Food Recipes

Fall Squash Hash

In Food Recipes By Lisë Stern, Photo by Kindra Clineff / December 2016

Chef Alex Thomas of The Wellington Room in Portsmouth, NH serves this multi-squash hash with his Bone-in Braised Short Rib. It also goes great with a holiday turkey or ham. You can save the seeds from each kind of squash and toast them for a tasty snack.

French Onion Soup

In Food Recipes By Lisë Stern, Photo by Kindra Clineff / October 2016

The allium family is well represented here: Spanish onions, red onions, shallots, scallions, and garlic make for a full-flavored soup. Beef broth is traditional; use vegetable broth for a vegetarian version. Executive Chef Julie Cutting says, “Onions must cook slowly and become evenly browned. This process is slow. Do not brown too fast or use high heat.”

Portobello Sliders

In Food Recipes By Lisë Stern / August 2016

Portobella mushrooms are the perfect ready-made veggie burger, given their flavorful, meaty texture. A garlicky marinade enhances the taste. Serve on a bed of greens or on sliced, toasted buns.

Duck Spice

In Food Recipes By Lisë Stern / July 2016

Executive Chef Ken Lingle uses this spice for seared duck breasts (hence the name), but he also uses it for grilled lobster tails and roasted cauliflower. Use as a rub.

Rhubarb Cheesecake

In Food Recipes By Lisë Stern / July 2016

This springtime pastry is a cross between a fruit pie and a cheesecake.

Cambodian Style Shrimp and Scallops

In Food Recipes By Lisë Stern / July 2016

Executive Chef Gerald Bonsey of York Harbor Inn uses a concentrated coconut broth for his Cambodian Style Shrimp and Scallops. For a vegan version, he recommends substituting tofu for the shrimp and scallops.

Scamorza Arrosto Con Tartufo

In Food Recipes By Lisë Stern / July 2016

 As the scamorza bakes, it melts and caramelizes. This appetizer recipe is made with truffles, but the dish could also be topped with pesto, caramelized onions, or tomato sauce. Serve with toasted bread and a green salad.