David Ludwig writes, “A grain-free crisp? Believe it! This crisp is easy to make and so delicious your family won’t notice what’s missing. Get creative with seasonal fruits for a treat any time of year.”

Dolmathes, or stuffed grape leaves, are a favorite vegetarian appetizer.

Ceviche is raw fish that is “cooked” using some kind of citrus juice. Row 34’s ceviche gets a feisty kick from jalapeño chilies.

Marmalade and blood orange bitters add an air of sophistication to this Manhattan.

This deep dark chocolate cake gets added flavor from chocolate stout. Chef Ben Hasty says they use whatever chocolate stout they happen to have on tap.

Confit is a generic term for foods that have been cooked very slowly in some kind of fat. Most commonly confit involves duck leg quarters. Here, Chef Brendan Vesey of The Joinery makes the most of sweet Seacoast parsnips using this process. 

Alo-Ha, the signature cocktail for the Best of Taste Bash 2015, combines New Amsterdam Vodka, Polly & Joan's Hand-Crafted Pineapple Cordial, fresh squeezed lime juice, and vanilla bean simple syrup, making for a deliciously fruity and refreshing creation to celebrate all the 2015 Best of TASTE winners!