Inspired by a pepper-pot soup, a “three sisters” soup, and our own harvest vegetables plus a spaghetti squash from a friend’s garden, this turned out saucy and flavorful. Any kind of leftover cooked squash will do, but it’s a nice … Continue reading
Bright, refreshing, and effortlessly cool, the Pink Cadillac Cocktail, created by the Brunswick Hotel’s food and beverage manager Lauren Williamson, is what happens when a paloma gets a glow-up. Made with a vibrant grapefruit–cilantro cordial, a touch of bitter Suze, … Continue reading
I’m Irish, so if you put a potato in front of me, I’m going to love it. But if you put a potato salad in front of me, I do have this short list of requests right here: lots of … Continue reading
Abel’s Lobster and Bar Harbor Catering Company are proud to be a part of the Gulf of Maine Research Institute’s Tastemakers program, which highlights businesses that are committed to putting a diverse range of local fish, shellfish, and sea vegetables … Continue reading
The artichoke season extends from late February for the smallest ones—the size of a large nut, which are eaten whole—to early spring and summer for the large, fat, plump ones. Artichokes have been enjoyed from Sicily to Naples and beyond … Continue reading
There’s nothing quite like a creamy, cheesy crab dip to kick off a spring gathering. Packed with tender lump crabmeat, rich cream cheese, and a touch of Old Bay seasoning, this dish from James Beard–nominated Emerging Chef duo Jason Eckerson … Continue reading
This simple meal of grains, greens, and vegetables from Annemarie Ahearn, founder of Salt Water Farm Cooking School in Lincolnville, is dressed in a bright and brilliant buttermilk dressing that makes each spoonful a pleasure. It’s the type of dish … Continue reading
Vermont native Devin Finigan, the James Beard–nominated executive chef at Aragosta at Goose Cove, graciously reworked the seasonal restaurant’s stuffed lobster pasta recipe for MH+D readers cooking at home. Instead of filling the pasta (as pictured here on Aragosta’s spring … Continue reading
”The concept for this dish is based on one of my favorite French brasserie dishes, a crispy duck leg confit served with a red wine and mustard glaze alongside a crispy chicory salad,” explains chef Matt Ginn, culinary director at … Continue reading
Roasted Allium & Balsamic Jam Roasted Allium and Balsamic Jam will inject a potent sweet-and-savory jolt to whatever’s for lunch or dinner. Its several alliums (plants in the garlic and onion family) mellow out as they caramelize during the roasting … Continue reading
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