Shellfish

Salt, pepper, garlic, acid, and a bit of heat are all you need to punch up this easy shrimp skewer recipe.

The dry rub on these scallops can go on pretty much everything. (And you'll want it on pretty much everything).

Because nothing says "Thanks for raising me" like a whole roast chicken.

Tofino may be heaven on earth. If heaven were a tiny surf town in British Columbia surrounded by ancient rainforests, pristine coastline, and pine-covered peaks. chef Nick Nutting of local favorite Wolf in the Fog invites us along for an afternoon of foraging, driftwood-fire cooking, and plenty of fried oysters down by the water.

This is it! The moment you make the best damn stir-fry of your life at home.

If you have a wok, gold star goes to you! Use it!

Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.

To serve this dish as a main course for eight, double the recipe over two pots and throw some warm baguettes on the table.

Yeah, escargot is on the list.

The shrimp is even better when it’s grilled.

For all the shellfish naysayers out there—these are for you.

Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.

Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.

It's Gordon Ramsay versus a totally random guy named Shane. Good luck, Shane.

These are the recipes our food director makes at home: That means they're foolproof.

No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!

Double the batch of spicy radish pickles from this raw shrimp recipe and use to top sticky ribs, grilled chicken, and fried rice.

This recipe is also good with clams, shrimp, or any other quick-cooking seafood you’re in the mood for.

Clams vary in brininess and the amount of liquid they’ll release during cooking, so you’ll need to adjust the salt and add pasta water accordingly. To prevent the sauce from getting too salty, we recommend a measured amount of salt for the pasta water. If possible, look for an artisanal dried pasta for this recipe—the rougher surface texture will catch the slippery sauce better.

To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and claws, and split the others for serving.

Quaker brand grits work really well in this recipe, and they are distributed very widely. If you can’t find them, use any other white, medium-grind, long-cooking grits.

For a hearty vegetarian version of this pasta recipe, use squash, mushrooms, or eggplants in place of shrimp.

A flavorful tomato sauce that’s a cinch to make and rock shrimp that come already peeled mean a weeknight dinner recipe has never been so easy—or delicious.

Quick-cooking shrimp get a flavor boost from cilantro, beer, and lots of fresh lime.