Seafood

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How to Talk About Oysters Like You Know What You're Talking About

There are five types of oysters in the U.S., and here's everything you need to know about them.

I Just Learned That Raw Oysters Are Still Alive When You Eat Them

But it's a good thing.

Pan-Roasted Lobster with Chive Beurre Blanc

We serve this on Boxing Day, and though it seems like a complicated recipe, once you get the hang of butchering the lobsters the rest is easy. Be sure to serve the lobsters on a warmed large platter so the beurre blanc stays hot. I love to line the platter with hot cooked linguine before topping it with the roasted lobsters and lemony sauce. While you could certainly opt for crusty bread or hot jasmine rice alongside, the pasta soaks up some of the sauce and makes for a decadent second course once all the lobsters have been eaten.

Tomato-Braised Baccalà with Olives and Polenta

Simmering soaked salt cod in a tomato sauce filled with peppers, onions, and olives infuses the fish with flavor and leaves it flaky and tender. Sweet and creamy polenta, enriched with lightly tangy mascarpone, sops up the sauce and balances the brightly flavored fish.

We Should All Eat More Seafood to Achieve Sustainability

Seafood is good for your body, wallet, and if that's not enough for you, the Earth.

What Are Recipes Talking About When They Call for 'Whitefish?'

Here’s how to decode a vague recipe.

Fish and Chips

With a light and airy batter studded with sesame seeds and a vibrant, herbal dipping sauce, Chef Ludo Lefebvre’s take on fish and chips is fresh-tasting and crispy. Any firm white fish will work well here, black cod is Lefebvre’s preference since it’s oil-rich and has a lovely mild flavor.

Littleneck Clams In the Style of Escargot

Easy-to-find little neck clams stand in for snails in this riff on the French classic. The quick wine-brightened garlic butter melts into the clam liquor to create an irresistible broth; have plenty of bread onhand for non-stop sopping.