chives
Dirty Work: Mastering the Art of Spicy Crab with Margot Henderson
"This dish is inspired by a Sri Lankan dish. Fergus and I used to cook this together at French House.”
Why Trout Is Turning Blue in an Old Garage in Queens
Blue trout is a rarely-encountered, almost forgotten classic in which a live trout is knocked cold, gutted, then poached in vinegar court-bouillon, which turns its skin a glassy indigo color. But M. Wells Steakhouse is keeping the fishy tradition alive...
Kanpachi with Sesame & Chile Oil Recipe
This refreshing amberjack kanpachi is slightly buttery and topped with a sesame and chile oil dressing.
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Spot Prawn Ceviche Recipe
BC spot prawns have a soft, delicate bite when you eat them raw. They taste of the ocean—briny and sweet.
Potato Latkes Recipe
Crispy potato latkes that can topped with creme fraiche, lox, or anything you find delicious.
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