NYT Cooking: Stained a striking black hue from a dose of squid ink, squid ink pasta has a subtle briny flavor that pairs extremely well with seafood. This recipe coats the noodles in a garlicky, fresh tomato sauce infused with canned clam juice, which reinforces the flavors of the shrimp and calamari. Although shrimp does look nice whole, here it’s coarsely chopped to help it fold into the pasta for bites that
Tuscan Tuna and Bean Salad
For the best, melt-in-your-mouth, fully-cooked albacore tuna, we sous vide it in a pouch with olive oil and aromatics. Even better than traditional oil-poached tuna, this will literally ruin the canned stuff for you. Sitka Seafood Market is a premium online seafood market, delivering wild and sustainable seafood to your door.
Gochujang Shrimp Pasta Recipe
NYT Cooking: Easy but exciting, this five-ingredient pasta dish is spiked with spicy gochujang, a Korean red chile paste that provides heat and complexity. Chopping the shrimp into bite-size pieces before cooking ensures that they will distribute more evenly in the finished dish, leaving you with perfect bite after perfect bite. Once that’s done, sear the chopped shrimp in olive oil, set them aside, then toss
NYT Cooking: It sounds so simple — roasted cabbage with a garlicky caper oil — but the resulting dish is anything but plain. Sharp from briny capers and unapologetically pungent from the garlic, with a bold kick of zesty lemon, the flavored oil serves as both a marinade for the cabbage and a finishing glaze. As the cabbage roasts, it turns savory and caramelized while the capers develop a crunch. Make this dis
Baked Fish and Chips Recipe
NYT Cooking: Baking fish and chips is not only easier and less messy than frying, but it also has the distinct advantage of allowing you to cook both fish and potatoes at the same time in your oven. The key to getting the crunchiest fries is to cut them thin (leave the skin on for extra flavor) and spread them out in one layer onto a preheated sheet pan to jump-start the crisping. (If you want to save a few mi
Roasted Salmon With Peas and Radishes Recipe
NYT Cooking: Salmon and sweet peas are the perfect pairing for a quick and satisfying supper. The salmon is roasted skin-side up, to protect the delicate flesh and keep the fish moist. Peppery radishes mellow during cooking, turning slightly sweet and juicy as they soften. Browned butter, mustard and capers coat the peas and radishes in a tangy sauce, and white miso provides depth. If there’s no miso to be fou
NYT Cooking: This dish, inspired by the BBQ pepper shrimp at the Lobster Pot (the busy seafood restaurant in Provincetown, Massachusetts, that the McNulty family began operating in 1979), is a rich, satisfying shrimp dinner that comes together quickly. Chef and owner Tim McNulty came up with the idea for the dish after trying New Orleans-style BBQ shrimp. He blends those spicy flavors with the richness of beur
Spiced Ginger Shrimp With Burst Tomatoes Recipe
NYT Cooking: This speedy, buttery, one-pan meal stars plump, spiced shrimp zipped up with grated fresh ginger, and sweetened with ripe Sungold tomatoes that burst in the skillet. You can use any aromatic spice mix you have on hand here, which makes it a highly convenient meal as well. Serve this over rice or with crusty bread for mopping up all those rich, jammy tomatoes.
Seared Shrimp With Chard, Chiles and Ginger Recipe
NYT Cooking: Spicy sautéed chard with chiles and ginger is full of flavor, easy and pleasing with pretty much any protein. Here, it moves to the center of the plate with plump, seared shrimp. Any kind of chard can be used for this dish, but rainbow or red will be prettier than white-stemmed Swiss chard. That’s because those stems go right into the pan along with the leaves. It’s not only less wasteful, but the
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