Christian Goerner breaks down how they make octopus (Polipo Alla Galicia) at Barchetta. It's a simple dish that does not mask the natural flavor of the octopus.
Dave Pasternack talks about cooking grey sole (flounder). Dave explains what to look for when catching it or buying it from a market.
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In this web-exclusive interview, celebrity chef Mario Batali explains how to cook restaurant-quality food without buying expensive cooking equipment.
Dave Pasternack is considered the father of crudo in the United States. Watch Dave cook his world famous crudo dishes as he explains the inspiration behind them.
Mike Onsinski talks about the history of oysters in America and why you should include it in your diet.
Speckled trout (locally known as weakfish) has a "creamy sweet meat" that can be enjoyed raw. Dave Pasternack shows off his freshly cleaned specimen.
Dave Pasternack talks about the Montauk porgy he is about to cook. He explains what to look for when buying the fish and what he thinks is the best way to eat it.
Looking to start a herb garden but don't know what to grow? Dave Pasternack explains how to get started and why it is worth it.