Fish

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?

Never suffer through dry, chalky, stringy salmon again.

Make this hands-off recipe when you want to cook fish but it stresses you out. Not anymore!

These are impossibly fluffy on the inside and shatteringly crispy on the outside.

Make this crispy potato hash on a weekend you want to host brunch, but also sleep in.

Yes. But you best know the three crucial fish categories.