Fish

Roasting fish fillets that have been oiled and seasoned is a fail-safe, hands-off technique with a big flavor payoff.

Whether it's part of a Japanese breakfast or a classic bagel spread, smoked fish is never a bad idea.

Jarred marinated artichoke hearts get super-crispy and delicious when roasted, making them the secret star of this simple sheet-pan dinner.

This classic technique gets a modern punch of flavor from briny olives and capers, sweet raisins, a splash of rum, and a squeeze of bright lime juice.

When I made this recipe for the first time, I had it in the oven 4 minutes after starting the process, and I sort of looked around my kitchen, startled, thinking, What just happened? If anything could logically be described as “impossibly easy,” this would be it. If you’ve never experienced crispy kale, you are in for a serious treat. It’s a great snack on its own, but sooooo perfect with the tender salmon. This dinner is a keeper, man!

Made from canned salmon—plus a few pantry staples you likely keep in stock—and slicked with tangy red-pepper mayo, this burger is easy to toss together on the fly.

Our perfect quinoa cooking method is to boil it in salted water until tender, then drain and return to the pot. Let steam, covered, for a few minutes and fluff.

The small bits of cauliflower gives the chowder broth a nice clean thickness.

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.

Serve panko-crusted white fish with a piquant relish of cucumbers, fennel, and chiles, kissed with both lime and cilantro.

This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. Even at room temp, these options round out any meat and cheese platter.

Don’t let the veggies hang out in the vinegar for too long. You want them to stay crunchy!