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.
A Maori community center in New Zealand is distributing bags of donated fish heads to families in need. But it’s more than just charity; it’s a model for reducing food waste.
Buttery swordfish pairs with eggplant that’s been broiled, then simmered until it collapses in a velvety heap in this sophisticated weeknight dinner.
As we continue to eat mostly at home, these storied designers offer some late-summer culinary inspiration.
Sure, other states might have squid — but do they have this much of it?
At the pandemic-altered convention, the usually dull roll call became a travelogue of American diversity and comeback squid.
A lobster salad doesn’t have to be relegated to special occasions, David Tanis argues.
Long lines are still forming at Famous Fish Market, a Black-owned business that’s been in the same family for nearly 50 years.
A Brooklyn winemaker travels north to Bristol Bay each summer to net the red salmon that support his family. This year he’s faced with a tough ethical and economic choice.
Suppliers and restaurants are scrambling after an outbreak in Beijing triggered fears that salmon may have spread it. Officials later absolved the fish of blame, but consumers are avoiding it anyway.
Miso-infused rice and ginger-scallion vinaigrette round out this adaptable dinner, ready in 30 minutes.
Anchovy crostini, tuna-stuffed peppers, canned clam pasta: Eat them separately, or, do as David Tanis does, and make them a whole meal.
Sweet, salty, intensely citrusy and pleasingly tart, lemon goop amplifies any dish.
The Yakama Nation has been raising fish to release back into the Columbia River for more than a decade. Now, its hatchery is also producing caviar.
As she prepares to embark on a new chapter, Liz Lambert has rediscovered the joy of sharing food with her family.
As the famed Copper River salmon season begins, isolated fishing towns are bracing for an influx of workers and their first brush with the coronavirus.
In a rare bright spot for the fish trade, retail sales have set records, and consumers are trying species that even restaurants shy away from.
Fishmongers, butchers, neighbors and friends. The Rues des Martyrs village lives on.
Wondering how you can make the most of your freezer and your food? Melissa Clark can help.