When you think of warm and comfy dishes, you might think of New England chowder. This recipe is a play on New England clam chowder in entrée form. In a way, it’s also a play on fish and chips, but you’re swapping out the chips for a potato crust. This dish’s objective is to highlight…
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What’s golden brown and delicious? Fish and chips. There’s no better fish you can use for fish and chips than fluke. Fluke offers a subtle, sweet flavor with tiny flakes as you crack through the crispy batter. One of my simplest tricks to enhance fluke’s flavor and golden color is to add Vadouvan curry. In…
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This salad harkens back to meals around the dinner table with my mother. Growing up, we used to eat cucumber salad tossed with sour cream, vinegar and sliced onion. It was simple and delicious, especially when the cucumbers were in season, which only happens once a year. I’ve added garlic pickle and dill pickle to…
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Trout Season is a spring ritual in the Hudson Valley. What better way to enjoy trout, than to try your hand at smoking it and preserving it for later? This recipe is great with a salad of cucumbers, but it is versatile, so you can even add it to a bagel with cream cheese or…
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I love the idea of eating a meal that’s both warm and cold on a hot summer day. Warm grilled squid with crisp, cold shaved fennel and blistered shishito peppers that have been swimming in sherry vinaigrette for a couple days is always a good idea. Chorizo vinaigrette ties everything together. Marjoram, one of the most…
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Staghorn sumac is a popular seasoning in much of the Mediterranean. Sumac adds a lemony citrus perk to any dish. It plays beautifully with the salmon in this recipe as well. Coupled with Japanese Sancho pepper, which is peppery with a nice citrus note, this recipe reinvents the classic “lemon pepper” seasoning of my childhood…
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This dish screams spring, from the zesty lime and cilantro to the beautiful bright colors of the radish and peas. One thing I like to do as soon as spring hits is bring more lightness to my meals since the weather is warmer. I also like to play with the idea of a dish being…
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