Bahn Mi is a traditional Vietnamese sandwich with several components, all of which can be prepared in advance. Read more

 This tasty taco is made with ultra slow cooked short ribs, with homemade kimchi and apple slaw on a flour tortilla. To save time, if desired, use store-bought kim chi. Each component can be prepared in advance. Read more

A great way to use kale a superfood and hardy winter green. Plus, put enough crispy pancetta on top and you’ve got a chance at winning over kale-doubters.   Read more

This French stew makes the most of local seafood, a good representation of the type of food served at The Wellington Room. Note that the lobster stock makes enough for at least two batches of bouillabaisse. Read more

Ron Boucher writes, “This stew originated in the Brunswick, Virginia, area. It was passed down from the Acadian Indians. The original recipe has been enhanced a bit to make it more interesting, well rounded, and full flavored. Although it adds an Italian influence, the flavor of this is further enhanced by serving it with fresh pesto and grated cheeses.” Read more

Chef Evan Mallett of Black Trumpet Bistro in Portsmouth, New Hampshire, prepared this colorful red and green pasta for Kathy Gunst’s class when he visited as a guest chef last December. He recommends serving the pasta with a mixture of seasonal farm vegetables, or with Kathy Gunst’s Spinach Topping. Read more

Kathy Gunst writes, “Kids hate spinach, right? Wrong! When Chef Evan Mallett of Black Trumpet came to school to show the kids how to make homemade pasta, I quickly put together this simple topping. I wasn’t sure the kids would like it—but they ended up lining up for seconds and thirds!” Read more