In Sweden these little fish “sandwiches” are made with Baltic herring, but you can make them with any small fish from which you can remove the backbone, such as smelts, anchovies, and sardines (the names of all of these fish are confused anyway—many true herring and anchovies are called sardines and vice versa). To bone these fish, grasp the head and pull straight down; most of the innards will come out along with it; use your thumb to open the fish up from the front, then grasp the backbone and remove. You’ll be left with two tiny fillets joined by the skin. Plan to make eight of these—four sandwiches—for each serving if you make them as a main course.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.