This is a fantastic warm-weather dish for when you want something hearty and filling, but just don’t feel like cooking.
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This is hands down the best batter for fish n' chips, a true game changer.
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The flagship sauce in any seafood restaurant. It goes with almost anything, but it’s exceptional with seafood.
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With shrimp, clams, and andouille sausage.
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Rillettes are traditionally made by combining cooked pork with rendered lard and salt. This version is a riff on the classic, with a nod to the Italian version, “Tonno sott’Olio Mantecato”.
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Mastering fish is not easy. It requires more finesse and attention than most meat cookery, but it’s far from impossible to prepare a perfect piece of fish.
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An excellent recipe for Halibut, Sea Bass, Salmon or Cod.
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