Fish

No stinky kitchen. No splattering oil. No razor-thin edge between over- and under-cooked.

Searing is overrated.

No grill, no deep-fryer, no problemo. Our summery tacos rely on our go-to fish-cooking method—slow-roast, baby—for all the flavor without the fuss.

For years we’ve encouraged you to marinate proteins before cooking. Well, we were sort of wrong (sorry!). Here’s how to get that picture-perfect sear and still pack in tons of flavor.

This red pesto tastes like a mash-up of your favorite spicy arrabbiata sauce and the anchovy-garlic dip bagna cauda. All of which is to say, it’s delicious.

Well-seasoned sushi rice is like rice in technicolor.

The tastiest rice is seasoned sushi rice.

For when you and hot dogs are on a break. You didn't break up, you're just seeing other people.

Don't skip the skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill.

There’s only a kiss of honey in the vinaigrette, but it’s an essential player. With all the briny flavors from fish and the capers, you need a touch of sweetness for balance.

If you can learn how to cook a whole fish, you'll have summer's most impressive dinner in your back pocket.

How do they get so plump and pink?

Alison Roman knows the best spring breaks are those spent putting together minimum effort, maximum reward dishes that blur the lines between lunch and dinner, lazy and ambitious.

Our best tip for cooking fish for a crowd? Slow-roast a single large fish fillet instead of making several small ones—it ensures that the fish is buttery and delicious.

Haters begone. My cod and I are very happy, thank you very much.

When I've got to cook for a crowd but don't have it in me to make something elaborate, I turn to this hands-off stunner of a swordfish steak recipe.

Swordfish, with its meaty texture and strong (not in a bad way) flavor, can stand up to other robust seasonings like these.

And it's perfect on roasted salmon (or vegetables, or fried eggs, or garlicky yogurt...)

Paprika gives smoky, spicy balance to bright citrus and herb flavors.

Keep your crunchy veg in an ice bath for hours and never frantically assemble a salad before dinner again.

Because the fish, which is flavored with garlic, chile, ginger, and turmeric, is sealed in a pouch before it's baked, it stays extra moist and flavorful with no risk of drying out.

It’s like your fish had a spa day and returned luxuriously silky and perfectly cooked and ready for you to eat.

You can use this foolproof steaming method to cook any sturdy fish—salmon, snapper, black cod, or arctic char would all be great.

Just about the most approachable at-home fish cooking method there is.