1,170 millet recipes

Potetboller are Norwegian fried potato balls spiked with minced anchovies, mustard, and a whisper of mace, then breaded and deep fried to a crackling golden shell. Salty, savory, and dangerously snackable.

Try this new succulent dish that is served with bread and it's own sauce.

A 15-minute no-cook Caesar dip made with mashed anchovies, Parmesan, Dijon mustard, and lemon juice blended into creamy mayo. The go-to party dip for veggie trays and crudités.

Skewered fish with bacon, mushrooms, onions, and cherry tomatoes, grilled and served with a homemade honey-mustard sauce made from scratch with egg yolk and tarragon vinegar.

Silky anchovy spread mellowed with milk, enriched with Bel Paese cheese, and spiked with lemon and capers for elegant toast points that taste fancy but take minutes.

Baked fish fillets topped with a cilantro, lime, jalapeno, and toasted almond sauce. A light Mexican-style seafood dish with bright, fresh flavor.

Grilled sole fillets topped with a bold Catalan romesco sauce blending tomatoes, hot chilies, toasted hazelnuts, garlic, fresh mint, and dry sherry. Ready in 30 minutes.

Make-ahead baguette sandwiches stuffed with sun-dried tomatoes, black olives, capers, anchovies, and watercress. Mediterranean flavors wrapped tight for picnics, road trips, and packed lunches.

Italian crepes stuffed with tuna and anchovy filling, folded into half-moons and baked until crisp. Migliaccini, a savory Italian crepe you won't find everywhere.

Vitello tonnato: classic Piedmontese dish of cold poached veal under a cool tuna, caper, anchovy, and lemon sauce. An elegant Italian summer main or antipasto, served room temperature.

Salmon confit gently poached in duck fat with lemon and thyme, served with roasted shallots, garlic, and a velvety red wine reduction. Restaurant-quality at home.

Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.

Halibut piccata broiled with Parmesan and served with a white wine, lemon, and caper sauce. A lighter fish take on classic chicken piccata ready in 30 minutes.

Chilled Molokai sweet potato soup with fish: a silky Hawaiian chilled soup of purple Molokai sweet potato, leeks, and limu seaweed, topped with chilled poached snapper. An island-inspired starter.

Eggplant in a Carriage (Melanzane in Carrozza): Italian fried eggplant sandwiches stuffed with mozzarella, anchovy, and basil, then breaded and pan-fried to golden.

L'Hootz F'Tadjeen is a North African fish tagine with saffron, potatoes, carrots, and tomatoes layered and simmered in olive oil. A one-pot Sephardic-style fish stew finished with lemon juice and pimento.