Fish

This savory soup is just what you need in the depths of winter.

Serve with trout roe, live your best life.

This recipe is a revelation, bringing bright herbaceous green goddess flavors to an otherwise one-note meal.

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

The higher you toss the salad with your chopsticks, the more luck you'll bring into the new year.

The deliciously spiced, light and citrusy ceviche recipe from Commander's Palace in New Orleans.

Sit back and let the sous vide do the work—this salmon will come out perfectly tender, never dry.

The halibut is brined briefly in salt water, which seasons it all the way through.

Cook it in a parchment paper packet and never look back.

It's awesome on fish—but we've thrown it on chicken, rice, crackers, straight from the spoon...

It's not that hard to master your favorite fish at home.

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.