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 →

September is the unofficial start of soup season, and there’s nothing more satisfying than a big bowl of stew, stock, or broth. “This cauliflower soup is one of my favorite recipes to make year-round,” explains Alan Hines, who formerly worked … Continue reading →

Growing up in Cambodia, Chenda Cameroun ate this simple noodle dish with sweet and sour sauce. Today, Cameroun works in the quality assurance department at Luke’s Lobster’s production facility, ensuring that each piece of lobster that’s been steamed and hand-picked … Continue reading →

This three-part recipe turns your classic grill night up a notch with a creamy avocado mousse, tangy pickled onions, and a sticky harissa yuzu glaze that adds a sweet and spicy touch to easy-to-grill chicken skewers. “I love grilling in … Continue reading →

Enter the lush embrace of the Garden of Eden. Allow these fresh botanical flavors to transport you and your partner to a paradise of love, temptation, and pure bliss. INGREDIENTS INSTRUCTIONS If desired, chill two coupe glasses in the freezer … Continue reading →