— Seafood
Seafood Recipes.
The North Atlantic table — lobster, cod, oysters, and what the dock brings in.
I came to Boston knowing nothing about cold-water fish. Over a decade later, the North Atlantic is central to how I cook. These recipes feature the seafood I source from the New England coast — lobster from Maine, oysters from Wellfleet, cod from Cape Ann, scallops from Nantucket. Each guide reflects what I have learned about cooking with what the dock brings in, treated with the respect and technique these ingredients deserve.
Cedar-Plank Salmon with Lemon, Dill, and Warm Mustard Glaze
Cedar-plank salmon has that unmistakable aroma that makes guests look up before the plate even lands. I love how the wood perfumes the fish without overpowering it, and the lemon-dill finish keeps everything bright and clean. It feels summery, polished, and just dramatic enough for a luxury dinner at home.
Cod Brandade with Olive Oil, Garlic, and Potato
Cod brandade is humble in origin but luxurious in texture, which is exactly the kind of contrast I love. When I make it well, it becomes silky, savory, and deeply comforting, with enough elegance to belong on a refined table.
Maryland-Style Crab Cakes with Dijon, Herbs, and Lemon
I make crab cakes with a light hand because I want the crab to stay the star. When they are done right, they are crisp at the edges, delicate in the center, and rich without feeling heavy.
New England Clam Chowder with Bacon, Potatoes, and Thyme
Living in Boston, I take clam chowder seriously. I want it rich but not gluey, full of clam flavor, and balanced so the bacon, potatoes, and cream support the shellfish instead of burying it.
Steamed Littlenecks with Chorizo, White Wine, and Grilled Bread
This is one of those dishes I love because it feels both rustic and expensive at the same time. The littlenecks open in a broth full of garlic, wine, and chorizo fat, and suddenly the whole room smells like the coast. Give me grilled bread on the side and I'm happy, because nothing should be wasted once those clam juices hit the bowl.
Halibut en Croûte with Spinach, Lemon-Herb Cream, and Fennel Butter
I love serving this halibut en croûte when I want seafood to feel elegant without losing its soul. The pastry gives you that golden dramatic finish, but inside the fish stays delicate, moist, and quietly luxurious. It's the kind of plate I bring out for private dinners when guests want to feel taken care of from the first crackle of the knife.
Crab Linguine with Lemon, Chili, and Parsley
Crab linguine is one of my favorite ways to make a dinner feel luxurious without making it heavy. The sweetness of the crab, the perfume of lemon, and the quiet heat of chili do most of the work if you let them. I keep the sauce light, glossy, and fast so the seafood stays the star from the first twirl to the last.
Saffron Seafood Rice with Shrimp, Mussels, and Squid
When I cook seafood rice like this, I'm chasing depth in the pan and confidence in the table. The saffron, stock, and shellfish build a perfume that feels festive the moment it starts to simmer, and that crisp layer underneath is always worth the patience. It's not just about ingredients for me; it's about giving rice enough flavor to deserve the center of the plate.
Salmon en Papillote with Fennel, Asparagus, Lemon, and Dill
I love serving salmon en papillote when I want something elegant, clean, and full of perfume at the table. As the parchment opens, the steam carries lemon, dill, and the sweetness of fennel in a way that always feels a little theatrical and very refined.
Grilled Swordfish with Salsa Verde, Capers, and Lemon
Swordfish is one of those ingredients that rewards confidence. I like to grill it hard and fast, then cut through its richness with a sharp salsa verde so the whole plate feels vibrant instead of heavy.
Butter-Poached Lobster
New England lobster poached gently in clarified butter until sweet and barely set. Served with drawn butter and chives. Nothing else needed.
Grilled Oysters with Herb Butter
Wellfleet oysters from the Cape, opened on a hot grill, flooded with garlic-herb compound butter. Summer on the half-shell.
Skillet Cod, Brown Butter, Capers
Twenty minutes, one pan, and the kind of brown butter that hides nothing.