Catcher in the Rye

In Drink Recipes By Taste of the Seacoast / October 2016

Catcher in the Rye, the signature cocktail for the 6th Annual Best of Taste Bash, combines Woodford Reserve Rye, Averno Amaro Siciliano, Carpano Antica Vermouth and unsweetened cranberry juice, making for a festive and refreshing creation to celebrate all of the 2016 Best of TASTE winners.

French Onion Soup

In Food Recipes By Lisë Stern, Photo by Kindra Clineff / October 2016

The allium family is well represented here: Spanish onions, red onions, shallots, scallions, and garlic make for a full-flavored soup. Beef broth is traditional; use vegetable broth for a vegetarian version. Executive Chef Julie Cutting says, “Onions must cook slowly and become evenly browned. This process is slow. Do not brown too fast or use high heat.”

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.