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What could be more fun?

Ok, so you always wanted to try to make this. Dangerous....

Gotta have this recipe up your sleeve. A winner every time.

Such a nice dish to make for brunch or a nice comforting dinner. Sub andouille sausage for the bacon for a more New Orleans kind of thing.

A good video for technique. use our dredge or follow this recipe. Either way.

A great side dish made from great mushrooms from Mycopolitan. Substitute tarragon or rosemary for the thyme or blend them all together. 

For the adventurous. Yeah, that means you. This recipe produces an amazingly tasty dish that can eating right away hot or chilled and eaten the next day cold. Wow.

A great quick recipe that will stun everyone, including yourself. You can certainly make this into a pasta dish as well.

A great technique to add to your repertoire. Produces a tender cooked tuna that can be eaten as is or crumbled to add to make a Tuna Nicoise. The trick is to let is rest overnight in the oil before using it. Wow. Just Wow.

Uhhhhh....part 2

Why not be decadent if you are going to go casual. Deviled eggs don't have to be plain. These are amazing.

I love this simple recipe. For added texture, double the recipe for two pounds of crab meat - 1 lump and 1 super lump. Prepare the whole recipe except the super lump. Once everything is mixed well, fold in the super lump so that it doesn't break up. This way, you get a really crabby mixture with large pieces to bite into. Mmmm...good.

One of the more interesting and unusual techniques you will see in preparing fish. The fillets are skin on AND scales on. Check it out, try in out. Very cool stuff.

A super easy recipe that was originally designed for Black Cod or Sablefish. Use it for that or for salmon. Such amazing flavor only requiring a little patience while you marinate over night. That's all you really need.

This recipe is so old school and so regional. What better than to have someone from the area showing us how to do it. By the way, you could stuff shrimp, mushrooms and clams with the filling if you wanted to. Just saying...

Great recipe for a complete meal. Bronzino fillet is super quick to cook on the grill or pan seared. Think mediterranean like this recipe but have  fun doing whatever you like!

 Sablefish, or more commonly called Black Cod (it's not really a cod) has been on every Japanese menu over the past 20 years. Usually expensive but so easy to make. You can marinate this fish for up to three days. I would recommend at least two. 

The nicest type of cod out there as far as texture and firmness goes. haddock is a favorite of the Northerners for good reason. It may soon be a favorite of yours.

Only spaghetti and meatballs can claim to be a better pairing than linguini with clams. In my book, clam sauce wins. Here is a simple and classic way to do it. 

There is nothing more flavorful than fish cooked in a broth or sauce. The sauce flavors the fish. The fish flavors the sauce.  You don't get that fish smell from searing and it's so easy. She uses cod here but you can certainly use halibut, salmon or mahi. 

Here is an informative recipe on how to cook monkfish. Great technique and some little tricks. Simple as well.

Such an easy recipe you will ask yourself why you every order mussels out. One of the quickest meals you can make. Get your baguette ready...

A clean way to cook salmon without having the residual smell of seared salmon in your house. In fact, the perfume is magnificent. Also, you get a cleaner preparation producing salmon that is, in my humble opinion, even better chilled. Try it. You'll see.