Back to Top
-
Read more- Good News Cafe
Woodbury, Connecticut
The Buffet Book * Ici La Press
Available through Ici La Press Carole Peck is revered as a chef, restaurateur, caterer and cooking teacher. When unavoidable cooking for a crowd turns festive occasions into dreaded nightmares, turn to Ms. Peck’s cookbook, The Buffet Book. Filled with elegant, seasonal recipes for brunches with ten to dinners for 50, The Buffet Book will soon be one of your favorite tomes. For reservations at the esteemed Good News Cafe, phone (203) 266-4663. -
Read more- John Scheepers
Bantam, CT
I concocted this between Christmas and New Year's when I wanted to serve something kind of special but nothing time consuming or tricky. It is also nice because you can prepare it in advance and freeze it. Just add the grated gruyere after you thaw it and before popping it into the oven. It is lovely served with a lightly dressed green salad and warm crusty bread. -
Read more- Castle Hill Inn & Resort
Ocean Drive
Newport, Rhode Island
Phone: (401) 849-3800
www.castlehillinn.com
Located on a 40-acre peninsula, this 1875 gabled Victorian mansion is perched on a sunny bluff over Narragansett Bay. The Inn’s chefs artfully craft seasonal dinner and tasting menus from the finest regional produce, fish and meats. Each inspired course is a unique, sensory feast. We also adored the wild Alaskan king salmon filet, grilled with pan roasted green cabbage, sweet sausage and fingerling potatoes with a Pinot Noir beurre rouge. -
Read more- John Scheepers
Bantam, CT
We adore sautéed shrimp and after years of experimenting, we came up with this recipe. It is sinfully delicious with or without the lo mein noodles. -
Read more- David Hugo, Chef/Owner
The Starry Night Cafe
Ferrisburgh, VT
www.StarryNightCafe.com
We had an enchanting Valentine’s dinner at The Starry Night Cafe with friends: we each had different entrées, one more wondrous than the next, with extraordinary combinations of tastes, textures and the finest of ingredients. Just south of Burlington, The Starry Night Cafe has a magical atmosphere, delightful staff and a superb menu. For reservations, call (802) 877-6316. -
Read more- John Scheepers
Bantam, CT
We love to have quick-fix recipes at the ready for items that we always have in the pantry and freezer, and this recipe qualifies. Frozen raw shrimp thaw out quickly in a cool to room temperature water bath and we always have a piece of peeled ginger root in the freezer ready to grate. By freezing peeled ginger root, you can avoid wasting unused ginger root, plus, it grates better when frozen. If we ever have too many lemons, we squeeze them and pour the juice into ice cube trays, and then store the frozen lemon cubes in airtight freezer bags for quick use. This recipe comes together so quickly. -
Read more- The Totally Corn Cookbook
by Helene Siegel and Karen Gillingham
Published by Celestial Arts
Produced by Becker & Mayer! available at Penguin Random House
The series of Totally Cookbooks unlocks the breadth of recipes available for corn, garlic, potatoes, strawberries, carrots, chile peppers, eggplant, tomatoes (and other key ingredients like chocolate, shrimp or mushrooms). Perfect for corn-loving kitchen gardeners in a summer gift basket, The Totally Corn Cookbook has really wonderful recipes to make the most out of the peak of the corn harvest. -
Read more- John Scheepers
Bantam, CT
I've developed a taste for really cold oysters on the half shell and particularly love the taste-explosion of the first oyster's fresh sea saltiness. But if a second or third oyster is in the offing, I prefer a little spoon of Mignonette Sauce per oyster. -
Read more- John Scheepers
Bantam, CT
I fell in love with sate and peanut sauce the first time that I had it at Restaurant La Plume in Haarlem, the Netherlands. Since then, we have worked on recreating it in our own kitchen at home. It is another recipe that is great for company since you can prepare it in advance and be part of your own party (with a little help at the grill). If I wanted to simplify things and just grill one meat, I would make it a pork sate. -
Read more- John Scheepers
Bantam, CT
This is one of those recipes that is as good from your own frozen corn as it is from just picked-and-cooked corn. It is delicious on a hot summer night as it is on a cold winter’s evening. We like to serve it with Asparagus Rafts followed by a light dessert, like Buttermilk Panne Cotta and orange liquor-macerated strawberries.
-
Read more- Four Season Farm
Harborside, Maine