Seafood

You can slather pretty much anything on these flexible Scandinavian open-face sandwiches.

The miso marinade lightly cures the fish, which results in a pleasantly firm texture and great flavor.

If using skin-on hazelnuts, rub them inside a clean kitchen towel after they've been toasted--the skins will slip right off. Serve the fish with a lightly dressed butter lettuce and herb salad.

New potatoes are freshly dug and have tender skins; wash them gently so that they don't tear. If they're hard to find, any small potato or fingerling variety will work.

Serve the salmon with raita, which gets a peppery twist from the addition of grated daikon radish.

The decadent shad presentation here layers the broiled fillets with an herb-seasoned mousse made from the roe.

Want to build big flavor fast? Jarred marinara gives you a head start. Be sure to doctor it a bit for a homemade taste. Here we use fennel seeds and sliced fennel to serve with flounder.

Orecchiette ("little ears" in Italian) are the perfect shape for cupping the kale and breadcrumbs.

Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté with shrimp.

This sockeye salmon recipe is a great option for a weeknight—it's done before you know it.

Leave the skin on the salmon to insulate and help protect the delicate flesh as it cooks. Bonus: It cooks up as crisp as cracklings in the process. If you're new to cooking fish and want a little extra insurance, try this method with an ovenproof nonstick pan. 

Give Swiss chard a flavor boost by adding whole chopped lemon instead of just the juice. Simmering it first softens the texture and bitter undertones. Serve this black cod recipe with some quinoa.

You can't have a great Caesar Salad without a great Caesar dressing. Oh, look: Here's one!