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Fish & Seafood
Fried Fish in Adobo
Swordfish marinated in a combination of olive oil, vinegar, garlic and paprika takes on superb tangy flavor. Chef José Andrés coats the fish in flour, then fries it until crisp, creating an irresistible little tapas snack.
Lamb & Mutton
Cevapi with Ajvar and Kajmak
These Balkan sausages made with beef and lamb have a wonderful subtle smokiness from the spices and grill.
Pizza & Sandwiches
Grilled Pizza with Prosciutto
Turn out pizza oven-quality pizzas with this technique from Johanne Killeen and George Germon, who pioneered grilled pizzas at their Providence restaurant, Al Forno.
Fish & Seafood
Fried Catfish Sandwiches with Cumin Slaw
Tender catfish fillets marinate briefly in garlic and pepper before being breaded and fried for these extra-crispy fried catfish sandwiches from Pawan Mahendro, whose family runs Badmaash, a modern Indian concept with two locations in Los Angeles. Don't skip Mahendro's creamy coleslaw: In addition to the usual cast of green cabbage, red onion, and matchstick carrots, he punches it up with cilantro, bread-and-butter pickles, and a roasted cumin, mayo, and vinegar dressing. Like most slaws, this one gets better after a day in the refrigerator; stir in the cilantro just before serving to keep it fresh.
Pizza & Sandwiches
Choucroute Pizza
Dijon mustard and tangy fermented sauerkraut cut through the creamy richness of melted fontina and mozzarella, while salty pistachios add a pleasant crunch to this Alsatian choucroute garnie–inspired pizza.
Fish & Seafood
Pan Fried Flounder with Lemon Butter Sauce
This light, elegant dinner is scented with lemon and ready in 20 minutes.
Fish & Seafood
Polenta Crusted Fish Cakes with Spicy Tomato Sauce
"Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull," Yotam Ottolenghi says. To make the cakes more vibrant, he adds plenty of herbs and serves them with a tarragon-infused tomato sauce spiked with fresh red chile.
Pizza & Sandwiches
Vegan Wild Mushroom Pizza
Store-bought pizza dough makes these vegan pies a quick weeknight meal. "The Wild Mushroom & Truffle Pizza has all the right moves to achieve ultimate comfort-food status.
Fish & Seafood
Beer Battered Fish with Malt Vinegar Aioli
Most pollock, the fish preferred for this recipe, are caught by commercial trawlers using nets, but some chefs are starting to look for line-caught fish, which are more carefully caught and processed by fisherman like Tim Rider, for a superior product. Chef Jeremy Sewall uses line-caught pollock for fish and chips at Row 34 in Boston because it is a firm fish that remains flaky when cooked. The beer batter should coat this fish without being too thick; when fried, the batter should puff and crisp while the fish steams inside the crispy shell.
Fish & Seafood
Crispy Monkfish with Capers
This is Daniel Boulud's take on Wiener schnitzel, a breaded and fried veal cutlet. He lightens the dish by making it with thinly pounded monkfish fillets, breaded on only one side. He serves it with a mix of asparagus, zucchini, and butternut squash. Instead of pounding monkfish thinly, slice the fillets thinly. Serve them with asparagus — no zucchini or squash.
Pizza & Sandwiches
Pizza with Smoked Salmon Crème Fraîche and Caviar
Wolfgang Puck's incredibly popular "designer" pies at Los Angeles' Spago pioneered an anything-goes approach to toppings. One of his very first avant-garde creations, made with silky smoked salmon, crème fraîche, and caviar, changed pizza forever.
Pizza & Sandwiches
Grilled Clam Pizza
Plump littleneck clams lend salty, briny flavor to this simple white pizza that’s topped with two kinds of cheese and plenty of garlic.
Fish & Seafood
Sauteed Lake Fish with Creamy Wild Mushrooms
This fast, simple recipe is the perfect solution for a weeknight dinner when great, lake-caught fish is available. And with some more ambitious plating, notes chef Andrew Zimmern, it can be your go-to dish for entertaining. The creamy wild mushroom sauce would also pair well with saltwater fish like snapper, monkfish, or sea bass. Zimmern likes to serve his catch with savoy cabbage cooked quickly with caraway and lemon.
Pizza & Sandwiches
Roman Pizza
This rectangular pie uses focaccia as the base for a simple topping of tomato sauce, melty stracciatella cheese, and basil leaves. It's unusually crisp, because it's drizzled with olive oil before baking.
Fish & Seafood
Sauteed Bass with Lemongrass
"When you travel a lot," Joël Robuchon says, "you pick up ideas all over the place." Thai ingredients were the inspiration for this dish, and Robuchon brings his classic French techniques.
Fish & Seafood
Pan Fried Flounder with Poblano Corn Relish
Brian Talley, who says he "cooks as much fish as everyone in the family will tolerate," pairs sweet flounder (a great source of lean protein) with a slightly smoky, healthy relish of homegrown chile peppers, corn and avocado.