The cover image on Eric Ripert’s latest cookbook, “Seafood Simple,” is about as simple as can be. A piece of rosy salmon sits on a white plate on a white surface. The chef’s hands hover on either side ...
I’ve had a lot of good halibut this summer, but the olive oil–poached filet with its mash-up of fresh fava beans and artichokes @MercatChicago might be best of all.
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