About Barton Seaver

Barton Seaver

Barton Seaver has been the executive chef at some of the most celebrated restaurants in his hometown of Washington, D.C., including Hook and Blue Ridge. He’s now the Director of the Healthy and Sustainable Food Program at the Center for Health and Global Environment at the Harvard School of Public Health, the New England Aquarium’s Sustainability Fellow in Residence, and a fellow with National Geographic. He’s also the author of For Cod and Country and, most recently, Where There’s Smoke. He’s appeared on CNN, NPR’s All Things Considered, and the Splendid Table. In 2010, Seaver gave a TED Talk on sustainability aboard the National Geographic Endeavour. @bartonseaver

A glass bowl of homemade cocktail sauce with a spoon resting inside and bottles of chili sauce, hot sauce, and Worcestershire sauce in the background.

Homemade Cocktail Sauce

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Everyone needs a homemade cocktail sauce for shrimp that’s spicy with a wallop of horseradish and chili sauce. Just as God intended.

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A white bowl filled with smoky gazpacho drizzled with extra-virgin olive oil, and a spoon resting inside the bowl.

Smoky Gazpacho

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Sometimes a little unexpected tweak to tradition isn’t a bad thing. Nope. Not a bad thing at all…

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Leaves of grilled kale, coated with olive oil, on a white platter.

Grilled Kale

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Summer’s answer to the kale chip. They’re chewy, nutty, smoky, and unfathomly impossible to not nosh.

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Smoked Whitefish Brandade

Smoked Whitefish Brandade

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Turns out an old brandade can learn new tricks. Here smoked sable stands in for salt cod, bringing a smoky richness to the garlicky potato purée–to great effect.

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