Butterflied Trout with Spicy Lettuce, Celery, and HerbsPhoto by Christopher Testani
If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
Chewy noodles, tinned fish, and hardy greens in an umami broth.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.