Owner and head chef of critically acclaimed Rebecca Charles' Pearl Oyster Bar in New York City, Rebecca Charles began her career in Manhattan, then left for nearly a decade to cook in Maine. Awarded four stars at the White Barn Inn in Kennebunkport, she returned to Manhattan to work as sous chef at the Upper East Side landmark, Arcadia. Rebecca is also author of acclaimed book, "Lobster Rolls and Blueberry Pie".
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.
Chef Bill Telepan reels in a scrumptious striped bass that'll be easy on the waist line.
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.
