Fish

Oven-roasting whole fish marries ease of preparation with stunning presentation.

Breading gives skinless fillets oomph, and a quick sauté cooks them through.

Tarama (or taramasalata) is a Greek spread traditionally made with carp roe, breadcrumbs, lemon juice, milk, olive oil, and seasonings. Here, smoked salmon adds an extra dose of flavor.

Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico! I unabashedly love beef tartare and yes, this is my favorite crostini, particularly because I gild the lily with a drizzle of truffle oil! Steak tartare has been around for a good long time, and according to legend, its name refers to the Tartars, the nomads who roamed eastern Europe, for a time under the leadership of Attila the Hun. Fierce and bloodthirsty, the Tartars purportedly ate raw meat for strength. Tartars were Huns, but "beef hun" just doesn't have the panache of beef, or steak, tartare. If you've never had beef tartare, try it my way; then make it your way by omitting what you may not like such as capers, Worcestershire sauce, or anchovies. But don't fool with the beef. Buy the best you can from a reputable butcher. I use prime beef when possible, but because it is sometimes hard to find, I may turn to high-quality choice beef instead.

Anchovy paste might seem like a strange addition here, but it's a handy ingredient that can perform amazing feats even when used in tiny amounts.

Simple to make and packed with omega-3s, this soup can be an easy weeknight supper or a sophisticated starter at a dinner party. Serve it with oyster crackers for the kids.

The trick to this tasty combo is slicing the tomatoes ultra-thin. For added ease, buy presliced salmon at the supermarket.

Rillettes—a spread made from meat or fish that's traditionally cooked in fat—is a fitting way to kick off Christmas dinner. This lighter take still feels indulgent but comes together quickly.

This hearty fish soup get tons of flavor from smoky bacon and fragrant saffron.

Fresh fennel and fennel seeds flavor this elegant main course.

This new way with latkes is a delicious main course for brunch, too.

Leeks prepared with a dab of butter are a perfect complement to delicate white fish.

An immersion blender makes the prep time even shorter.

The legacy of San Francisco's Italian and Portuguese immigrants—many of them fishermen—lives on in this fuss-free take on the North Beach favorite, with fresh fennel adding a subtle touch of anise to the tomato-based seafood stew.