By Megan Myers, March 18, 2015
When it comes to fish, I used to get stuck in a rut. I’d reach for the few varieties I was familiar with and knew how to prepare. But there are literally other fish in the sea! Ready to give a new fish a chance? Check out these tasty ways to prepare some less common seafood.
By Elizabeth Leader Smith, March 5, 2015
By Alice K. Thompson, February 12, 2015
I’ve always loved the taste and versatility of fish, and of course it can be a great source of lean protein. Here are some of my favorite, off-the-beaten path ways to prepare fish, all of which are simple enough for weeknights.
By Elizabeth Leader Smith, February 3, 2015
With their luxurious texture, clean taste and plentiful toppings, there’s a lot to love about oysters.
By Elizabeth Leader Smith, November 30, 2014
Elegant. Refreshing. Big time-savers. If you don’t count oysters on the half shells as one of your go-tos for holiday gatherings, you should.
By Elizabeth Leader Smith, November 20, 2014
Poached, grilled, sautéed or broiled, we love shrimp in just about any dish, any time of year. But somehow serving shrimp during the winter holidays seems extra special — thankfully without extra work or worries when you buy it at Whole Foods Market.
By Abe Louise Young, August 8, 2014
Learn to save on meat and seafood with food blogger and author Jenny Rosenstrach.
By Paige Brady, July 14, 2014
“What about mercury in fish?” That’s a frequent question at our seafood counters that we’ll try to tackle here.
By Megan Myers, July 2, 2014
Ready to expand your fish repertoire? Meaty and rich, swordfish is like no other fish you’ve had before.
By Megan Myers, June 17, 2014
The infatuation with food on sticks starts when we’re young, with hot dogs and marshmallows speared and roasted over a campfire. We might move on to other things, like corndogs or tornado potatoes, but the heart of food on sticks lies with the fire, and that’s why, every summer, our minds and bellies turn to the kabob.