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Wulf's Kitchen

Your future self will thank you for making this double batch of lobster mac. Your crew can devour one tray now, while one tray gets tucked into the freezer for a far-off night when you don’t have the bandwidth to cook but need something decadent and delicious to eat.
  • Desiree Antczak
This is a forgiving and flexible dish – you can use any type of vinaigrette that suits your mood – use sesame oil instead of olive oil and rice vinegar instead of cider; add different minced herbs to the mix – the squid does well with just about any flavor profile.
  • Desiree Antczak
Along the Gulf and Lower Atlantic coasts, few fish inspire as much loyalty and love as red drum. This recipe gives it a traditional Spanish treatment by cooking it en...
  • Max Harvey
  This recipe is from our head fishmonger Max Harvey, a chef in a past life who worked for years with legendary Boston Chef Jasper White. Monkfish usually swims into...
  • Max Harvey
    Here’s a quick and tasty dish from our lead fishmonger and favorite test kitchen chef, Max Harvey, that comes together with everyday ingredients and lets the squid shine....
  • Max Harvey
Kedgeree is one of Great Britian’s most familiar comfort food dishes, but not too well-known outside of the U.K. That said, if you’ve enjoyed a rice bowl with Indian-ish flavors,...
  • Wulf's Fish
Our ChalkStream rainbow trout stands up perfectly to a punchy puttanesca sauce filled with anchovies, olives and capers. Serve with some crusty bread for a simple, full-flavored meal.   Serves...
  • Wulf's Fish
This zippy salsa is lovely when spooned over ChalkStream trout. Pair with crushed potatoes for a simple meal packed with Omega-3’s. Serves 2 Ingredients: 1 small bunch cilantro, leaves and...
  • Wulf's Fish
A member of the salmon family, rainbow trout cooks and tastes a lot like salmon, but with a lighter, more delicate flavor. I used a tried-and-true mix of turmeric, cumin,...
  • Leigh Belanger

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