September 15, 2013 – September 21, 2013

Striped Bass Chowder from 'The Catch'

Ben Sargent got his cooking career started by slinging chowders from a Brooklyn surf shop. So it should come as little surprise that he includes so many recipes for the seafood stew in his new cookbook, The Catch. This chowder, made with striped bass and broccoli rabe pesto, serves as a perfect bridge between quick summer meals and heartier cold-weather soups and stews. More

Fall French 75

Playing up the tart, fruity side of the Concord grapes, this drink pairs fresh grape puree with floral St. Germain in a variation in the classic French 75. More

Plantain-Crusted Mahi mahi with Pineapple Salsa from 'The Catch'

Mahi mahi takes well to tropical-themed preparations, such as this creative twist on fried fish from Ben Sargent's new cookbook, The Catch. Instead of breading or battering the fish, Sargent coats the mahi mahi fillets with a thin layer of crushed plantain chips. The chips make for an ultra-crisp coating on the fish, and add needed sweet richness to the lean fish. A big spoonful of pineapple and tomatillo salsa is a perfect accompaniment, adding bright freshness to the fried fillet. More

Potato, Chorizo, and Spinach Tacos

This dish started its life as potato and chorizo tacos, a dish I've eaten dozens and dozens of times. But for some unexplained reason, halfway through my last batch I decided that it needed something extra, and before I quite realized what I was doing, I dumped in an incredible amount of spinach. More

Flying Sea Urchin Pasta with Fish Roe and Chives from 'The Catch'

I had my first bite of raw fish sushi in high school, but it wasn't until a couple of years ago that I finally persuaded myself to try uni. The delightfully pure saltiness of the roe was a surprise; its subtle, oceany richness captivated me, and I've been eating it at sushi joints ever since. Until this week, however, I had never brought some home to cook with myself. More