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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.  
  • Chef Justice Stewart

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. 

  • Chef Justice Stewart
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. 
  • Chef Justice Stewart

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. 

  • Chef Justice Stewart
The fresh citrus and heat of the jalapeños is like sunshine on a plate. Best known for cooked preparations, red drum is also great for raw dishes like crudo and ceviche.
  • Chef Peter Agostinelli
An unexpected way to serve octopus, this dish has spicy, punchy flavor from the homemade curry and some added drama thanks to the black rice.
  • Chef Tim Chatigny
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. 
  • Chef Tim Chatigny
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! 
  • Chef TIm Chatigny
Cooking the halibut by searing and then gently cooking in a low oven until it reaches 130°F keeps the halibut meltingly tender. Paired with a buttery curry sauce, this is a...
  • Chef Alex Carpenter

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