Hot & Sour Soup
Hot & Sour Soup You can put together a delicious home-style version of this ubiquitous...
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Mizo-Glazed Pork Belly With Asparagus, Fried Egg & Nori
by Mike Peters, Owner/Chef, The Tasty. The pork belly’s initial cooking renders some wonderful...
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Strawberry Panna Cotta
Strawberry Panna Cotta This sweet, pink panna cotta is the perfect dessert for when you're...
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Salad of Spring Lettuces
by Chef John Hamilton, The Tasty WITH WALNUTS, PROSCIUTTO, RICOTTA, AND GRILLED LEMON VINAIGRETTE...
Read MoreDROWSY BEE BEDTIME DRAUGHT
3 hop cones 6 mint flower spikes 4 pink clover blossoms 1 tablespoon chamomile flowers 1 tablespoon linden flowers local honey*, to taste Put 3 cups local spring water in a small pot with a lid. Bring to a boil, add hops, and...
Read MoreLydia Hatch’s Coffee Mousse
4 eggs, separated 1 cup sugar 1 cup strong hot coffee (that made with a French press works well) 2 cups heavy cream In the top part of a double boiler, whisk the egg yolks, and beat in the sugar and then the coffee. Place over...
Read MoreRye Tavern Pork Chop over Gnudi
Chef Andrew Swain locally Sources his Ingredients For this stand-out dish from Whip’s farm, BOJ Farm, and Allen Farm. For Gnudi: 2 cups roasted butternut squash, mashed 2 cups all-purpose flour 1 tablespoon chopped sage zest...
Read MoreCreamy Italian Microgreen Dressing
2 Friends Farm : Creamy Italian Microgreen Dressing ½ cup olive oil ¼ cup apple cider vinegar 1 to 2 cloves garlic 1 tablespoon lemon juice ¾ teaspoon salt ½ ounce basil microgreens 1 teaspoon dried oregano leaves ½ cup water ½...
Read MorePancakes by Cream, Etc.
With good reason, Cream’s version of the sturdy American breakfast classic sells like, well, hot cakes. If you do like Craig does, sourcing the best local milk, eggs, and syrup, you can make a surpassingly good breakfast at...
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Strawberry Rhubarb Crisp
Strawberry rhubarb crisp is the perfect dessert to start the summer dining season, and is sure to be loved by all who try it!
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