Fish

Delicious, melt-in-your-mouth chicken, pork shoulder, salmon, and more slow-roasted recipes that are worth the wait.

For this roasted salmon recipe, finely chopping the walnuts, preserved lemon, and golden raisins gets them into every mouthful.

Olive oil–packed tuna can get pricey; we also recommend using deboned canned sardines for this pasta recipe.

Greens keep things fresh and crunchy, and the ponzu sauce coats all of the leaves with citrusy flavor in this salmon recipe. If you can’t find Little Gems, use romaine hearts or any other sturdy lettuce you like.

The key to buying fish for this recipe is asking your fishmonger what she would eat raw. Red snapper or black bass are good subs for lean, mild fluke.

The green pear adds crunch and sweet-tart notes to this raw yellowtail preparation. A Granny Smith apple, Asian pear, or pineapple would do the same.

Make this recipe your thing. Serve this vibrantly hued cured salmon with an assortment of easily assembled herbs, pickles, seedy breads, and schmears.

The halibut is flaky and delicious, but we're here for the spicy butter

Turn this halibut recipe into a dinner bowl by serving the fish and veggies over any warm grains, like rice or barley. Check out step-by-step photos here.

This recipe is a showstopping and grown-up version of everyone’s favorite party snack—the 7-layer dip.

Forget oil. Poaching your fish in milk will up your flavor, texture, and creaminess.

Other tender herbs such as cilantro, dill, and/or tarragon can be used instead for this salsa verde recipe. Though the breadcrumbs don’t stay crisp, they give body and subtle crunch to the sauce.

Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.

Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.

Put this 3-ingredient sauce on fish, or literally any protein, because it's ridiculously delicious.

Even so-so tomatoes will become sweet and deliciously concentrated after this treatment. 

This is made with house-pickled herring at Oberlin, but smoked trout is equally delicious as an ­anchovy alt. If you can’t get kohlrabi, try this same scenario on romaine. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.

The sea dog (a fried fish sandwich) is not really a thing but should definitely be a thing because it’s that good. (If you’ve been to the Red Rooster on route 22 in Brewster, NY, you already know this is true.) The batter alone should become your go-to whenever you fry fish.

When two talented chefs bunk up with their pals in Maine, the weekend passes blissfully between lunchtime lamb gyros and late-night blondie sundaes.

Restaurant recipes for polenta budino, harissa swordfish, and a green gazpacho that readers couldn't wait to cook at home.

This homemade take on harissa is bold enough to use on pork chops or chicken thighs, too. You can also toss it with broccoli or carrots before roasting.

If topping a fried fish sandwich with lobster mayo sounds decadent…well, it is.

This bean salad is taken to new, luxurious levels with the addition of eggs, anchovies, and your favorite summer squash.

Anchovies, it's about to get real.