Food Recipes

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!

Salmon with Castelvetrano Vegetable Caponata

In Food Recipes By Lisë Stern / June 2015

Castelvetrano olives are green Sicilian olives, available in gourmet markets. A balsamic-soy glaze seasons the salmon.

Mussels Bianco over Linguine

In Food Recipes By Lisë Stern / May 2015

Garlic and white wine bring out the briny flavor of these mussels.