Seafood

Other tender herbs such as cilantro, dill, and/or tarragon can be used instead for this salsa verde recipe. Though the breadcrumbs don’t stay crisp, they give body and subtle crunch to the sauce.

Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.

Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.

Quick-cooking shrimp get a flavor boost from cilantro, beer, and lots of fresh lime.

Put this 3-ingredient sauce on fish, or literally any protein, because it's ridiculously delicious.

Chive oil would also be good on other protein, like grilled steak or whole fish, such as red snapper. Throw in a sliced jalapeño or serrano for a little heat. This recipe is from N7, one of the Hot 10, America's Best New Restaurants 2016.

Frying ukoy the Bad Saint way is a very active process­—the fritter will blow apart in the oil before you tease it back together. Use a tall pot with plenty of extra room since the oil will bubble vigorously when the mix hits it.

Even so-so tomatoes will become sweet and deliciously concentrated after this treatment. 

This is made with house-pickled herring at Oberlin, but smoked trout is equally delicious as an ­anchovy alt. If you can’t get kohlrabi, try this same scenario on romaine. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.

Sprouting and frying the sunflower seeds completely transforms their flavor. But just using salted, roasted sunflower seeds would also work fine. This recipe is from Staplehouse, America's Best New Restaurant 2016.

Don’t be tempted to disturb the gnocchi when browning—the hands-off approach is key to letting them develop a deep brown color on one side. 

The sea dog (a fried fish sandwich) is not really a thing but should definitely be a thing because it’s that good. (If you’ve been to the Red Rooster on route 22 in Brewster, NY, you already know this is true.) The batter alone should become your go-to whenever you fry fish.

We could have chosen between butter and mayonnaise, but why should we have to?

When two talented chefs bunk up with their pals in Maine, the weekend passes blissfully between lunchtime lamb gyros and late-night blondie sundaes.

Restaurant recipes for polenta budino, harissa swordfish, and a green gazpacho that readers couldn't wait to cook at home.

If serving at a party, set out the big pot of soup and the garnishes family-style and let guests doctor their own bowls.

One in ten Padróns or shishitos is actually spicy. Pepper roulette!

Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper.

This homemade take on harissa is bold enough to use on pork chops or chicken thighs, too. You can also toss it with broccoli or carrots before roasting.

This bean salad is taken to new, luxurious levels with the addition of eggs, anchovies, and your favorite summer squash.

Lining the toasted, buttered bun with lettuce might seem controversial, but it provides both crunch and a waterproof barrier that keeps the bread from sogging out.

If topping a fried fish sandwich with lobster mayo sounds decadent…well, it is.

Anchovies, it's about to get real.

This is what we want to eat when July blazes in.