Bill Telepan runs the hot NYC restaurant, Telepan, with his signature version of contemporary American cuisine. A graduate of the Culinary Institute of America, Bill Telepan has classical training in France as well as experience working with some of the biggest names in New York City kitchens, including Daniel Boulud and Alfred Portale. Telepan is the author of "Inspired by Ingredients".
Shrink that waistline with a delicious end shrimp dish from chef Scott Conant.
Chef Scott Conant poaches chicken in olive oil for rich flavor with a light touch.
Chef Tom Valenti whips up a simple saute that's light on fat but big on flavor.
Stay slim and trim with Chef Michael Romano's succulent slices of sea bass.
Rebecca Charles sears up a pan of light sea scallops with fresh roasted vegetables.
Chef Marco Canora takes the heavy pasta out of ravioli in this traditional dish.
Perfect for summer, Aaron Sanchez creates a shrimp and scallops dish in citrus marinade.
A dessert that won't hinder your bikini goal, Nick Malgieri brings plain berries alive with a rich and crunchy almond topping.
Seafood for the bikini-clad sea-goer, Chef Rebecca Charles sautes a sea bass fillet with lobster broth and vegetables.
Chef Scott Conant nets a slow-roast wild salmon with a clam and mussel cucumber salad; low in carbs, high in taste.
