This recipe takes me back to Marché Provençal in Antibes. We were staying in a friend’s little condo in Vieil Antibes and I was dying to cook dinner using fresh produce from the farmer’s market, a short walk away. So I picked up a beautiful white cod filet, leeks, tomatoes and garlic. With a few…

It is full on summer right now! Hot, humid, no breeze. Not good for sailing; not good for cooking on board. So let’s take a note from our southern states by cooking outside with your neighbors. Low Country Boil is South Carolina and Georgia’s solution to Maryland’s Steam Crabs or Louisiana’s Crawfish Boil. Put a…

Salmon is almost like the “steak” of bonefish…it’s ubiquitous, worth the price you pay, can be prepared any number of ways and is served in cultures worldwide. It’s delicious with just the simplicity of butter, lemon and garlic. It’s great raw and fresh in sushi and poke. And it is most succulent when marinated in…

With all the news going on these days it seems this Tuesday’s Mardi Gras has just gotten lost in the noise. This fabulous food fest…celebration of eating…gluttony galore…has totally snuck up on us. We tend to think of Mardi Gras as an American tradition but “Fat Tuesday” dates back to Medieval Times and people from…

dec·a·dent  /ˈdekəd(ə)nt/ The term “decadent” when used to describe food, typically refers to something that is “luxuriously self-indulgent, often rich, and lavish in taste and presentation.” Yes, this is decadent. Succulent scallops, seared to perfection with a delicate, creamy yet somehow refreshing sauce of poblanos and cilantro. You can’t go wrong serving this to guests.…