Dennis Keohane

cutting-steak

Cutting Steak Right: Slicing Against the Grain

Obviously, we love a great steak as much as anyone. And there is nothing we dislike more than when a simple mistake ruins a fantastic, tender steak. So as a bit of public service, we want to make sure that you are aware of one of the most common ways […]

save-bristol-bay

Saving Bristol Bay, Home of the Best Salmon in the World

In southwest Alaska, where the Alaskan Peninsula meets the Bering Sea, lies Bristol Bay, a pristine natural treasure and the home to one of the most bountiful salmon fishing regions on the planet. Bristol Bay provides all five varieties of Pacific salmon, including almost half of the sockeye salmon in the […]

different-cuts-of-chicken

Bone-In vs. boneless chicken: When and how to prepare it

Do you know why boneless, skinless chicken tends to be more expensive than its bone-in counterparts — especially when we’re talking about organic, free-range options? Do you know the difference between a boneless, skinless chicken breast than a chicken tender? How about chicken thighs, should you buy them boneless, or […]

salmon fishing

A Conversation with Matt Luck, A Longtime Alaskan Salmon Fisherman

Matt Luck is the founder of Pride of Bristol Bay and Alaska Wild Caught Seafood, ventures that source wild-caught salmon from small, family-run fishing operations in Bristol Bay, Alaska. As a fisherman and purveyor, Matt supplies the sustainably-harvested wild Alaskan salmon now available through ButcherBox through his company Alaska Wild Caught Seafood. For more […]

Sweet and savory: How to use bacon in desserts

Desserts are so often sweet, sweet, and sweet. While delicious, they lack the complexity of other, complementary tastes, like salty, savory, and fatty flavors. Enter bacon: With its ability to add crispy, crunchy texture and salty, savory, even smoky flavor to anything it graces, it actually makes for an ideal […]