excellent fish needs nothing more.

Cook, shaking the skillet occasionally, until the beans have soaked up all that scallop-y business and are looking impossibly tasty.

Served over springy noodles with its brothy cooking liquid ladled over, scattered with an absurd amount of mixed herbs.

No sticking, no tearing—just golden brown crust, almost like steak (almost). So why not treat it like one?

My dad dabbles in cooking (mainly taco nights and grilling in the summer), but Ina Garten he is not.

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