Pescatarian
Quick Vegetable Massaman Curry
This vegetable Massaman curry gives you the best of both worlds: a full-flavored and ultra-comforting curry that’s also unfussy enough to whip up on any weeknight.
ByLeela Punyaratabandhu
Easy, Cheesy Tuna Melt
The best tuna melt is properly cheesy and made with a tuna salad that’s good enough to shine on its own.
ByGenevieve Yam
Jarred Peppers and Olives Are My Weeknight Dinner Dream Team
Tossed with pasta or cooked into shrimp and rice, the sweet and briny pair make a killer sauce.
ByKendra Vaculin
A Pescatarian Comfort Food Meal Plan for 2022
We’re resolving to do away with empty resolutions and to get back to cooking and eating what we love.
ByMatthew Zuras
The Official Meal Plan of COOK90 2020
This year's month-long cooking challenge is heavy on vegetables, big on grains, and features weekend recipes from some of the best food writers in the world.
ByDavid Tamarkin
Weekly Meal Plan: July 15-19
Foolproof Grilled Fish, Caesar Chicken Sandwiches, and Greek-Style Beans
ByDebbie Koenig
Baked Flaxseed Crab Cakes
You don’t have to book a reservation at your favorite seafood house to dig into flaky crab cakes—just make these simple ones in your broiler at home! Crab is an overlooked superfood, low in calories and high in complete protein, vitamin B12, and zinc, all key building blocks of your body and brain. Flaxseeds and hemp seeds bring in fiber and protein, so you stay full longer. If you spy reddish microgreens or fresh nasturtiums at your local farmers’ market, they will make lovely garnishes for this gourmet meal and add a spicy note.
ByDrew Ramsey, M.D.
Cocoa Syrup
Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.
ByClaire Saffitz
Papadzules
In this classic dish, native to the Yucatàn peninsula, warm corn tortillas are dunked into a pumpkin seed salsa, rolled up with crumbled hard-boiled eggs, and topped with a duo of sauces: more pumpkin seed and tomato salsa to boot.
ByDiana Kennedy
Peaches and Crema Paleta Pops
The classic combination of peaches and cream takes a trip south of the border in these cinnamon-spiked ice pops.
ByFany Gerson
Maple-Roasted Tomato Toast with Goat Cheese and Mint
烘焙和枫糖浆提高樱桃番茄their natural sweetness, making them an ideal partner for rich, tangy goat cheese.
ByRebekah Peppler
Foil Pack Potatoes With Rosemary and Garlic
These potatoes steam away in the coals while you grill the rest of your meal. If you're not eating them right away, keep them in their foil pouches and rewarm them on the grill or in a 350°F oven before serving.
ByIan Knauer
Grilled Maple-Butter Apricots with Vanilla Ice Cream
Step aside pancakes; butter and maple syrup is a combination worthy of the ripest grilled summer fruits. Can't find apricots? Try this recipe with peaches or plums for a fantastic ice cream topping.
ByIan Knauer
Strawberry and Cranberry Popsicles
ByDonna Hay
Chilled Avocado and Yogurt Soup with Tomato Salsa
All the flavors of guacamole meet up in this creamy soup, with yogurt adding body and refreshment. Serve with pita or tortilla chips. For lunch, add a salad of frisée, jicama, and oranges. For dinner, serve in small portions and follow with grilled ribs, grilled salmon, or just about anything grilled.
ByJanet Fletcher
Classic Coleslaw
Every backyard barbecue needs some coleslaw—this one is as classic and crowd-pleasing as it gets.
Red Curry of Lobster and Pineapple
This curry is doubly rich from the coconut milk and the deep red curry, but the pineapple keeps it from being too heavy and gives a beautiful freshness to the dish. I like to cook the lobster in the shell because it makes for a more flavorful sauce, and I like to serve it that way too. You can be as refined as you like or, like me, pick up the shell and make an animal of yourself. If lobster is going to blow the budget, you can still have a delicious curry by substituting shrimp or monkfish.
ByCurtis Stone
Truffled Mac 'N' Cheese
SUPERFOODS: Artichokes, Broccoli, Mushrooms, Olive Oil, Parmesan, Whole-Grain Pasta Boxed mixes may be slightly faster to prep, but they can't compete in taste and fat fighting. This recipe packs a trio of creamy cheeses, fat-whittling fiber, and hunger-beating protein into every bite.
ByLucy Danziger
Frozen Lemon Pie Pops
Move over, ice pops: There's a new dessert making waves this summer. A blend of just four ingredients, these frozen pops are irresistibly creamy, with a sweet and tangy taste. Opt for our lemony take on this kid-friendly dessert, or substitute in Key limes, grapefruit, or orange for your own citrus twist.
ByGina Marie Miraglia Eriquez
Clams Grilled in a Foil Pouch
Throw a pouch filled with clams on the grill when the fire's hot, and enjoy them while you cook the rest of the meal. Timing can vary a bit, depending on the size and stubbornness of the clams and the heat of the fire. You can tell if the shells have opened by feeling the top of the package with tongs or a spatula. If you open the package and see that some clams have not opened, reseal and return to the fire for a few minutes. If there are a few duds that refuse to open after 15 minutes or so, discard them.
BySusan Spungen