Smoked Fish Fritters with Beet VinaigretteDitte Isager
Smoked and fresh fish join forces in this much-appreciated update to the often-maligned gefilte fish. To get the job done faster, use two skillets.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
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!
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.