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Recipes
Pickled Seafood
Chef and owner of Seabird Dean Neff brings us this bright and flavorful way to preserve and enjoy your shellfish for the fall season.
Recipes
Hot Honey Brussels Sprouts
At Marcus Bar & Grille in Atlanta, Marcus Samuelsson makes these deep-fried brussel sprouts coated in thick hot honey and tossed with peppers.
Recipes
Dead Man’s Fingers Salsa Verde
Seabird's Dean Neff utilizes foraged dead man's fingers (seaweed) to add a salty brine to this bright and herby salsa verde.
Recipes
Heirloom Tomato Salad with Onion Raita
Eric McKamey of The Salt Line in Bethesda, Maryland, shares a bright heirloom tomato salad with onion raita and green chili vinaigrette.
Drinks
“Son of a Peacher Man” Peach Bourbon Cocktail
For a summer-infused cocktail with a quick, try this peach and bourbon drink from Michael DeNicola of Harold's Cabin.
Recipes
Ceviche Verde Recipe
With bright citrus, tomatillos, earthy olives, and plenty of cilantro, this ceviche verde is a pristine dish for sharing on a summer day.
Recipes
Grilled Eggplants and Peppers
Paired with an earthy chermoula with notes of lime and coriander, the char of the eggplant and peppers blends seamlessly into the sauce.
Recipes
Whole Grilled Black Bass Recipe
This whole grilled black bass recipe from James London is flame-grilled and topped with ginger-scallion sauce for a tangy, sweet addition.
Recipes
Grouper “On the Half Shell”
This is an easy way to serve freshly caught grouper, since you don’t have to worry about scaling it. Serve family-style with romesco.
Recipes
Roasted Radishes with Whipped Goat Cheese and Chimichurri
Buttery goat cheese accentuated by garlic oil, chimichurri, and roasted radishes spread across warm crusty bread: your next appetizer!