FALL DELIGHT
byPPX Events Chef Kyle Daley’s recipe for Nantucket bay scallops and fall hash. INGREDIENTS • 2 pounds Nantucket bay scallops • 4 cups medium…
Ngredients
ON A ROLL
byServe up some lobster rolls this September… TOPPER’S style. TOPPER’S LOBSTER ROLLS Serves 4 TO MAKE THE LOBSTER SALAD • 1 1⁄4 pounds lobster…
SWEET SUMMER
byPrivate chef Annie Hauser shares her recipe for “Free the Glutens Carrot Cake”. FREE THE GLUTENS CARROT CAKE CAKE 1⁄2 cup virgin coconut oil,…
LITTLE DUMPLING
byMirabai Perfas shares her recipe for pork and vegetable Big Hug dumplings. INGREDIENTS 1⁄2 pound ground pork 1 cup kale, finely chopped 3⁄4 cup…
SWEET & SAVORY
byBartlett’s Farm pastry chef Devon Francis shares his recipe for tomato soup and carrot cake. TOMATO PECORINO SOUP INGREDIENTS – 4 cups of Bartlett’s…
HAVIN’ A BALL!
byThe Proprietors Chef Michael LaScola’s recipe for red lentil falafel. INGREDIENTS • 1 cup red lentils (soak in water overnight) • 2 tablespoons chickpea…
SWEET STUFF
byPrivate chef Kaity Farrell puts her own twist on an old-fashioned American classic with her Semolina Lilac Strawberry Shortcake. An old-fashioned American classic with…
STARRING ROLL
byPerfect for your family picnic, Cru’s Executive Chef Erin Zircher shares her secret recipe for legendary lobster rolls. INGREDIENTS 4 11⁄2-lb. live lobsters (makes…