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Story
Bark If You Like It
What to cook for the dog that eats everything.
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Story
Neo-classic Holiday Dinner
Create your own tradition with our thoroughly modern menu.
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Story
Return of the Oysters
Oyster aquaculture may help save the Chesapeake Bay ecosystem.
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Story
Outta the Back of a Truck
Some of the best food in Salinas, California, is found on the street. Why would the city take it away?
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Story
Sweet, Sour, Salty, What?
Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it.
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Recipe
New England Clam Chowder
Creamy, briny, and smoky— it’s chowdah-licious!
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Recipe
Anchovy-Marinated Olives
Keep these around with some vodka for an instant tail hour.
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Recipe
Mixed-Olive Tapenade
This condiment from Provence is a rich, briny paste of olives, capers, anchovies, and garlic.
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Recipe
Pistachio-Caper Vinaigrette
This nutty, tangy, briny vinaigrette completes a hearty salad.
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Ingredient
Rock Shrimp
rock shrimp
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Ingredient
Oyster
oyster
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Ingredient
Dungeness Crab
dungeness crab
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Ingredient
Clam
clam
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Ingredient
Tobiko
tobiko
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Blog
Gilding a Gold Rush Classic
Try the hangtown fry at Serpentine.
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