Food Recipes

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.”

Dolmathes (Stuffed Grape Leaves)

In Food Recipes By Lisë Stern / July 2016

Dolmathes, or stuffed grape leaves, are a favorite vegetarian appetizer.

Row 34 Halibut Ceviche

In Food Recipes By Lisë Stern / June 2016

Ceviche is raw fish that is “cooked” using some kind of citrus juice. Row 34’s ceviche gets a feisty kick from jalapeño chilies.

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.