Photo by Christopher Testani.
The secret to removing the pin bones from black cod is to wait until after it's been cooked.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Crushed potato chips (mixed with a bit of mayo) make a delightfully crispy and nostalgic-tasting topping for flaky white fish.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.