FreshDirect’s co-founder stalks swordfish to its source.
We caught up with one of the contributors for our upcoming travel issue to learn more abut his unique experience on a swordboat off the coast of Nova Scotia.
Blues are the new black — or, at least, an easy, plentiful local catch that you can hook up for a simple, summer dinner.
The author teaches his son to get the blues.
Codfish is a humble fish, gracing the table in simple dishes around the world. But despite its seeming ubiquity, there isn’t much cod left in the oceans. Last week we attended part of a 2-day workshop at the OPENrestaurant at Parsons The New School for Design dedicated entirely to tracing the history of the rise and decline of the cod.
Fishers Island oysters are reknowned–and beloved by New York City chefs–for their briny taste and succulent sweet meat. In our current issue, Genie McPherson Trevor, editor of Edible Rhody, introduces us to the island’s bivalves and to Steve and Sarah Malinowski, the folks who raise the island’s only export.
Gabe the Fish Babe, aka 27-year-old fishmonger Gabrielle Stommel, delivers super fresh Rhode Island catch directly to prestigious city chefs.
In our current issue, Amy Zavatto takes us behind the scenes at Esca with Chef David Pasternack, a man who wields a reel and a knife with equal ease.