Fish
Olive-Stuffed Leg of Lamb
Serve this with storebought flatbread or go to bonappetit.com/flatbread for Mullen's easy recipe.
Crispy-Skinned Fish
"Don't dump a bunch of sauce on your crispy skin— you'll ruin it. Put your sauce on the plate and place the fillet on top."—Donald Link
9 of Our Best Chowders (Most of Them Don't Have Anything to Do with Clams)
Forget New England versus Manhattan—chowder variations are nearly infinite.
The Secret to Great Fish? It's a Pastry Tool
The easiest way to find out if a fish is properly cooked is to use a cake tester.
Smoked Swordfish Tostaditas
You've probably never seen smoked swordfish before, but you probably weren't looking. Find it at Mexican, Spanish, or other specialty grocers, or at a well-stocked fish market.
Clam and Cod Chowder
Weeknight chowder? Use clam juice. Weekend? It's worth making fish stock from scratch.
Dead-Simple Seafood Dinners
Whether it's salmon or cod, shrimp or scallops, sometimes only a seafood dinner will do.
Almond-Crusted Trout with White Grits and Swiss Chard
The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.
Pan-Roasted Halibut with Herbed Corona Beans
A brief brine yields perfectly tender and flavorful fish.
Cook Seafood in a Flash With a Piece of Paper
There are two main reasons you're probably not eating more fish (or shellfish) at home right now: It's way too easy to overcook, and seems to love sticking to any surface you cook it on. Thankfully, there's an embarassingly simple solution to these dilemmas: parchment paper.
Crispy Za’atar Fish With Couscous and Swiss Chard
Flavor fish fillets with the Middle Eastern spice mix za’atar and then serve over couscous and sautéed greens for a totally satisfying 22-minute meal.
Mojama Is the New Umami Ingredient You Need in Your Arsenal
The revolution will be salt-cured.
Smoked Salmon Breakfast Salad with Crispbread
Everything good about a lox and bagel sandwich (minus the bagel).
Mackerel with Cauliflower "Couscous" and Tahini
Use one 2-pound mackerel if you can't find smaller ones, or substitute arctic char or trout.
Pasta with Anchovy Butter and Broccoli Rabe
Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta
A Sensational, Super-Tasty Seafood Stew Even the Easily Intimidated Can Cook
Making a delicious soup is easy. Put a big ol' pot of seafood on the stove, light the burner, and follow Food Editor Rhoda Boone's simple tips.
Horseradish and Parsley Stuffed Rib-Eye Roast
For an instructive primer on how to butterfly your holiday roast, go to bonappetit.com/butterfly.
Celery Caesar Salad
Look for celery root that is firm—not spongy—at the bottom end.
Salt-Baked Salmon with Citrus and Herbs
It can be hard to gauge what's happening under all that salt, but these times are accurate. If your fish is on the smaller side, take it out on the lower end of the range.