Here's a dead simple recipe for sesame noodles featuring one of our favorite products, Atlantic Sea Farms' seaweed salad, which is so good you may want to increase the amount in this dish.

Your future self will thank you for making this double batch of lobster mac. Your crew can devour one tray now, while one tray gets tucked into the freezer for a far-off night when you don’t have the bandwidth to cook but need something decadent and delicious to eat.

This is a forgiving and flexible dish – you can use any type of vinaigrette that suits your mood – use sesame oil instead of olive oil and rice vinegar instead of cider; add different minced herbs to the mix – the squid does well with just about any flavor profile.

Along the Gulf and Lower Atlantic coasts, few fish inspire as much loyalty and love as red drum. This recipe gives it a traditional Spanish treatment by cooking it en...

This recipe is from our head fishmonger Max Harvey, a chef in a past life who worked for years with legendary Boston Chef Jasper White. Monkfish usually swims into markets...

  Here’s a quick and tasty dish from our lead fishmonger and favorite test kitchen chef, Max Harvey, that comes together with everyday ingredients and lets the squid shine. We...

This recipe from friend of Wulf’s, Jeff Freedman, is as simple and straightforward as a chowder can get. If you like your chowder a little thicker, use less water and...

Kedgeree is one of Great Britian’s most familiar comfort food dishes, but not too well-known outside of the U.K. That said, if you’ve enjoyed a rice bowl with Indian-ish flavors,...

By Laura Jarvis of Laura’s Boston Kitchen A scallop dish hitting all the notes you want right now - from brown butter and sage to the pop of pomegranate seeds....