Brightly colored vegetables make this a beautiful dish. Chow fun noodles can be found at Asian markets.

The Bar & Grille serves these Maryland-style crab cakes with a spicy aioli sauce.

This zesty cocktail includes Karner Blue Gin, named for the New Hampshire state butterfly, is infused with the requisite juniper, plus eight other botanicals, including cardamom, lemon and orange peel, and cinnamon.

James Burnham, sous chef at Mombo in Portsmouth, is in charge of the award-winning charcuterie program. Making bacon safely at home requires curing salt, also known as Pink Salt or Prague Powder#1, a mixture of table salt and sodium nitrite, which inhibits the growth of bacteria and prevent botulism. Curing salt is not meant to be consumed directly or substituted for any other kind of salt in any recipe. (It is very different from Himalayan pink salt, which won’t work in curing.) Curing salts can be purchased in specialty food shops and online and should be stored separately from all other kitchen salts.

These Greek meatballs are infused with a variety of herbs. Serve by themselves or with a side of rice.

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.

Catcher in the Rye, the signature cocktail for the 6th Annual Best of Taste Bash, combines Woodford Reserve Rye, Averno Amaro Siciliano, Carpano Antica Vermouth and unsweetened cranberry juice, making for a festive and refreshing creation to celebrate all of the 2016 Best of TASTE winners.