Food Recipes

Something to Snack On

In Food Recipes By Rachel Forrest / September 2013

This nibble consists of chili scented crispy kale plus bite-size pieces of pumpkin-sunflower seed granola; the pairing is an usual and addictive salty-sweet combo. Louis says the inspiration initially came from the Marcona almonds served at many tapas restaurants in Spain. The dish evolved to include local oats and kale; turning the oats and seeds into chunk-style granola, with a side of fried kale, gave a new England twist to the crunch offered by those almonds.

Surf Crab Cakes

In Food Recipes / March 2013

Surf tops these crab cakes with a Louisiana-style remoulade. Adapted from Executive Chef Michael Buckley of Surf Restaurant.

Tomato and Crab Gazpacho

In Food Recipes By Diane Bair and Pamela Wright / March 2013

This refreshing variation on the popular chilled soup gets a kick from horseradish and Tabasco. Adapted from 2012 Best of Taste Winner for Best View, Latitudes and Wentworth by the Sea

Chocolate Pâté

In Food Recipes By Lisë Stern / January 2013

This luscious chocolate terrine is a cross between a truffle and a flourless chocolate cake. Serve garnished with fresh raspberries or strawberries.

Casali di Bibbiano Cheesecake with Fresh Strawberry Sauce

In Food Recipes By Lisë Stern / December 2012

Alberto Guadagnini has been making this easy, rich no-bake cheesecake for years. In Italy, they call regular cream cheese “Philadelphia” cheese.

Cardamom Brown Sugar Snickerdoodles

In Food Recipes By Lisë Stern / November 2012

Snickerdoodles are an all-American cookie, a childhood favorite that inspired Joe. “My mom had made them with shortening, white sugar and cinnamon, and I loved them, but the first time I tried them with this particular combination, I was hooked,” he writes on his blog at joeyonan.com. “Cardamom has that haunting, mysterious flavor that makes it one of my favorite spices, and using it brought these squarely into adulthood.”

Shrimp, Scallop, and Mussels with Pico de Gallo

In Food Recipes By Lisë Stern / September 2012

Brandolini created this seafood concoction as a nightly special to highlight a great trio of shellfish.