Fish

We modified Contramar’s whole-fish method with individual fillets, which are easier to handle—but the flavor is the same!

If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.

Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.

This open-faced sandwich provides a twist on your usual lunch by using smoked trout. Adding fresh lemon juice helps balance out all the heavier flavors. This recipe is part of our lunch for a week series; ‎check out the rest for the remaining days here.

A breakfast bowl worth making every morning, because the Japanese always seem to do it better.

The dressing also makes a great dip for crudités.

Chef Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.

This 24-hour method will transform uncooked salmon into a side of firm, silky fish. Buy the best you can afford.

Ask your fishmonger to fillet the fish for you, remove the skin and pin bones, then hack up the bones. That’s why they’ve got the waterproof apron and stainless steel equipment back there, right? The size of the individual whole fishes doesn’t matter—just make sure you have about 7 pounds total.

6 easy steps to making Hawaii in a bowl. Yep: It's tuna poké.

The real key here is to use the best-quality tuna you can find. When in doubt, ask your fishmonger if he would eat it raw. If the answer is no, neither should you.

If you don’t want to invest in a sizzle platter, you can also make this recipe using a rimmed baking sheet.

You can make the dough, you can buy the dough, or you can simply assemble these same toppings on slices of toasted country-style bread.

"Curry" rhymes with "hurry" for a reason. A few shortcut ingredients yield a gently spiced, deep-flavored sauce that’s ready in under an hour.

Crispy skin on a fish fillet is a beautiful, beautiful thing.

Casserole so beautiful, you can finally Instagram it without shame.

Hot tip: Super-fresh eggs are going to be harder to peel than the ones you’ll find at the grocery store.

Pick artichokes with tightly packed, squeaky-firm green leaves and a fresh-looking cut on the stem end.

Not to mention it tastes infinitely better than the stuff you'll find at a shopping mall food court.

This preparation is easily scaled up for a bigger piece of fish (and larger family), so double it if you wish.

If you can’t find yuzu kosho, combine 1½ tsp. lemon juice, ½ tsp. orange juice, and a pinch each of finely chopped serrano and kosher salt.

The crisp-skinned salmon is warmed up with spices and the sweetness of carrots. Then it's cooled down with one of the most refreshing combinations of all time: cucumbers and yogurt.

The not-so-secret formula behind Sweetgreen and other DIY salad spots? And the key to making this smoked salmon recipe? It's called mise en place. Prep the components in advance, then put it all together later.

Try this drizzled over roasted potatoes or as a sub for mayo in chicken salad.