Food Thinkers by Breville

by Erin Byers Murray

The challenges of shopping for seafood in a land-locked state. Read article

Letter from the Editor: The Lure of the Ocean

Oyster Farming in Massachusetts

Island Creek Oysters can be found in restaurants from Per Se to Gramercy Tavern. Chef Jeremy Sewall takes us on a visit to the farm on a beautiful summer day.

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Dave Pasternack on cooking seafood at home

Chef Dave Pasternack is called by some “the fish whisperer.” He’s a humble fisherman-chef, gruff in speech and demeanor, and extraordinary at getting the most incredible flavors from seafood.

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Fishy Practices

The mislabeling of seafood has made major news. Here’s a round-up from some of the sources we turn to for news.

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Season 2: Mind of a Chef

Climb inside the heads of two chefs – Sean Brock and April Bloomfield.

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Mullen’s cookbook, Hero Food, is his homage to the ingredients that make him feel his best. He believes good-tasting and good-for-you can be synonymous, and he demonstrates that daily in his kitchen at Tertulia.

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Chef Bites

Andrew Carmellini Defines a Chef’s Cooking Voice

Working for many years under Chef Daniel Boulud, and now on his own for more than a decade, Carmellini understands how life experiences can shape a chef’s cooking.

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From Grub Street

Everything You Wanted to Know about Ramps, but Were Afraid to Ask

How ramps became spring’s most popular, and divisive, ingredient … as told by Grub Street.

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Food Thinkers

Fishing for Real

by Jeremy Sewall

For those unaccustomed to cooking seafood, buying it can be an intimidating experience. But don’t let that be a deterrent. Follow this guide to identifying, purchasing, and cooking seafood at home.

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Food Thinkers

Turning the Tide

Chris and Tim shared their experience of those days after the oil spill like they were old Navy buddies. “We’re hopefully turning the tide and preserving the way of life here. We want to make sure the fishing community is strong and continues for generations,” Chris states.

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Leftovers

Food Thinkers

Spring Fling

by Seamus Mullen

As a chef, one of the most important things to do is to cook in season. I am obsessed with the providence of food. Your pantry in spring should include things like good eggs, healthy birds, sweet peas, crispy asparagus, and fresh berries. There are many spring ingredients like these that become heroes to me, not just because of how they come alive in my recipes, but also because of the good things they do for my body.

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Shrink Rap

Seasonal Affective Order

by Dr. Scott Haas

If there is ‘seasonal affective disorder,’ it stands to reason that there is ‘seasonal affective order.’ A time of the year when we feel rejuvenated, more alive than ever, and sustained by the brilliant and colorful scenery as well as the richness yielded by the soil and light. Ecco, spring.

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Good Cooking

The Barbara Lynch Foundation

Chefs have become a force in the world of fundraising, with some events costing attendees thousands of dollars a plate. For Chef Barbara Lynch, simply participating in one-off culinary fundraising events for various organizations no longer fulfilled her desire to give back. She wanted more.

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Chef Profile

Oyster Farming in Massachusetts

Chef Bites

Dave Pasternack on cooking seafood at home

From the Source

Fishy Practices

We're Excited About

Season 2: Mind of a Chef

Chef Profile

Seamus Mullen’s Heroes

Chef Bites

Andrew Carmellini Defines a Chef’s Cooking Voice

From Grub Street

Everything You Wanted to Know about Ramps, but Were Afraid to Ask

Food Thinkers

Fishing for Real

by Jeremy Sewall

Food Thinkers

Turning the Tide

Off the Menu

Porgy is Best

by Dave Pasternack

Leftovers

Food Thinkers

Spring Fling

by Seamus Mullen

Shrink Rap

Seasonal Affective Order

by Dr. Scott Haas

Good Cooking

The Barbara Lynch Foundation