Fish

We love making this take on a niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

This technique will work on any fish—red snapper, salmon, and branzino, and mackerel included.

Weeknight chowder? Use clam juice. Weekend? It’s worth making fish stock from scratch.

You’ve probably never seen smoked swordfish before, but you probably weren’t looking. Find it at Mexican, Spanish, or other specialty grocers, or at a well-stocked fish market.

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.

Like a fish shepherd’s pie; the zucchini helps thicken the filling, but disappears in the sauce.

Join Bon Appétit in a plank challenge… a cedar plank challenge, that is.

Cooking in packets makes for a wonderful moment of revelation: you open the foil (or parchment) wrapper and get a warm puff of fragrant steam to go with your tender fish. Snapper’s just one way to go in this recipe: any flaky white fish will work well. Just add more cooking time for a thicker slice of fish.

We're a big fan of keeping some frozen mahi mahi on hand in case you don’t have time to run to the fish market. Feel free to substitute swordfish, ono, bluefish, or salmon.

Feel free to substitute chard and radicchio for the endive.

Who knew so much bright, lively, acidic flavor could come from such a small surface area?

Everything good about a lox and bagel sandwich (minus the bagel).

Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta.

Use one 2-pound mackerel if you can’t find smaller ones, or substitute arctic char or trout.

Salt baking fish is an easy way to guarantee juicy, flavorful results every time. All you need is to learn these simple tricks.

Look for celery root that is firm—not spongy—at the bottom end.

It can be hard to gauge what’s happening under all that salt, but these times are accurate. If your fish is on the smaller side, take it out on the lower end of the range.

This method works well with other fish. Substitute salmon or fresh trout for the char if you like.

Broiled salmon steaks are super fast, ultra-healthy, and often on our dinner tables. Here’s how to get ’em right—and keep them interesting.

There are more varieties of fish in Hawaiian waters than there are ways to mispronounce "poke." Here's our guide to what they are and how to cook 'em.

Ask for a thick center-cut piece of halibut, which makes for the nicest presentation.