Pink peppercorns aren't really peppercorns at all. True ladies of mystery, they spice up this bright, slightly sweet tartare of tuna and orange, scooped up with blue corn chips. Light, fresh, and surprising. More

"Mackerel the fish?" my mother gasped upon hearing that I had just made grilled cheese with mackerel. To aficionados of the tuna melt, this combination might not sound so strange, but even skeptics will be intrigued by the way nutritious fish joins browned bread and oozy cheese in Nigel Slater's toasted mackerel sandwich. More

Mostly I was just interested in the sauce in this recipe, which is an aromatic combination of garlic, ginger, and cilantro. Added to that is a nice punch of jalapeno and some depth from soy sauce, white wine, and sesame oil. After blending all these ingredients up, you pour the mixture over the tilapia, place it all in a baking dish for ten minutes, and there you have it—dinner is done. How easy is that? More

When cooking fish, I usually aim for lighter preparations without sauce, where the flavor of the fish comes through. But this quick lemon-thyme mayonnaise melts into the flesh to season it, keep it moist, and develop a mouthwatering golden brown crust on the top. More

A bright, acidic salsa made of lemon, onion, mint, and parsley complements the distinct taste of the fresh sardines and reminds us that sunnier times are coming. More

In this recipe for Trout Amandine, trout fillets are dredged in flour, pan fried in browned butter, and finished with parsley, lemon juice, and toasted almonds. More

[Photographs: Kerry Saretsky] Pastis, an anise-flavored liqueur, is two-faced. It smells positively noxious out of the bottle, and yet tastes so absolutely subtle in cooking that if it were a person, it would have a split personality. Who knew that... More

[Photograph: Blake Royer] When I'm after elegance, my go-to is salmon. It's easy to cook well, delicious, and relatively inexpensive. I also tend to look for recipes that use the oven instead of the stove top—a way to introduce good... More

[Photographs: Kerry Saretsky] Previously Lamb and Rosemary Brochettes with Apricot Crème Fraîche » All French in a Flash recipes » I was having lunch with an old friend this week who is incredibly successful, and recently engaged. She looked at... More