From Our Kitchen
Food worth gathering around.
Family meals, outdoor cooking, seasonal recipes, and honest notes about what worked.
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20 recipes
Lobster rolls with butter, lemon & chives
Our homemade seafood rolls, from shelling to the finished plates.
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Homemade chicken pot pie
Creamy chicken and vegetables under a golden pastry crust.
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Creamy shiitake Dijon chicken
Our shiitake version with garlic, cream, lemon and a touch of Dijon.
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Blistered shishito peppers
Our farmers market find with sea salt and truffle oil.
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Mother Nature’s apple crumble
Four apple varieties, chia seeds, cinnamon and a maple-sweetened sprouted-oat topping.
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Sausage-stuffed banana peppers
Banana peppers filled with Italian sausage, mozzarella, Parmesan-Romano and garlic, with original prep photos and a suggested oven method.
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Farmers market BBQ spare ribs
Our low-and-slow pork spare ribs with Great Lakes Dortmunder Gold Lager BBQ Sauce.
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Rustic rosemary beef stew
A suggested slow-simmered beef stew with carrots, celery, onion and rosemary.
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Poached salmon platter
A shared platter with baby potatoes, cucumber, chopped egg, red onion, dill, lemon and capers.
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French escargots in 10 minutes
An imported French freezer find with 12 escargots, bubbling garlic-parsley butter, and crusty bread.
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10-hour smoked beef plate short ribs
A whole beef short-rib plate with a simple salt-pepper-garlic bark, smoked low and slow until probe-tender.
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Creamy shrimp and corn chowder
Tender shrimp, sweet corn, potatoes, bacon, and rosemary in a creamy one-pot chowder.
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Red wine beef osso buco
Cross-cut beef shanks braised with red wine, tomatoes, rosemary, onions, and carrots until fork-tender.
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How to prepare and eat Mont d’Or cheese
Garlic-studded Mont d’Or baked in its wooden box until molten, then shared with bread, prosciutto, and cornichons.
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Toasted Caprese sandwiches with cold white-bean salad
Fresh mozzarella, ripe tomato and basil in golden toast, with a bright cannellini-bean salad alongside.
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Grilled peaches with honey butter and ice cream
Warm, caramelized peaches with French vanilla ice cream and a quick honey-butter vanilla sauce.
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Homemade Lebanese seven spice
A warm, fragrant pantry blend for kafta, chicken, rice, stews, and roasted vegetables.
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Golden chickpea noodle soup
A comforting golden broth with chickpeas, vegetables, herbs, and delicate angel-hair noodles.
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Crispy baked jalapeño poppers
Cream cheese, sharp cheddar, garlic, and chives under a golden buttery panko topping.
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Grilled lamb and beef kafta rolls with seven spice
Juicy grilled kafta, warm pita, fresh vegetables, and a cool cucumber-herb yogurt sauce.
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