The magic of a Creole dish like Shrimp Étouffée is in how the ingredients come together seamlessly. The dark roux that forms when the flour and butter cook together is the backbone of flavor under the spices and the juicy and tender shrimp. Making the roux will take constant whisking, so have all your ingredients prepped and in easy reach before you get started.
Black cod and miso are a classic combination, and for good reason. The fish has a luscious silky texture, and the marinade caramelizes and gets just a touch of char in the broiler. Try it once, and you'll be a convert!
This recipe takes a little advance planning for the marinade, but the actual cooking couldn’t be easier and takes ten minutes or less.
For a night when you want to pull out all the stops, Nordic Blu Salmon with a garnish of hackleback sturgeon caviar won’t disappoint. The spring vegetable risotto gives a creamy counterpoint for a dish that brings together different textures and flavors.
While many people with a nice piece of swordfish head straight to the grill (which is fantastic), controlled low-temperature cooking with that same piece of fish yields succulent results. If you’re interested in learning sous vide cooking at home, Chef Justice Stewart is an excellent guide. He’s the Executive Chef at the International Sous Vide Association and author of Mastering the Art of Sous Vide Cooking. Here the sous vide cooked swordfish finds its tropical side with a fresh mango salsa and jasmine rice.
A super-fast, super-flavorful squid dish from chef Tim Chatigny, with a refreshing combination of flavors. The squid cooks so quickly, make sure you have everything else ready to go when you're ready to cook the squid.
A zippy, fresh, healthy dish from Boston chef Tim Chatigny – great for lunch or dinner, or really anytime you want to eat the rainbow. Pretty simple to throw together too - make the slaw and aioli ahead of time and cook up the burgers in under 10 minutes. Deliciousness awaits!