Fish

A great Caesar salad gets its swagger from crisp, cold greens, creamy dressing, and freshly made croutons.

A feel-good meal full of crunchy veg and even crunchier pita chips.

Grilling fish atop a bed of lemon slices is the key to not sticking.

Canned green curry paste does most of the work for a dish that tastes like you tried much harder than you did.

Like crispy salmon with lemon and Cambodian halibut salad.

Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.

Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.

Learn how to make salmon en papillote (parchment paper salmon) with spring vegetables and a bright lemon-dill vinaigrette for an elegant, fuss-free meal.

This brothy bowl will nourish you from the inside out.

Roasted radishes for the win.

Low effort, big flavor, and ready in under an hour.

This New England–style soup is deeply flavored, creamy but light, and never gloppy.

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Oozy cheese, crisp bread, creamy tuna. This is the tuna melt we make on repeat.

A feel-good dinner designed to cram a ton of veg in each serving.

A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.

Cooked beets, flaked salmon, and an array of crunchy vegetables crown a bed of spicy horseradish yogurt in this hearty salad.

The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.

We tasted nine brands of tinned and jarred anchovies, including Cento, Fishwife, and Ortiz, to determine our favorites.

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

These marinated Spanish anchovies will bring the tapas bar energy right into your kitchen.

Baked pasta with anchovy cream, citrusy bagna cauda, Caesar-roast chicken, and more.

Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.