Recipes

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.

These fantastic apple cider doughnut muffins pack all the flavor of cider doughnuts without the fuss and the frying. The trick is to pack them with concentrated apple cider syrup for fruity goodness.

We love this bright recipe for spring mushroom and fiddlehead paella with saffron rice, English peas, peppers, and spring garlic from Evan Mallett of Black Trumpet in Portsmouth, New Hampshire.

You’ll love the classic summer campfire flavors in this easy s’mores tart recipe, featuring a graham cracker crust, creamy chocolate filling, and a marshmallow topping broiled to form a gorgeous golden crust.

Being able to whip up a batch of these airy cheddar gougères, or cheese puffs, is one of the best skills that a host who likes to entertain can acquire.