Fish and Seafood Recipes

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A house specialty that unites the subtle flavor of scallops with the sweetness of peaches and a...
Great taste, great color, and very, very good. Something magical happens when you blend red peppers...
This recipe took First Prize in the 2004 Old Farmer's Almanac Recipe Contest for apples.
If you were to have just one New England cookbook on your shelf, we’d suggestThe Book of New New...
Flecked with red and green, and topped with lemon slices, this makes an attractive main-dish salad...
Just a recipe I found and decided to add maple syrup to the sauce.
Cool, tangy cabbage slaw cozies up to crisp fish in these tasty tacos. They’re so easy and fun to...
Baked fish fillets drizzled with garlic-and-dill-flavored butter. Garnish with thin slices of lemon...
Bread stuffings for clams are usually dry and stodgy. The potato in these baked clams makes them...
Good with any type of catch. (Fresh or salt water).
An outstanding recipe for chowder that’s quick to make and very easy because it’s all made in the...
Like Lena’s other fish recipes, this one is designed to be attractive and aromatic, as well as ...
Every bit as good as Roman Scampi but easier to make. (You don’t need to watch it so carefully.)
Once the oysters are shucked and cleaned, this is an easy recipe – and a deliciously elegant one....
Our testers called this dish “easy and elegant – great dinner party fare.”
“When I cooked at the inn, this was my specialty. My family likes a wet stuffing, so that’s how I...
Bertha uses the tomalley, or liver; of the lobster (what people call “the green stuff”) to help...
Catfish recipe with a smooth-lite taste.
“When bluefish is available, the kitchen at The Governor's Inn virtually hums with new ideas for...
Maine’s governor, like most of us, is concerned about cholesterol, so Phyllis serves a good bit of...
As a general rule, allow about one pound of shrimp for every four guests at your buffet. Mound the...
There are many ways to make this patriarch of fish stews. Serve all ingredients in large howls or...
Great on the grill, too! This recipe is courtesy of The Old Farmer's Almanac Comfort Food cookbook...
In France, this is served with sliced black truffles, but truffle oil is a good substitute.
A mixture of tomatoes, garlic, and water, acqua pazza (“crazy water”) is Italy’s answer to court-...
Alex usually slices salmon into fillets rather than crosswise into steaks. Be sure to save any...
Scrod is a young codfish weighing about 2 pounds.
Parboiling the vegetables first is the secret step in this popular entree.
This is best made several hours ahead of serving time, for this allows it to “season.” The next day...
“This is a rather simple but very tasty appetizer which I like to serve at cocktail time in a fancy...
Serve with crackers, on sliced cucumbers, or as stuffing for cherry tomatoes. –The Ram in the...
A luxurious dish for a fancy gathering. –The Four Chimney’s Inn, Nanatucket, Massachusetts
To eliminate one step and a few minutes of preparation time, buy precooked shrimp at a seafood...
You will savor every mouthful of this elaborate dish. Make it for an anniversary celebration or...
It takes some time (and an assortment of pots and pans) to make this, but your efforts will not be...
A welcome variation on this spring classic. The additional garnish of lump crabmeat adds an...

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