Foie gras Popsicles? 81-layer croissants? A new wave of restaurants in the state’s maritime southeast brings more to the menu than lobster rolls and pizza.
The canned fish are having a moment in the food world. A tour of a canning factory in Porto gives an up-close view of a century-old business.
Thanks to Jamaican seasonal workers, the taste of Cape Cod now extends beyond the known lineup of Yankee favorites, to golden patties, jerk-rubbed meats and turmeric-rich curries.
One Democrat attempts to flip the script by speaking out against government red tape.
The Pacific Northwest’s lesser-known jewel, Bellingham, Wash., offers world-class scenery, sculpture and seafood within easy reach of Seattle.
With help from their governments, fishing boats are able to range farther, remain at sea longer and catch more fish.
A new study found that older adults who ate more fish were more likely to develop melanoma, but experts urged caution when interpreting the findings.
In San Francisco, the hallmark seafood stew can be — and often is — a tired menu item, but our critic finds that the right version still thrills.
The costs for fish and chips, a working-class staple in Britain for well over a century, have rocketed as the war in Ukraine has made the main ingredients scarcer. Of 10,000 shops, 3,000 may close.
The mayor has highlighted his plant-based diet. Now he says he is “imperfect” and tries to eat vegetables as much as possible.
From her New Orleans restaurant, Melissa Martin sees the environmental damage that could end the region’s rich culture of food and fishing.
Put it in pasta, stews or this thick, creamy coconut curry from Vietnam.
Traditional dishes often symbolize better luck for the future — and they promise a satisfying meal here and now.
For this week’s Eat Well Challenge, try some new foods that have been linked with improving your mood.
A Hawaiian specialty cooked the way a local has been making it for 25 years.
Preparing this retro appetizer at home, and doing it perfectly, gives you the wherewithal to eat a lot of a really good thing.
No matter what ingredients you use, this bold, briny stew from David Tanis sings alongside a radicchio-fennel salad and a grapefruit granita.
The chef Shion Uino displays a rare, untheatrical mastery of seafood at his new $420-a-head restaurant in TriBeCa.
Many of our most revered dishes were perfected by those in need, then co-opted by the affluent. Is that populism at play, or just the abuse of power?
What’s the secret? It’s using pulverized rice cakes as a binder, Melissa Clark writes.
How a controversial religion from Korea quietly built an empire of raw fish.
With exceptional fish and chips, the chef Ed Szymanski turned a pandemic pop-up into a postpandemic destination.
In 1961 he arrived in Seattle with no job, no skills and $80. Over the next 60 years, he built a seafood empire and transformed the industry.
They’re a seafood-shack favorite, but making them yourself can be an almost fine-dining experience.
Cooking for someone else can be the purest form of connection.
The spiny creatures have destroyed nearly all of California’s kelp forests, what marine biologists call “the lungs of the ocean.”
These roasted fillets in sizzling brown butter are zipped up with nori oil, capers and, of course, plenty of lemon.
Sophisticated, plant-based alternatives that mimic seafood are cropping up at restaurants and grocery stores around the world. And “cultivated” seafood, grown in labs from real cells, is on the horizon.
A flurry of litigation by advocacy groups seeks to combat what they say is a rise in deceptive marketing by food giants.
Sometimes, what’s most important becomes clear only with the passage of time.
Fanny Singer takes some liberties with her version of the classic dish, going so far as to include lettuce.
Porgies deserve more attention. Chefs love them and you will, too.
The action was part of a larger Customs crackdown. Officials said the operators withheld workers’ wages, kept their identity documents and subjected them to debt bondage — essentially enslaving them.
A diet high in omega-3s, the fats found in fish, and low in omega-6s, found in many vegetable oils, led to fewer headaches.
Preliminary data from a large, new national study suggests that over half of American adults with a food allergy developed it after age 18.
Pollen-food reactions, adult onset symptoms and cross reactivity are just some of the surprising ways our bodies respond to food.
An old-school French recipe for a classic American fish: fluke.
When restaurants closed to slow the spread of the coronavirus, the nationwide market for oysters cratered. That’s not the end of the story.
The pandemic has exacerbated a price spike in the iconic New England summer sandwich.
For a light, celebratory meal, David Tanis looks to wild fish, arugula, spring vegetables, and, for dessert, pistachios and strawberries.
The sandwich was an attempt to market McDonald’s to as many people as possible. Growing up Chinese-American, I felt as if it were made just for me.
Spring is turning into a comeback season at Crawfish & Noodles, a Houston restaurant famed for the Viet-Cajun style that has spread around the country.
An augmented reality app, Maggie Lee’s latest installation — and more.
A vibrant seafood stew, moqueca invigorates holiday menus and everyday meals alike.
A wide-reaching family’s interpretations of a Moroccan Jewish recipe reflects their history.
Daunting new paperwork could cause border delays that would ruin entire shipments — and their businesses.
Plaza Seafood is a hub of sounds, sustenance and a sense of community that are more in demand than ever during the pandemic.
The dish revels in improvisation, making it perfect for these tumultuous, unpredictable months.
Eating has been a perilous act for most of human history, but Western diners have lately become that much more obsessed with the idea that our meals might destroy us.
A fine dinner need not be complicated, nor relegated to the weekend, as David Tanis’s Mediterranean-inspired menu proves.