1 - 10 of 10 Results
1 - 10 of 10
  • Maple-Mustard Salmon with Corn and Basil

    Sweet corn and basil relish is a delicious way to top maple-mustard salmon filets. Cooking the salon on cedar planks keeps it moist and gives it a subtle woody flavor. If you can’t find cedar planks, or if the weather isn’t cooperating, you can also cook this salmon under the broiler for 3-4 minutes.

  • Clam & Shrimp Boil

    Celebrate Independence Day with a flavorful and easy-to-make small-batch clam and shrimp boil. Your family and/or friends will love this iconic American-Northeast meal. Make sure you tell them to bring plenty of napkins!

  • Lemon-Ginger Tea Brined Fried Chicken

    Piquant lemon ginger tea lends this brine special flavor—resulting in tender, moist and very flavorful fried chicken.

  • Spiced Apple Cups

    A rich seasonal pastry made with crisp fall apples, toasted almonds, and mascarpone cheese.

  • Fried Okra and Shallots with Fresh Cilantro

    Deep Fried Okra & Shallots with Fresh Cilantro is the perfect side to accompany any southern meal.

  • Pan Roasted Pork Chops with Glazed Peaches

    Simple, rustic with sweet and sour notes, this pork dish is best when peaches are at their peak. If out of season, try with pears, apples or figs. It’s also great with duck breast!

  • Fattoush with Lamb Skewers

    Middle Eastern fresh herb salad with vegetables and toasted pita bread is the setting for these spiced lamb kebabs. Sumac can be purchased from specialty delicatessens and gourmet stores. Serve drizzled with a fresh yogurt and goat cheese dressing.

  • Fennel & Citrus Roasted Striped Bass

    Whole fish makes a beautiful presentation—and tastes even better than it looks when stuffed with fresh fennel and herbs and cooked between layers of lemon and orange slices.


    Large moist lamb racks are separated into chops and filled with a goat cheese, rosemary and lemon mixture then baked so the cheese melts into the meat. Served on a simple bed of spinach and mushrooms.

  • Couscous with Prawns, Summer Vegetables, and Wine

    A simple and light dish made with large grained Israeli (pearl) couscous, prawns, and summer vegetables. A wonderful dish to take on picnics or to group “bring a dish” celebrations.