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!
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...
Photo and recipe from Chef Tim Richards Serves 2-4 The details of this dish - herbed breadcrumbs, beurre blanc sauce - make it shine. Roast the beets, cook the lentils,...
Red drum from Mauritius is a lot like striped bass - firm and meaty with a delicious skin that gets nice and crispy when seared. Make the carrot puree and chermoula ahead of time to streamline prep for this flavorful red drum dish. Recipe and photo by Chef Tim Richards.
Salmon crudo gets a lift from a punchy salsa made with chili japones and cucumbers.
Recipe and photo from Chef Zoltan Kosa of the ReelHouse in Boston For this surf & turf, both steak and lobster are grilled; arugula-tomato salad is tossed with an...
This dish has many layers of flavor and texture - and many steps! Break it up by making the marinade and the first part of the vinaigrette the day before you plan to serve this lovely special-occasion dish.
With its dense but lean meat, cod filets are an ideal candidate for oil-poaching, which adds some richness while ensuring that the fish doesn’t overcook.
Salmon collars have been compared to spareribs — they feature a similar irresistible combination of crispy skin, tender meat, and fatty richness.
