Fish

These easy weeknight recipes are perfect for those days that seem like they'll never end.

Spice rub one night, pasta or fish or salad the next. We're all about that versatility.

Pro tip: Make a pot of rice to soak up the extra dressing in this snapper recipe. It's too good to go to waste.

A kicky chile-lime dressing wakes up your weeknight salmon.

Cooking with tea adds subtle flavor to recipes both savory and sweet.

Lapsang, a black tea from China, may taste too strong and smoky when you sip it on its own, but it will mellow out as it marinates with the fish.

Chef Angela Dimayuga of Mission Chinese Food is making bitter herbs taste, well, really good.

Angela Dimayuga of Mission Chinese Food likes using whole dried ashwagandha root in this clay pot dinner.

Tofino may be heaven on earth. If heaven were a tiny surf town in British Columbia surrounded by ancient rainforests, pristine coastline, and pine-covered peaks. chef Nick Nutting of local favorite Wolf in the Fog invites us along for an afternoon of foraging, driftwood-fire cooking, and plenty of fried oysters down by the water.

Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.

The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing for spring veg.

Nduja is a spicy, spreadable, fully cooked sausage; you’ll find it at some Italian specialty stores.

This recipe is going to instruct you to remove the backbone of the fish from inside the cavity—no small task but well worth it.

For when you wanna look fancy but have zero time for that.

Crisp-skinned fish isn’t about high heat.

Think you don't like "fishy" fish? We're here to help.

By using a rich, mushroom-based broth, we simplified Atoboy chef Junghyun Park’s approach to creating huge flavor for steamed and poached fish.

Can’t find Japanese pickles? Shave some radishes, carrots, or cucumbers, then toss the slices with a pinch of sugar, a pinch of salt, and a few spoonfuls of rice vinegar. Let sit 5 minutes before using.

Charring then steaming the peppers ensures that the romesco will reach a saucy, juicy consistency.

Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.

While fried whitefish or smoked whitefish is most commonly eaten during Nowruz, the Persian New Year, Andy Baraghani goes a little rogue.

What draws people to hole up in shacks on a frozen lake in Wisconsin in subzero temperatures? One very elusive fish.

An incomplete primer on everything beyond rice and fish.

But, first, Hawaiian chef Rodelio Aglibot, the man behind Chicago’s FireFin Poke Shop, muses on his favorite dish.