Seamus Mullen

Vigorously squeezing the cucumbers to remove as much water as possible helps to concentrate their flavor and creates a thicker dip.

This simple veg-forward broth (with #aneggonit) is the ideal cure for whatever ails you.

Even steaming can overcook chicken. Keep the heat and steam gentle and remove it when it’s just firm and has a bit of spring when pressed.

For perfectly cooked halibut, all you need is a kiss of high heat from a grill or cast iron pan and a simple vinaigrette. This version is served with a juicy tomato salad.

This fish recipe is as healthy as it is easy—which is very!

This dressing is coconut milk and lime juice—and it's amazing.

If you can only find skin-on halibut, carry on: After the fish is cooked, wiggle a spatula between the skin and the fillet, and it will slip right off.

If you can’t find no-sugar-added pineapple, this recipe works with pretty much any dried fruit of your choice.

We fell hard for the za’atar paste in this everyday frittata, which combines olive oil, lemon zest, and garlic.

Eating clean doesn’t mean missing out on flavor.

Chef Mullen cooks his eggplants directly in the coals of his wood-burning oven, a great technique to try the next time you’re grilling, or you can try this in a fireplace. But you’ll get the same effect (minus a little less smoky flavor) by using a broiler.

Seamus Mullen, chef/owner of New York's Tertulia, shared this recipe exclusively with Epicurious. These croquettes put a Thanksgiving spin on a dish from Tertulia's Spanish menu. In addition to using leftover turkey meat, Mullen's recipe also takes care of any extra mashed potatoes and stuffing, and he suggests serving the croquettes with leftover gravy or cranberry sauce. "Don't worry about being too precise with amounts," insists the chef. "The beauty in cooking leftovers is improvisation."