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Seabird’s Eastern Seafood Cioppino | Video
When it comes to the cioppino at Seabird, chef-owner Dean Neff admits to packing it into a quart container to sip on the drive home from work
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Chicken and Cornbread Dumplings
Adrienne Cheatman puts her spin on the historic dish of chicken and dumplings with this savory, rustic chicken and cornbread dumplings recipe.
Recipes
Parsnips with Cream, Leeks, and Nutmeg
Preheat oven to 350 degrees. Fill a 4-quart saucepan with 3 quarts water and ½ cup of salt and place on stove over high heat. Meanwhile, peel parsnips on a cutting board and trim into approximately 3-inch long pieces. (Since parsnips have a conical shape, the thin [...]
Recipes
Zucchini and Leek Latkes
Preheat oven to 200 degrees and place a cooling rack on a sheet pan. Set aside. On medium heat, sauté leek in 1 tablespoon oil until translucent, about 5 minutes. Season potatoes and zucchini with salt and let sit 15 to 20 minutes. Press out as much [...]
Recipes
Braised Lamb Shoulder Brisket
“This dish is perfect for cooler days, and will find a willing companion in the Super Tuscan, Campo al Mare’s Bolgheri Rosso. The wine is smooth and elegant, but deeply flavored. It is essentially a French Bordelais blend, but instead created on the sunny, warm coast of Tuscany. Look [...]
Recipes
Brown Bread Stuffing with Dried Cherries, Leeks, and Walnuts
Chef Annie Pettry has time to make this beloved stuffing for her dad every year, as well as at her own home. Decca (now closed) used to close for five days over Christmas, something that is unheard of in today’s competitive restaurant landscape.
Recipes
Sichuan Steamed Flounder
Blanch bok choy in boiling water for 1–2 minutes and immediately place in an ice bath to stop cooking. Set aside. Season flounder with salt and pepper. Place fish in steamer and steam for 8–10 minutes, until flesh is flaky and tender.