When frost still dots our windowpanes, it’s easy to lean on hearty fare like stews and braises to fight the chill. But don’t forget the power of mind over matter: instead of hunkering down for hibernation, turn your dreams of springtime into edible reality. The perfect place to start? This bright and herbaceous ceviche from 21 Greenpoint's chef Sean Telo, who cooked for us at our recent JBF Greens event. Telo pairs fluke (local and wild-caught, if you can) with basil, chervil, and charred Fresno chiles mellowed with a bit of crême fraîche for a dish that will heat you up without the need to turn on the oven. Served with a side of chips for dipping, this dish will have you one step closer to dining al fresco. Get the recipe.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
