Fish

For this rustic interpretation of brandade, Aizpitarte uses desalinated salt cod, which is not easy to find. We got great results (and the right texture) by simply using fresh cod, but when it comes to the addictive relish spooned over the top, we wouldn't dare change a thing.

Look for pea shoots at the farmers' market or at Asian markets (though any tender green will work in a pinch).

Elegant and easy, this flavorful fish stew comes together in less than 30 minutes.

Kosher Status: Pareve I much prefer baking my gefilte fish as opposed to the traditional method of boiling. I just don't like how the words "boiled fish" sound, but that of course is neither here nor there. Boiled gefilte fish (blech, again!) can get really soggy and waterlogged, depending on how long you leave it in the pot and the level of your heat. I find baking always produces a firmer-textured, tastier gefilte.

Flay often uses terracotta dishes called cazuelas for this recipe.

Super-healthy and really light, this beautiful salad is bright-looking and -tasting. These days it's not too difficult to find great-quality raw salmon. If you ask your local market for sushi-grade salmon, its freshness will be guaranteed. Once you have found the salmon, the hard work is done.

I could eat a simple bowl of rice, black beans, salsa, and cheddar cheese any day, but this recipe takes that concept to the next level. Taco Rice gives this casserole an ultra-flavorful base to build upon and a mélange of vegetables provides more texture and flavor than you can shake a maraca at. A little cheddar cheese thrown on top is like icing on the cake to this yummy Southwest casserole. So come on, get your veggie on!

Sesame seeds have a powerful antidepressant effect and provide the basis for this healthy, restorative dinner.

Even a simple vegetable side can take on a deep, layered flavor profile when you add umami and heat to the mix. That's why I'm a big fan of bagna càuda, a simmered Piedmontese "hot bath" of garlic, anchovies, red pepper flakes, and olive oil. Thankfully, you don't have to zip around the streets of Turin on a scooter to get a taste of this mouth-filling, savory sauce. Tossed with lemony, oven-roasted broccoli, spicy bagna càuda brings full-bodied heat to any dinner table. Besides, it's just plain fun to yell BAHN-yah COW-dah!

This light but richly flavored broth is good with any fatty, skin-on fish fillet, such as Arctic char or sea bass.

Mattos says to get both the walnuts and the breadcrumbs very toasty and dark brown; he loves the contrast between the rich, crunchy bits and the bright, juicy endive on top.

In every good restaurant kitchen, there's a combination of thrift and innovation. We always have a dish like this chowder on the menu because when we portion fish for main courses, there are inevitably some pieces of our excellent, sushi-quality fish too small to serve on their own. And that is another great reason to buy your fish whole: not only can you save the bones and head for fish stock, but you'll be generating two meals from one shopping trip. We call it chowder to give the idea of a hearty, chunky fish soup (sea bass, shrimp, mussels) with a lot of texture from vegetables. Our version shows off kabocha squash and ají dulce peppers. These are specific varieties of squash and pepper that I search for at the Greenmarket for their deep flavor and beautiful aroma. If you can't find these, use another variety of squash and mild pepper.

You're going to want to add this gently spiced and meltingly tender fish to your simple weeknight meal rotation.

Get the pan smoking hot so the fish won't stick. Let it get a good sear on the first side, which will also help it release.

This elegant salmon dish is perfect for a winter dinner party—just slide it into a low oven for 40 minutes and it’s ready to serve.

If you think mackerel is too fishy, this is the recipe that will change your mind. The fish's assertive, slightly oily character is tempered by the brightness of lemon juice and creamy richness of yogurt.

The salmon absorbs more teriyaki flavor as it sits, making it even better (and breakfast that much quicker) if done in advance.

If the idea of cooking skin-on fish makes you nervous, do this in an ovenproof nonstick pan. The skin won't get quite as crisp, but you won't have to worry about it sticking.

Trout cooked this way is called müllerin, "the miller's wife's" fish, because it's made from filets of mountain trout fished from the stream that powers the flour mill. It is precisely the same preparation and derivation as the French meunière. Don't be fooled by its apparent simplicity: layers of flavor are built by each ingredient in its turn—it is elegant in its simplicity. The trout filets are lightly coated with flour, browned in a pan with good butter, and by the time the fish is cooked, the butter has turned nutty brown and the fish is crisp and tender. Just before serving, a squeeze of lemon and freshly chopped parsley turn the butter in the pan into bubbly foam which is then spooned over each filet.