Dennis Prescott shares recipes from his cookbook, Cooking with Confidence

CLASSIC MARITIME FISH CHOWDER

In my part of the world, chowder is a religion. Every cook in New Brunswick probably has their own version of chowder, and this is mine. The important thing to keep in mind is that a fish chowder is only as good as the fish you put in it, so you should use whatever super-fresh white fish is best where you live. I like cod and haddock, mild and flaky varieties that are abundant where I live, but you could make this with halibut or pollock, or add cooked lobster, crab meat, or shrimp to the base, or shucked clams or oysters. Once you’ve added the milk and cream to the chowder, don’t let it come to a boil, which can cause it to separate—a gentle simmer is hot enough to cook the fish. Low and slow, y’all. Serve the chowder with crusty bread for sopping up the flavorful brothy deliciousness.


CHICKEN FRICOT

Chicken fricot is happiness in a bowl. This Acadian version of chicken and dumplings is the height of cold-weather comfort food. Though I’m not Acadian myself, I’ve had the privilege to grow up alongside that incredible community. This is a humble, nostalgia-packed recipe that folks from my part of the world enjoy when feeling a tad under the weather, when a nor’easter rears its wintery head, or when we just want a taste of home. My version steers slightly away from the original, adding garlic and lemon, and will become part of your recipe repertoire for years to come.


TARTIFLETTE

If you’re looking for rib-sticking food and cold-weather comfort, you need look no further than the Alps, where the locals have perfected the art of meals showcasing potatoes, cured meat, and cheese. Tartiflette, a sort of potato casserole that originated in the Savoy region of France, is one of the finest examples and a wonderful thing to make when it’s snowing sideways. Tartiflette is traditionally made with Reblochon, a washed-rind cow’s milk cheese with an assertive flavor and distinct creaminess. If you can find it, by all means use it for this recipe. If not, you can substitute another mountain cheese that melts well, such as fontina or Gruyère. And if you want a vegetarian version, simply omit the bacon; it won’t be traditional, but it’ll still taste great. Because this is rich, I like to serve it with a big green salad with a zippy, acidic vinaigrette.

SRIRACHA MAPLE SALMON WITH AVOCADO PINEAPPLE SALSA

 

I adore this recipe! This salmon has an irresistible balance of spicy and sweet, much like teriyaki, and is topped with a fresh, bright pineapple salsa (though, if you want to streamline the recipe, the fish is brilliant on its own, too). Note that the fish needs to marinate for at least 8 hours, so plan ahead. It’s well worth the wait.

Excerpted from Cook With Confidence by Dennis Prescott. Copyright © 2024 Dennis Prescott. Photographs by Dennis Prescott. Published by Penguin an imprint of Penguin Canada®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.