Chef Rick Shell makes a lobster broth using lobster bodies, onions, celery, carrots, garlic, corn cobs, herbs, water, bay leaves, and tomato paste all boiled and simmered for an hour, then strained. You can also use any kind of seafood broth. Read more
Erin Mahoney makes homemade beet-infused vodka and black pepper simple syrup for this cocktail, which gives it a unique flavor. Extra simple syrup can be storied in an airtight container at room temperature. Read more
Restaurant Week Portsmouth Spring 2019's cocktail challenge grand prize winner was Jake Mehrmann of The Friendly Toast in Portsmouth, NH. The winning drink is titled The "Handsome Devil" featuring Barr Hill Gin. Read more
Bimini is a modern American gin. All gin uses juniper as its primary botanical flavoring; Bimini Gin uses it differently. Read more
Serve this rich and hearty meat loaf with mashed potatoes and sauteed cabbage. Read more
Beef is marinated with a dry rub, smoked, and braised for a succulent entree. Serve with Potato Cakes, Braised Cabbage, and Glazed Carrots. Read more
