New York Magazine

There is no richer, fattier, tastier fish than wild salmon from out West, the Alaskan king, a.k.a. Chinook, in particular.

Follow this clever recipe and you’ll have captured the essence of spring in a bag.

Cayenne adds a bit of heat, while cranberries, honey, and cinnamon sweeten up the familiar bivalve.

Grilling is no longer just about ribs and chicken; you can rig an entire clam bake on that Weber.

Just mention this bony, overgrown herring, and any shad fanatic within 100 yards will begin dancing about; an even greater delicacy is its roe.

Skewered little fish with fresh herbs hit the grill.

Txakolina is a great cooking and drinking wine—it has a high level of acidity and works beautifully with food, especially shellfish like cockles.

Try a reborn classic like surf-and-turf satay with sirloin and these sweet kebabs of shrimp.

Serve this as an antipasti for an Italian-flavored feast resounding with freshness and simplicity.

An ideal dish for the weekend, when the chef loves working in the kitchen at home and asking people to join in and help.

You can find all the exotic ingredients you need Kalustyan's spice shop.

Tapas are typically Spanish, but as these Asian bites demonstrate, they don't have to be.

The addition of cucumber brightens this classically rich cold potato soup.

These silver-bellied members of the herring family are terrific grilled or home-cured and tossed into a perky salad.

Who better to turn Thanksgiving inside out than the culinary mad scientist Dufresne? Classic oyster stuffing became paper-thin crudo with savory topping.

Dufresne turned the Yuletide meal on its head from the start. Eggnog is a favorite holiday aperitif; here, he turns it into ice cream, then adds briny caviar for a salty contrast.

The casual cocktail party is back and with hors d'oeuvre like this herby crab salad on an endive leaf it's a low-key, high-flavor affair.

What could be a more satisfying beach meal than codfish fried in Pilsner beer batter.

Plump and firm-fleshed, fluke, or summer flounder, good enough to eat as sashimi, or quickly grilled on one side and then splashed about in a vinaigrette.

Bianchetti, the little larval offspring (or neonata ) of the pesce azzurro category (anchovies, sardines, mackerel, and the like), fried up street-food style into fritters.

Japan's beloved, sardine-like fish, pacific saury, makes an appearance in a puttanesca-like pasta.

Two 1 1⁄2-pound lobsters also go into this delicious Asian-inspired shellfish stew.

Serve home-cured salmon with thin slices of whole-grain bread and a strong mustard sauce made with fresh dill.

Squids, at their sweetest and tenderest best during winter, are paired with radishes and parsley in this salad.

A sauce with tarragon, oregano, parsley, and fennel tops makes a light accompaniment to delicate calamari