Garlic and white wine bring out the briny flavor of these mussels. Read more

Restaurant Week Portsmouth 2015's winner of the cocktail challenge was bartender Timeena Hartford from Cure Restaurant in Portsmouth, NH. The winning drink was titled “Neapolitan’s Secret” Read more

A little bit of this truffle-like cake goes a very long way. It also freezes well and is good straight from the freezer on warmer days. Read more

Mule Kick, the signature cocktail for the Best of Taste Bash 2014, combines Vermont Gold American Small Batch Vodka (distilled from 100% maple sap), NH's Squamscott Ginger Beer, and pear nectar, making it a smooth and refreshing signature cocktail to celebrate all of the 2014 Best of TASTE winners. Read more

A roasted tomato sauce and chive-laced sour cream are the perfect accompaniment to these rich lobster cakes. Read more

Flag Hill’s Karner Blue Gin, named for the endangered state Karner Blue Butterfly, has piney and nutty characteristics from juniper berries, along with subtle flavors from summer savory, orris root, cubab berries, and five other botanticals. Read more

This East-meets-West dish applies the seasonings of Korean cuisine—tamari, sesame oil, garlic, and ginger—to Mexican tacos, plus a hint of beer. Serve with rice and kimchi on the side. Read more