We all probably use chicken more than any other animal in the house for cooking.  Why?  I would say it is a few of reasons: 1.)    Chicken has such a neutral flavor that it can be prepared in any style and fits into most cultures cuisine. 2.)    Chicken is still one… Continue Reading

Thirsty Thursdays no more; instead try Tapas Thursdays at Turner Fisheries! The restaurant is bright with 7 foot high French café windows overlooking Copley Square but balanced with mahogany tones on the walls and hardwood floors. Contemporary décor with nautical subtleties in the artwork make for soothing, beautiful backdrop as… Continue Reading

It was a beautiful night last night; breezy and balmy and I found myself walking around the North End with a desire for something sweet. I didn’t feel like waiting in the long line of Mike’s Pastry so I stumbled into a little patisserie on Cross Street (46 Cross Street) called Maria’s Pastry… Continue Reading

Turner Fishers is participating in Boston’s Restaurant Week, offering great deals on lunch and dinner. From March 6-11th and March 13-18th, stop in for a three-course lunch for $20.11 or your choice of appetizer and entrée for only $15.11. After 5pm, Turners will be offering a three-course dinner for $33.11…. Continue Reading

1.5 oz Captain Morgan Spiced Rum 1 oz Malibu coconut-flavored Rum 2 slices of orange 4 raspberries 2 oz lime sweet ‘n sour 12 mint leaves 2 oz club soda Method: 1. Add mint leaves, lime sweet ‘n sour, oranges, raspberries in a highball glass. 2. Muddle for about 5… Continue Reading

2.5 OZ Crop Vodka Ice Tea Splash 0.5 OZ Green Tea Liqueur Simple Syrup Shaken over ice Garnish with a lemon wedge * Served in a martini glass

This past Sunday, November 21, 2010, was the 1st Turner Fisheries Seafood Recipe Challenge cook-off and it was quite the event.  The event was held in an industrial kitchen (absolutely mammoth) in The Westin Copley Place and yes, Turner Fisheries has its own kitchen along with a third kitchen at… Continue Reading

This is a favorite week night meal that can be served as a first course or as a meal when paired with crusty bread and a salad. It’s my own variation/combination of several different recipes. Ingredients: 3-4 chipolte peppers in Adobo sauce 1/4 cup chopped cilantro (reserve 2 TB) 3… Continue Reading

My recipe is Cod fish with onion lemon sauce. It can also be made using any other kind of white fish Ingredients: *        4 Cod fish fillets *        1 large onion chopped *        1 cup chicken broth *        1/2 cup of flour *        1/4 cup chopped fresh cilantro *        zest… Continue Reading

New England Seafood Salad (serves 4, with leftovers) My recipe is inspired by all of the wonderful seafood that the New England area is known for, blended together with fresh herbs and greens in to a refreshing salad. The flavors twist the classic New England Chowder experience into a light… Continue Reading