Recipes

Made in the style of escargots with lots of butter and garlic, this easy Mussels Gratinée recipe from Jacques Pépin will find its way into your regular repertoire.

Made with maple sticky bun cakes, a scrumptious German chocolate cake filling, and drizzled with even more caramel, this Sticky Bun Layer Cake from Vermont baker and author Gesine Bullock-Prado is truly a breakfast of champions.

As seen on Weekends with Yankee, this modern burger recipe from Portsmouth chef Evan Mallett boasts a flavorful combination of ground beef, mushrooms, and beets.

With an eye toward sustainability, New Haven, Connecticut, chef Bun Lai shares this vegan fried chicken alternative that even meat eaters will love.

It’s a combination of flavor, fragrance, and memory that makes these gingerbread cookies so special and guarantees their permanent place at the table. An easy lemon filling turns them into elegant sandwich cookies.

This sweet, berry-infused cranberry cordial makes a lovely variation on a Kir Royale when mixed with Champagne or sparkling wine. Pour into pretty bottles to give as a holiday or hostess gift.

This easy roasted beet salad topped with crispy goat cheese uses just a small number of ingredients to produce a delicious and filling meal.

This simple orzo salad recipe combines smoked trout with tomatoes and herbs in a lemony dressing. It’s the perfect summer side dish to take to your next picnic, potluck, or cookout.

This simple, flavorful pan-seared rainbow trout recipe with wild mushrooms comes from chef Brendan Pelley of Boston’s Doretta Taverna and Raw Bar.

The combination of butter, garlic, and vermouth in the sauce for these baked bay scallops is heavenly – be sure to serve with lots of bread for mopping up the juices.