Butternut squash puree, seasoned with saffron, works as a sauce in this dish, nicely complementing the curry on the scallops. You may have extra sauce; store in an airtight container in the fridge. Fresh mint adds a bright note.

The salad makes the most of New England flavors.

This appetizer is always in high demand at The Portsmouth Brewery, a comforting dish any time of year. “Make sure you have plenty of crusty bread and cold beer to go along with them,” says Chef Todd Sweet.

This nibble consists of chili scented crispy kale plus bite-size pieces of pumpkin-sunflower seed granola; the pairing is an usual and addictive salty-sweet combo. Louis says the inspiration initially came from the Marcona almonds served at many tapas restaurants in Spain. The dish evolved to include local oats and kale; turning the oats and seeds into chunk-style granola, with a side of fried kale, gave a new England twist to the crunch offered by those almonds.

Surf tops these crab cakes with a Louisiana-style remoulade. Adapted from Executive Chef Michael Buckley of Surf Restaurant.

This refreshing variation on the popular chilled soup gets a kick from horseradish and Tabasco. Adapted from 2012 Best of Taste Winner for Best View, Latitudes and Wentworth by the Sea

This luscious chocolate terrine is a cross between a truffle and a flourless chocolate cake. Serve garnished with fresh raspberries or strawberries.