Fish

Sometimes with cooking, the best thing you can do is leave a thing alone. In this case, let the cabbage leaves sit and get charred around the edges before you even think about tossing them in the pan.

You can keep the herbs, sauce, and noodles separate, or combine them all in a bowl like we did.

This briny, bright sauce is just what you need to liven up almost any kind of fish.

The chile butter is just that—mixing Calabrian chiles with butter—for this ridiculously easy appetizer.

This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.

For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies’ flavor, and serving them with a seedy loaf of bread and butter rounds the recipe.

You’re going to want to let this sandwich hang out for a bit before digging in so the bread can soak up those juices. Napkin not optional.

The tonnato sauce here is a mayo miracle you'll want on everything.

If you can't find sablefish, swap in lox, NBD.

This recipe puts a spin on prosciutto and melon by swapping in smoked salmon for the salty dry-cured ham.

This simple tuna tartare is your entry point for eating raw fish.

A simple recipe that will make you wonder why you never made raw fish at home before.

You can use whatever semifirm white fish you like. Not a fan of snapper? Try sea bass or striped bass.

The almond purée that is added to the smoked trout will fool you into thinking there’s a boatload of dairy in this dip. It gives the dip an outrageously creamy consistency.

Whipping up a homemade Caesar salad dressing is easier than you might think and definitely worth your while.

A kicky chile-lime dressing wakes up your weeknight salmon.

Lapsang, a black tea from China, may taste too strong and smoky when you sip it on its own, but it will mellow out as it marinates with the fish.

Crisp-skinned fish isn’t about high heat.

The key to buying fish for this recipe is asking your fishmonger what she would eat raw. Red snapper or black bass are good subs for lean, mild fluke.

The green pear adds crunch and sweet-tart notes to this raw yellowtail preparation. A Granny Smith apple, Asian pear, or pineapple would do the same.