Fish

Puntarelle are the inner hearts of cicoria catalogna, a kind of chicory — and one of the greatest treats of springtime in Rome. The hearts are trimmed out of the large heads and cut into thin shreds that curl up when immersed in ice water. Since puntarelle are not easy to find in this country, a mix of Belgian endive and celery serves as a wonderful substitute: Together, they have the same addictive bittersweet-crisp quality.

Certain things about the camping experience appeal to me. Not enough to actually go camping, but I am nonetheless intrigued by things like grilling whole fish. This week, Bon Appétit made that dream come true without the discomfort of a tent.

I have to confess that I had never cooked striped bass before—in fact, I don't think I had ever eaten it prior to this recipe.

It's hard to imagine anything tastier than this spicy Asian fish fry. Fried fish, meet addictive dipping sauce.