Seafood

The squid only takes 3 minutes to sear for this simple salad.

The chile butter is just that—mixing Calabrian chiles with butter—for this ridiculously easy appetizer.

If what you really want is a delicious clam dip that comes together in less than 15 minutes, this recipe is for you.

This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.

Tonnato is a creamy Italian sauce that combines from-scratch mayo with preserved tuna, lemon juice, and anchovies, and is classically spooned over thinly sliced veal. This one is different. It gets creaminess from cashews instead of eggs, and, along with the dukkah spice mix, will gussy up any tray of roasted vegetables you make.

The secret's in the (store-bought) sauce.

For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies’ flavor, and serving them with a seedy loaf of bread and butter rounds the recipe.

You’re going to want to let this sandwich hang out for a bit before digging in so the bread can soak up those juices. Napkin not optional.

The tonnato sauce here is a mayo miracle you'll want on everything.

If you can't find sablefish, swap in lox, NBD.

This recipe puts a spin on prosciutto and melon by swapping in smoked salmon for the salty dry-cured ham.

Having a ton of people over? Here's your dinner plan.

This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid.

Aguachile, literally meaning chile water, is traditionally made with chiles, cilantro, onion, lime, and, yeah, water.

This simple tuna tartare is your entry point for eating raw fish.

A simple recipe that will make you wonder why you never made raw fish at home before.

You can use whatever semifirm white fish you like. Not a fan of snapper? Try sea bass or striped bass.

You can make this salad ahead of time—but wait until an hour before to add the lemon juice, which will prevent the shrimp from getting tough.

The almond purée that is added to the smoked trout will fool you into thinking there’s a boatload of dairy in this dip. It gives the dip an outrageously creamy consistency.

The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.