Fish

This recipe is Tyna Hoang's homage to Hanoi’s classic Chả Cá Lã Vọng, a dish of fried fish seasoned with turmeric, shrimp paste, and dill that’s served over vermicelli with lots of herbs and nước chấm, a fish sauce dressing. Her simplified version is married with the summer roll for a quick and refreshing nod to an otherwise perfect traditional recipe. In Vietnam, summer roll dishes are usually served deconstructed with platters of crisp greens, herbs, and accoutrements so guests can assemble their own rolls (post COVID-19, of course).

Don’t let fish intimidate you on the grill. Cutting it into wide planks makes it easy to flip.

Adding ginger and soy sauce to caramelized onions gives a bit of zingy punch and intrigue, creating a multidimensional meal that comes together in just one skillet. 

100% pantry-friendly and 100% delicious

A bowl of this is better than a virtual hot yoga class.

One bite of these deliciously crispy fish and potato cakes and you’ll never look at crab cakes quite the same way again.

Sardines are in their full glory in this umami-packed twist on Caesar.

Something truly magical happens when fennel, garlic, and anchovies get caramelized together.

This sweet-and-sour glaze is good on fish, chicken, ribs—you name it. 

Coconut milk and lots of zippy aromatics bring life to this creamy cod chowder. 

Pan-seared cod gets plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.

The coconut crisp brings texture and heat to this simple stewy dish. 

Olives and superfast pickled onions balance out creamy-crispy potatoes and roast cod.

Guess the cat's out of the bag.

The flavors of this fish are out of control—super spicy, super intense, super delicious.

Chances are you’re trimming off and discarding way too much of your broccoli stems. This is our hands-down favorite way to cook the whole plant. 

Not using a cold non-stick pan? Let us help you out.

Consider the wolf eel, and three other species to start loving now.

This weeknight recipe comes together effortlessly in one skillet.

We opted to use cherry tomatoes for this poached cod recipe because we like their sweetness and how quickly they collapse into a sauce.

A coconutty Malaysian rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal.

I overcame my fear of cooking whole fish by—you guessed it!—making this whole fish recipe. Wow!

You're tired of cooking salmon three times of a week, right?

...but can I microwave it?