Food Recipes

Portobello Sliders

In Food Recipes By Lisë Stern / August 2016

Portobella mushrooms are the perfect ready-made veggie burger, given their flavorful, meaty texture. A garlicky marinade enhances the taste. Serve on a bed of greens or on sliced, toasted buns.

Duck Spice

In Food Recipes By Lisë Stern / July 2016

Executive Chef Ken Lingle uses this spice for seared duck breasts (hence the name), but he also uses it for grilled lobster tails and roasted cauliflower. Use as a rub.

Rhubarb Cheesecake

In Food Recipes By Lisë Stern / July 2016

This springtime pastry is a cross between a fruit pie and a cheesecake.

Cambodian Style Shrimp and Scallops

In Food Recipes By Lisë Stern / July 2016

Executive Chef Gerald Bonsey of York Harbor Inn uses a concentrated coconut broth for his Cambodian Style Shrimp and Scallops. For a vegan version, he recommends substituting tofu for the shrimp and scallops.

Scamorza Arrosto Con Tartufo

In Food Recipes By Lisë Stern / July 2016

 As the scamorza bakes, it melts and caramelizes. This appetizer recipe is made with truffles, but the dish could also be topped with pesto, caramelized onions, or tomato sauce. Serve with toasted bread and a green salad.

Rutabaga Bisque

In Food Recipes By Lisë Stern / July 2016

This vegan bisque, made creamy from pureed rutabaga, is great with crispy fried vegetables or greens, grilled bread, and grilled cheese.

Pear Strawberry Crisp

In Food Recipes By Lisë Stern / July 2016

David Ludwig writes, “A grain-free crisp? Believe it! This crisp is easy to make and so delicious your family won’t notice what’s missing. Get creative with seasonal fruits for a treat any time of year.”