A delicious alternative to traditional meatballs.
Scrumptious baked flounder that is so tender it falls off the bones.
Fresh fall king salmon with grilled radicchio Trevisano.
Delicious and different - spaghetti with lobster and chiles.
A savory dish of minestrone with monkfish and fall vegetables.
Grilled white Portuguese anchovies with fresh goat cheese and green olive tapenade.
Two simple yet delicious methods for preparing scallops.
David Pasternack shows a great way to use up portions of fish that are often overlooked.
David Pasternack explains how to perfectly grill a porgy and prepares salsa verde.
David Pasternack is an award winning chef and avid angler. He is the chef at ESCA - a southern Italian trattoria devoted to celebrating the fruits of the sea. When not in the kitchen, David can be found catching striped bass in Long Island Sound for a fresh meal.
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