By Chef Marc Sheehan of Loyal Nine in Cambridge This simple process of searing the King Kampachi is one you’ll want to use again and again, whether it’s prepared as...
By Kenneth Pinney, Chef de Cuisine at Wayan in New York Fried fish and coleslaw is a classic summer treat, and the firm texture and mild taste of tilapia makes...
By Chef Michael Shannon A signature of Spanish cuisine, paella combines a long list of ingredients, including a luxurious variety of seafood, into one spectacular dish. Paella also lets you...
By Chef Ian Maschal of Ivory Pearl Bar in Brookline Perfectly seared scallops are the key to this dish, and here Chef Ian walks you through the process — with...
By Chef Carl Dooley of The Table in Cambridge Spring time is the best time to cook with ChalkStream Trout! I love pairing the clean trout flavor with green vegetables...
By Chef Eric Frier With an engrossing cooking project like this, your home kitchen can be a gateway to adventure. This dish is a bit time-consuming, but with all this...
By Chef Marc Sheehan of Loyal Nine in Cambridge Technique and composition set chef-created dishes apart. The individual elements here are relatively simple — a scallop quickly cured with sugar...
By Chef Robert Sisca of Bistro du Midi in Boston The marbling of Ora King Salmon makes it a delicious choice for raw preparations. Impress your family (and social media...
By Chef Peter Agostinelli of Grill 23 & Bar in Boston This is a perfect brunch dish. It's light and has great flavors. By butter poaching the raw lobster...
