CHEF NICK UNANGST | SERG PARTNER & SENIOR CULINARY DIRECTOR

2021 TOP CHEFS: CHEF CAREY BACSIANO | STREET MEET AMERICAN TAVERN

2021 TOP CHEFS: CHEF TONY ARCURI | SENIOR SERG PARTNER

2021 TOP CHEFS: TIM NELSON | SERG PARTNER & CULINARY OPERATIONS DIRECTOR

2021 TOP CHEFS: CHEF TERESA BRANDOW AVOCADO BLEU

CHEF BRAD BLAKE SERG PARTNER & EXECUTIVE CHEF SKULL CREEK BOATHOUSE

INGREDIENTS
Fresh American Red Snapper Fillet (6oz.) Blackening seasoning
Soy oil

SUGAR COOKIES KEEP IT EASY FOR THE HOLIDAYS

You have them — friends that deliver beautiful cookie trays at the holidays, full of handcrafted delectable treats. You’d think that they spent hours sculpting each perfect cookie, all individually delicious. They might have, but there’s a secret method to success for a holiday cookie collection: a cookie base that can perform more than just one job.

There are many cookie bases, but for holiday decorating, you just can’t beat a sugar cookie. This recipe is delicious and versatile, able to be shaped into intricate cut out cookies or pressed into a cheesecake crust. Just don’t eat them all before it’s time to give them away.

MONTHLY’S CEO SHARES HIS GO-TO SUMMER DISH

Today we are going to cook an all-in-one dish that is simple, satisfying and interesting. 

The first time we came across this dish was on Martha’s Vineyard. We had just come ashore after sailing from Newport and had worked up an appetite. It was summer and the constant salt-filled breeze reminded us that although we were on land, we were also in the middle of an ocean. As we sat outside on wooden benches, it felt natural to order a dish that marries land and sea: cannellini beans with squid (calamari) and broccoli spears.