Wulf's Kitchen

This is a simple and fun way to get all of the flavors of your favorite nori rolls without having to roll anything.

When this dish comes together, it’s restaurant-level stuff. And it’s simple to execute, especially since you can make the oil, chimichurri, and white bean puree ahead of time.  

This recipe for the classic French preparation of filet of sole, called sole a la Grenobloise, was adapted from one of Julia Child’s recipes. The beauty of sole is its simplicity. 

New England style breaded baked fish is a classic for a reason – it's simple, comforting, and if you grew up in these parts, it’s nostalgic, too. But there’s nothing wrong with messing around with a classic to improve it a little bit

This gefilte fish is an adaptation of a family recipe from Alan Wulf's mother Gertrude. Gefilte fish provisions have been part of Wulf's since Sam Wulf opened up shop in 1926.

  Deep-frying at home ranks up there with de-boning poultry and sous-viding anything: Better left to the professionals.   The exception is squid. The cephalopod cooks so quickly, frying is over almost as soon as...

It’s a good thing that as consumers, we don’t have to stare down the face of a monkfish too often. With a broad face and a wide mouth filled with rows of sharp teeth that point inwards (to trap and eat their prey), they’re almost frighteningly ugly. Lucky for them, they taste good. What else do we know about these homely creatures? 

  Baking is an easy preparation for salmon, especially if you're cooking for a crowd, but it can feel lackluster compared to the crispy crust you get from pan frying. This method...

It's no secret that we're a little burger obsessed here. We can't get enough of them as a quick, nutritious meal with a big taste payoff (for very little effort). That said, the burger is really just a state of mind. It's ground and seasoned trout — and it can be whatever you want it to be.