Recipes

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.

For the traditionalist, this no-muss, no-fuss blueberry cobbler is the ultimate summer comfort dessert. To truly indulge, top with vanilla ice cream and homemade whipped cream.

A simple, flavorful roasted carrots recipe served with herbed yogurt sauce.

This recipe for cheddar-ale dip combines some of our favorite classic Vermont flavors. The darker brew you choose, the stronger (and more delicious) the flavor will be.