Whether you’re roasting, grilling, frying, or packing fish into a cozy salt crust, cooking it whole is the simplest way to a dinner party centerpiece.

Our Cook In Residence, Amethyst Ganaway, makes the case for doubling down on the seafood, and keeping the rest simple.

As the fishing industry suffers from restaurant shutdowns, are home cooks the great squid saviors?

A crop of new producers are starting to give this very American fish a very European conserva treatment.

Remembering a time before Americans were so alienated from their food sources.

Josh Niland wants you to rethink the way you buy, butcher, age, and eat fish-spine, spleen, and all.

Spinoffs with linguine, cheese, and tomatoes abound, but the real spaghetti and clams can be found in only one Italian city.

Steam your sticky rice with a whole lot of whole crab.

Like Spam, this fried fish bathed in black bean sauce is hard to replicate and often eaten straight from the can.

The path to Mexico’s almost-ceviche is as simple as water, chile, and fresh fruit.

Fresh, sour, and straight from the ocean, this classic dish captures the essence of Filipino cooking.

With this Japanese technique for cooking vegetables and seafood, aluminum foil acts as both the cookware and the dishware.