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Chefs at Home

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
By Chef Ian Maschal of Ivory Pearl Bar in Brookline. Oven-roasted sole with Ritz cracker crumbs is easy comfort food. Here, the addition of lemon zest and white wine brightens...
  • Chef Ian Maschal
By Chef David Blessing of Longwood Venues in Boston and Newport Learn how to perfectly caramelize a scallop at home, and for the accompaniment, nothing says spring like peas and...
  • Chef David Blessing

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