Think you can recreate the mouthwatering Monkfish Osso Buco from our summer cover? Here’s your chance to show off your skills—and win a prize!
🔪 HOW TO ENTER:
1. Cook the dish using the recipe from the Summer 2025 issue. Get creative. It does not have to look identical. Use any firm whitefish and plate as you please.
2. Snap a photo of your delicious creation.
3. Submit it to us for a chance to win a $50 gift card to Simpson Spring in Easton!
(The Simpson Spring and Edible crews will pick their favorite. The criteria? Deliciousness! The most delicious-looking photo will win.)
4. Email photo to laurie@ediblesema.com and/or post to our Facebook page here: facebookpost.com (pending)
5. Enter by Sunday 8/17/25
💡 Need a little help getting started?
Join us for a live cooking demo with the recipe’s creator, Chef Coe, at Early Bird in Kingston!
📅 Cooking Demo Details:
Monday, August 11
6 PM – 8 PM
Early Bird, Kingston, MA 02364
$25 includes small bites from the Early Bird menu + tastings of the featured Monkfish Osso Buco!
Sign up here!
🐟 Looking for monkfish or other firm whifish options?
Peruse the freezer case at Simpson Spring (fish sourced from Red’s Best in Boston), or try Woods Seafood in Plymouth.
🔥 Let’s get cooking, Southeastern Mass! Share with a friend who loves to cook and challenge them to #CookTheCover!
Here’s the article that inspired the recipe:
