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Dining In

From the book that gave you Anchovy Butter Chicken and The Cookies. Published in 2017! Were we ever so young?

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Skillet Chicken with Crushed Olives and Sumac

This recipe can be infinitely adapted.

Swordfish-Like Steak with Crispy Capers

No sticking, no tearing—just golden brown crust, almost like steak (almost). So why not treat it like one?

Dad’s Scotch Gravlax

My dad dabbles in cooking (mainly taco nights and grilling in the summer), but Ina Garten he is not.

Smoked Trout with Mustard and Apples

You could definitely pump this up with some giant croutons, or even some cooked spelt or wheat berries, but I really enjoy the lightness of this one as is.

Soy-Brined Halibut with Mustard Greens, Sesame, and Lime

Sprinkle with the scallions and sesame seeds and serve with lemon or lime for squeezing.

Scallops with Corn, Hazelnuts, and Brown Butter Chermoula

This dish also works with medium shrimp—head on or off.

Black Bass with Salty, Spicy Celery

This method is not for every type of fish— you should choose one that is mild in flavor, firm, and relatively thin; black bass checks all those boxes

Quick Weeknight Fish Stew with Olives

The important lesson here is that a good base will give you the flexibility you need to riff.

Spring Seafood Stew with Peas, New Potatoes, and Tarragon

Timing will depend on the size of the clams, and when they are submerged in liquid, they tend to take a bit longer to open than if you were steaming them.

Whole Roasted Snapper with Harissa and Sun Gold Tomatoes

The garlicky harissa mixture here not only seasons the snapper but also the supersweet Sun Gold tomatoes that burst alongside the fish as it roasts, creating a kind of spicy tomato sauce to serve with it.

Grilled Branzino with Lemons All of the Ways

Good news: If you don’t have a grill, or the weather doesn’t permit, the fish can also be roasted in the oven, served with the relish, and enjoyed all the same.

Littleneck Clams with Green Garlic Butter and Leftover Wine

I would gladly sit down to a bowl of just clams for dinner, dipping hunks of almost too-crusty bread into the leftover juices.