An easy, festive treat for any occasion
This is one of Executive Chef Suzi Maitland’s favorite dishes at The Paddle Inn, a savory tomato broth loaded with seafood. Optional chorizo gives it a spicy kick.
The Roundabout is rightly famous for their corned beef hash.
The Ciderhouse Cookbook authors write, The combination of cider syrup and scallops might seem like gilding the lily to seafood purists, but this is a peerless dish. We were first introduced to cider-glazed scallops at a gorgeous restaurant up the road called the Blue Heron, in Sunderland, Massachusetts. Tucked into a bed of flavorful Le Puy lentils, the whole ensemble was truly sublime, and we are now evangelists for the cause.
This rich seafood pasta is enhanced with the assertive flavor of Gorgonzola.
Dante D’Antilio says that this is “Southern Italy’s most recommended dinner for the patrons of the world’s oldest profession.” (The word puttanesca is Italian for “in the style of a prostitute.”) Dantilio recommends fresh linguine, but the sauce can work with any pasta style.
This is a fully loaded sandwich, great for breakfast, lunch, or brunch.