Latkes con mole embrace the crisp simplicity of the shredded-potato staple and layer on the spicy, smoky depth of Mexico’s unofficial national condiment.
Or, if pollock is unavailable, the Helm Oyster Bar chef likes hake, haddock, or cod.
The RosellaKPT chef thinks flounder's mild flesh is perfect for layering with bolder flavors.
From bone-chilling to mouthwatering, a new cookbook emerges out of the King of Horror’s oeuvre.
Erin French's sweet clam chowder is “a quintessentially Maine recipe," Mills says.
The Harbor Cafe chef adds mirepoix and dashi for a full-flavored chowder.
“I always like to have monkfish on the menu,” says the chef at Natalie’s, in Camden. “It deserves way more attention than it gets.”
We asked Maine chefs to share seafood recipes using underappreciated Gulf of Maine groundfish. The results are hearty and delicious — and fortifying for local fisheries too.
The chef at Portland’s Sur Lie and Yarmouth’s Gather says you must resist the urge to sear the flaky groundfish.
Cranberries sold fresh need to be dry-harvested, which is how it’s done at Birch Bog Farm.
The Chopped champion pairs classic techniques with flavor-bomb ingredients to create his fish chowder.
Catch: A Maine Seafood Cookbook features seafood recipes from coastal-community members to fancy-restaurant chefs.