Fish

When you find yourself with more garlic than you know what to do with, whip up this extra-garlicky Caesar dressing, slather it on a chicken, and roast it to perfection.

Chef Lucas Sin of Junzi taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy.

Cod and other whitefish shine brightest when nestled into a rich bed of aromatics and steamed to tender flakiness.

Whole30 recipes that you would never know are Whole30.

Saffron’s deep crimson threads add an intense sunset-orange hue and rich aroma to whatever it touches, but the downside is that it’s very expensive. This dish from recipe developer Yasmin Fahr uses a saffron technique taught to her mother by her mother and then passed on to her. By gently grinding the saffron threads, then mixing them with water, you can create a saffron liquid that makes a little bit of the expensive spice go a longer way (and it helps the threads dissolve better). If you don’t like fish skin, it’s easier to remove after you cook it.

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.