Mi Cariño

In Drink Recipes By Catherine Walthers / April 2014

 Adapted from Maine Mead Works.

Curried Scallops Over Orzo

In Food Recipes By Lisë Stern / March 2014

Butternut squash puree, seasoned with saffron, works as a sauce in this dish, nicely complementing the curry on the scallops. You may have extra sauce; store in an airtight container in the fridge. Fresh mint adds a bright note.

Cidre D'Anjou

In Drink Recipes By Sara Beth Nelson / November 2013

Warm your insides with this winning cocktail of the 2013 Fall Craft Cocktail Competition. The Cidre D'Anjou by Chris McClain of The Portsmouth Gas Light combines Cointreau and mulled cider making a smooth and comforting spirit. Perfect for your holiday celebrations!

Warm Harvest Salad

In Food Recipes By Lisë Stern / November 2013

The salad makes the most of New England flavors.

Alehouse Mussels

In Food Recipes By Lisë Stern / November 2013

This appetizer is always in high demand at The Portsmouth Brewery, a comforting dish any time of year. “Make sure you have plenty of crusty bread and cold beer to go along with them,” says Chef Todd Sweet.

Light ’n’ Stormy

In Drink Recipes By Lisë Stern / September 2013

Adapted from Maine Mead Works.1-inch piece fresh ginger2 lime wedges, divided2 ounces cachaça (Brazilian rum)½ ounce HoneyMaker Semi-Sweet Meadsplash ginger beer (such as Captain Eli’s) 1. In a dry mixing glass, muddle the ginger and 1 lime wedge.2. Add the cachaca and mead and fill with ice. Shake and strain into a tall glass filled with ice. Top with ginger beer and garnish with remaining lime wedge.Makes 1 serving Photograph by Sara Beth Nelson

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.