Seafood

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

The secret's in the (store-bought) sauce.

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.

Having a ton of people over? Here's your dinner plan.

This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid.

Aguachile, literally meaning chile water, is traditionally made with chiles, cilantro, onion, lime, and, yeah, water.

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.

You can make this salad ahead of time—but wait until an hour before to add the lemon juice, which will prevent the shrimp from getting tough.

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.

This colorful cold noodle salad is infinitely riffable.

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.

If you have a wok, gold star goes to you! Use it!