Main Course

Stuffed Clam Bake

This Southern cornbread, bacon, and topneck rendition of Cape Cod’s stuffed quahogs baked in shucked and cleaned half-shells of hard-shell clams make a delicious shellfish entree.

Curried Tarragon Chicken Salad Wraps

An exciting twist on the classic chicken salad, the addition of warm Indian spices combined with peppery tarragon and creamy avocado coolness make this sandwich worth remembering.

Leek Fondue Tart with Pistachio Crust

The rusticly elegant accent of goat cheese-stuffed brie and drizzled honey compliments the perfect blend of savory and sweet to balance this flavorful tart.

Brussels Sprouts Soufflé

Brussels sprouts caramelized with pancetta is a winning combination. This recipe takes the decadence one step further by transforming the dense mixture into a light and airy soufflé.

Tomato & Aubergine Tart

This unassuming tomato and eggplant tart captures the home-grown taste of a summer garden. For a kaleidoscope of pattern, color, and texture, try using a variety of heirloom and cherry tomatoes. Ingredients For the Aubergine Topping: 2 cups ¼-inch-thick sliced French aubergine or Japanese eggplant 1 tablespoon extra-virgin olive oil […]

Page 2 of 3
1 2 3