Places Search Box

Chefs at Home

By Andrew Robinson, Sous Chef of Tiger Mama in Boston  Ceviche claims origin in Peru but is popular in many coastal areas in South America and Mexico. The fish is "cooked " in a...
  • Chef Andrew Robinson
By Chef David Bazirgan of Bambara in Cambridge  Here haddock gets summery with a trip to the grill and a fresh salsa verde. Make the parsnip puree and salsa verde ahead of time to...
  • Chef David Bazirgan
By Chef Andrew Hebert of The Salty Pig in Boston  The “meatiness” of swordfish comes through when it gets the schnitzel treatment, coated in egg, flour and breadcrumbs, then pan fried...
  • Chef Andrew Hebert
By Chef Mike Betts, Boston Area  Personal Chef  Coating the halibut in flour and spices before pan-searing gives it a gorgeous golden-brown crust.  Serves 2 Ingredients: For the carrot puree:...
  • Chef Mike Betts
By Chef Marc Sheehan of Loyal Nine in Cambridge As with other recipes from Chef Marc Sheehan, like Seared Kampachi with Stinging Nettles, Pancetta and White Sturgeon Caviar Butter and...
  • Chef Marc Sheehan
By our friends at America’s Test Kitchen in Boston One of our favorite partnerships is supplying seafood to America’s Test Kitchen at their Boston headquarters. America’s Test Kitchen is the most-watched cooking show...
  • America's Test Kitchen
By Chef Meghan Thompson of SRV in Boston  An elegant family-style dish featuring two sustainability heavy hitters — Atlantic Sea Farms Kelp and Nordic Blu Salmon. If you haven’t cooked with seaweed before,...
  • Chef Meghan Thompson
By Chef Tony Messina of Uni in Boston Mix up your next backyard (socially distanced) gathering, with something sophisticated and unexpected. Don’t be afraid to fry at home! It’s easier...
  • Chef Tony Messina
By Chef David Blessing of Longwood Venues in Boston and Newport Learn how to perfectly cook salmon with a crispy skin at home with Chef David Blessing of Longwood Venues in Boston...
  • Chef David Blessing

Search