Fish

Roasting fish fillets that have been oiled and seasoned is a fail-safe, hands-off technique with big flavor payoff.

Whether it’s part of a Japanese breakfast or a classic bagel spread, smoked fish is never a bad idea.

Slow-cooked fish with grapefruit and... cabbage? It works, just trust us.

When dinner is this flavorful and satisfying, next-day lunch leftovers are a dream come true.

Salty-tart and just-sweet-enough ponzu sauce is a great back-pocket finisher for everything from salads to roasted vegetables, especially when you are tired of your everyday vinaigrette.

The food trends we need in our lives, from wine bars to humongous tortas.

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.

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

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

The chile butter is just that—mixing Calabrian chiles with butter—for this ridiculously easy appetizer.

This briny, bright sauce is just what you need to liven up almost any kind of fish.

A totally hands-off recipe that can be assembled ahead of time.

Everyone should have a good fishmonger, and now, finally, they do.

Plan your next trip to Hawaii around this poke lineup.

Do you know how to pan sear salmon perfectly? Totally, 100%, perfectly? Every time? Well, the time to learn is now.

This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.

And how does this affect your bagel life?

Inspired by the spreads at Hayden in L.A.

A super healthy way to start the day.

Seriously, you can make the sauce in the time it takes to boil pasta.

You gotta get the good stuff. The best canned tuna is always packed in olive oil, sometimes a little pricey, and 100% worth it.

Tonnato is a creamy Italian sauce that combines from-scratch mayo with preserved tuna, lemon juice, and anchovies, and is classically spooned over thinly sliced veal. This one is different. It gets creaminess from cashews instead of eggs, and, along with the dukkah spice mix, will gussy up any tray of roasted vegetables you make.

There MUST be a house cocktail.

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