Pan-Fried Sea Bass with Miso, Lemon, and Thyme-Glazed Roasties

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

Crushed potato chips (mixed with a bit of mayo) make a delightfully crispy and nostalgic-tasting topping for flaky white fish.

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.

Steamed fish with potatoes get drenched in a flavorful brown butter infused with anchovies and chives for a bistro-like meal that comes together in no time.

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.

This Yemeni spice mixture transforms everything it touches into gold.

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!