In Sweden these little fish “sandwiches” are made with Baltic herring, but you can make them with any small fish from which you can remove the backbone, such as smelts, anchovies, and sardines (the names of all of these fish are confused anyway—many true herring and anchovies are called sardines and vice versa). To bone these fish, grasp the head and pull straight down; most of the innards will come out along with it; use your thumb to open the fish up from the front, then grasp the backbone and remove. You’ll be left with two tiny fillets joined by the skin. Plan to make eight of these—four sandwiches—for each serving if you make them as a main course.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.