A delicious recipe for lemon-scented homemade donuts with blueberry compote from chef Jason Williams of The Well at Jordan’s Farm.
Recipes
Pan-seared shiitake mushrooms are the star ingredient in this hearty and delicious spring mushroom salad from MV Mycological.
This Blood Orange, Walnut, and Manchego Salad with Champagne and Honey Vinaigrette balances sweet, tangy, bitter, salty, and nutty flavors.
We love this marinated roasted pork loin, served alongside a savory-sweet salad with citrus and Manchego cheese
Unlike ceviche, in which the fish “cooks” in citrus juice for several hours, crudo is a last-minute dish. We love the flavor in this fresh scallop crudo.
Butter made by cooking powdered milk with unsalted butter until it takes on a walnut hue is the base of Eventide’s signature brown-butter lobster roll.