Cod

Coconut milk and lots of zippy aromatics bring life to this creamy cod chowder. 

Pan-seared cod gets plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.

Olives and superfast pickled onions balance out creamy-crispy potatoes and roast cod.

This weeknight recipe comes together effortlessly in one skillet.

We opted to use cherry tomatoes for this poached cod recipe because we like their sweetness and how quickly they collapse into a sauce.

Yes. But you best know the three crucial fish categories.

No stinky kitchen. No splattering oil. No razor-thin edge between over- and under-cooked.

Haters begone. My cod and I are very happy, thank you very much.

Swordfish, with its meaty texture and strong (not in a bad way) flavor, can stand up to other robust seasonings like these.

Just about the most approachable at-home fish cooking method there is.

The garlic-curry crisp in this recipe is your new secret weapon.

Flavorful rice, fish, and hardboiled eggs come together for a knockout flavor combination.

Kedgeree often calls for smoked fish, but for a light weeknight meal, we prefer steaming fresh fish right on top of the rice.

The homemade stock makes all the difference in this flavorful, savory, perfectly smooth chowder.

This is one of those throw-together dinner recipes that relies on staples like canned beans and lemons; all you have to do is pick up the fish.

Today we're discussing the Three Cs: Cod, Clams, and Corn.

Who says clam sauce is only good for pasta? Not this buttery corn-studded dish.

Frying at home is a drag, unless you happen to be outdoors, holding a beer, and not worrying about spills or smelling up the house.

Slow roasting fish cooks it evenly—and makes it hard to go back to cooking it any other way.

Sometimes with cooking, the best thing you can do is leave a thing alone. In this case, let the cabbage leaves sit and get charred around the edges before you even think about tossing them in the pan.

You can keep the herbs, sauce, and noodles separate, or combine them all in a bowl like we did.

Andy Baraghani on the dish he fell in love with in Hanoi.

The small bits of cauliflower gives the chowder broth a nice clean thickness.

This gives us hope for the future of fashion.