Food Recipes

Chocolate Stout Cake with Vanilla Bean Frosting

In Food Recipes By Lisë Stern / February 2016

This deep dark chocolate cake gets added flavor from chocolate stout. Chef Ben Hasty says they use whatever chocolate stout they happen to have on tap.

Winter Parsnip Confit

In Food Recipes By Lisë Stern / December 2015

Confit is a generic term for foods that have been cooked very slowly in some kind of fat. Most commonly confit involves duck leg quarters. Here, Chef Brendan Vesey of The Joinery makes the most of sweet Seacoast parsnips using this process. 

Pad Thai

In Food Recipes By Lisë Stern / October 2015

Pad Thai is one of those highly adaptable dishes. Want all veggie? Omit the fish sauce and replace with soy sauce. Want something more substantial? Stir in the cooked protein of your choice— shrimp, fish, tofu, chicken, or beef. If you like heat, add chilies.

Classic Crème Brûlée

In Food Recipes By Lisë Stern / October 2015

The simplicity of this recipe is what makes it taste so good. Make vanilla sugar by placing a halved vanilla bean in a few cups of sugar in an airtight container. Let rest at least a day before using for best flavor. This classic brûlée is infused with vanilla beans for flavor, but you could use other flavorings, like pistachios or lavender.

Yellowfin Tuna

In Food Recipes By Lisë Stern / September 2015

Pimentos serves their pan-seared, sesame seed–crusted tuna on a bed of edamame succotash, finished with a soy glaze and a wasabi microgreens garnish.

12-Hour Braised Pork Ribs

In Food Recipes By Lisë Stern / July 2015

This is one of Martingale Wharf’s most popular appetizers. Make sure to start this two days before you plan to serve it.

Ahi Tuna Coconut Ceviche

In Food Recipes By Taste of the Seacoast / June 2015

With so many folks at the 2015 Chowder Fest held at Prescott Park requesting Chef Paula Da Silva’s Ahi Tuna Coconut Ceviche recipe, here it is for all to enjoy!