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Ask A Chef: How To Make A Restaurant-Quality Crab Cake
Chef Morgan likes to use both Dungeness and rock crab meat to create complexity and texture.
Fried Oysters: Stewart’s Dining Room & Oyster Saloon, Halifax
Ocean-fresh oysters fried in a light herb-crumb coating.
Herb-crusted Yellowfin Tuna
Eric Ripert shows us the best way to cook a piece of tuna.
Provençal Fish Stew
A hearty winter soup that originates from France.
Steamed Vancouver Island Clams
This Pinot Gris wine pairing compliments the acidity of the tomato and fennel.