Recipe: Pan-roasted cod with a wild mushroom fennel cream sauce, marmalade butternut squash and braised ruby chard

One of the privileges of living in New England is the access to fresh fish from the Georges Bank and local waters. When the frigid temperatures of late January set in, I often find myself craving the hearty stews and baked dishes that epitomize some of the best seafood cuisine around. This past Sunday was [...]

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Skate wing dressed with grapefruit juice-black butter, served with roasted acorn squash and caramelized onions

I was struck again by how similar the taste of the skate flesh was to lobster, though it wasn’t quite in the class of a fresh bug pulled out of a pot of steaming sea water.

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