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. Read more

This springtime pastry is a cross between a fruit pie and a cheesecake. Read more

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. Read more

 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. Read more

This vegan bisque, made creamy from pureed rutabaga, is great with crispy fried vegetables or greens, grilled bread, and grilled cheese. Read more

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.” Read more

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