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These buttery, breadcrumb-stuffed clams taste like summer vacation.
3.7
(3.67)
Easy
Sardines are in their full glory in this umami-packed twist on Caesar.
4.0
(4)
Something truly magical happens when fennel, garlic, and anchovies get caramelized together.
4.7
(4.71)
Quick
The name says it all. Shrimp with a garlicky, pungent, buttery sauce.
5.0
(5)
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It’s that time to make the most of your kitchen’s most versatile MVP.
Pancetta, garlic, and jammy slow-cooked tomatoes bring big, concentrated flavor to these brothy clams.
5.0
(4.75)
This sweet-and-sour glaze is good on fish, chicken, ribs—you name it.
4.4
(4.4)
Coconut milk and lots of zippy aromatics bring life to this creamy cod chowder.
5.0
(4.82)
Quick
Pan-seared cod gets plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.
4.4
(4.43)
The coconut crisp brings texture and heat to this simple stewy dish.
5.0
(4.8)
Olives and superfast pickled onions balance out creamy-crispy potatoes and roast cod.
4.3
(4.29)
A punchy fish sauce vinaigrette works as a marinade and as a dressing for glass noodles and handfuls of basil and cucumber.
5.0
(4.89)
A creamy, eye rollingly rich pasta sauce that tastes deeply lobstery, but even more deeply of love.
4.6
(4.61)
Guess the cat's out of the bag.
Sarah Jampel
The flavors of this fish are out of control—super spicy, super intense, super delicious.
4.0
(4)
Every batch of clams will bring a different level of saltiness to this update on linguine with clams, so be sure to taste the broth and add water as needed in case it's too salty.
4.7
(4.73)
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.
4.6
(4.63)
This rich, warming stew, punctuated by succulent shrimp, juicy hunks of beef, and crisp-tender okra, is one of our favorites from Toni Tipton-Martin’s new cookbook Jubilee.
3.6
(3.59)
Dashi is the fastest route to a savory, slurp-able broth—and there are no loooong simmers or bags of chicken bones necessary.
4.6
(4.63)
Not using a cold non-stick pan? Let us help you out.
Carla Lalli Music
Consider the wolf eel, and three other species to start loving now.
Alex Beggs
This weeknight recipe comes together effortlessly in one skillet.
Aliza Abarbanel
We opted to use cherry tomatoes for this poached cod recipe because we like their sweetness and how quickly they collapse into a sauce.
4.7
(4.69)
A coconutty Malaysian rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal.
3.0
(3.14)