The Last Bite, Maple Cheescake
It’s not always easy to find a local restaurant dessert menu just begging for you to order dessert...
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Recipes
Red Wine & Urfa Chili Chimichurri
Red Wine & Urfa Chili Chimichurri From Farm & Coast Cafe's Head Butcher, Ricky...
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Chef Coe’s Thai-Inspired Lobster Bisque
Thai-Inspired Lobster Bisque Here’s my Thai-inspired lobster bisque that’s rich, and...
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The Complete Thanksgiving Holiday Dinner – step-by-step. Resources too!
Create new favorites this holiday season and add some pizzazz to your dinner plate, as you deepen your connection to our region and to the people who grow our food. A complete Thanksgiving dinner in one recipe and Southeastern Massachusetts ingredient resources as well.
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Roasted Salmon
Roasted Salmon Salmon or white fish (portions or steaks (Approximately 4 to 6 ounces per...
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Seaweed Butter
Seaweed Butter While you’re waiting for Barton’s new cookbook to be released, check out...
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Risotto alla Milanese
Risotto alla Milanese 1½ cups Arborio rice1 small onion (finely chopped)2 tablespoons...
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Baked Clams on the Half Shell
Baked Clams on the Half Shell 12 raw top neck quahog clams (Be sure all the clams are...
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New England Clams & Stuffies Explained: What Are Stuffed Quahogs?
Stuffies—New England’s beloved baked stuffed clams—are more than just a tasty dish. Also known as stuffed quahogs, they’re a coastal classic with deep local roots.
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Seafood Made Simple: Barton Seaver’s Mission to Get America Cooking Fish
-Barton Seaver, Seafood Evangelist Silver-tongued and handsome as the devil, chef-author-activist...
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Monkfish Osso Buco
Monkfish Osso Buco with Risotto alla Milanese A coastal twist on a classic comfort dish, this...
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Ugly Fish, Smart Choice: Why Unloved Species Matter
A chef’s relationship with the ocean goes beyond just sourcing ingredients, it’s about respecting...
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Eat The Invasives: Green Crabs
*Exciting Note: St Ours dehydrated green crab broth is coming very soon! Resources: eSEMA...
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Culinary Escapades: The Chef’s Not so Secret Garden
By Stephen Coe. The relationship between chefs and their gardens is an intimate and symbiotic...
Read MoreHoly Ghost Soup by Maria Lawton
Holy Ghost Soup Per Maria: “When I serve this recipe, I use 3 soup tureens, which makes a wonderful presentation that everyone loves!” 1 pound beefshanks or beef short ribs2 pounds boneless chuck roast2 large onions (chopped)3...
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Cherry Tomato Rice Salad
Cherry Tomato Rice Salad 1 cup uncooked wild rice blend or brown rice2 cups vegetable broth15...
Read MoreTomatillo Salsa Verde Recipe
Tomatillo Salsa Verde Recipe 2 pounds tomatillos (husks removed & washed)6 jalapeños (seeded Optional: seeds removed)4 garlic cloves (unpeeled)1 medium-large onion (unpeeled)⅔ cup fresh cilantro leaves2 teaspoon salt1 lime...
Read MoreGarden Pesto
Garden Pesto 2 cups fresh basil leaves1 cup spinach½ cup grated Parmesan cheese⅓ cup pine nuts (or walnuts as a substitute)2 to 3 garlic cloves½ cup extra virgin olive oilSalt and pepper to taste (Optional: A squeeze of fresh...
Read MoreGrilled Shishito Peppers
Grilled Shishito Peppers 1 pound shishito peppers1 to 2 tablespoons olive oil1 tablespoon honey½ teaspoon sea salt (or to taste)1 wedge Foxboro Cheese Asiago for grating (or other locally made, aged hard cheese) (Optional: Lemon...
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