Charred Brussels Sprouts with Lardo, Fiore Sardo, and Piquillo Peppers

When fall arrives and the leaves begin to turn, I start to get excited—yes, really, excited!—for brassicas and crucifers. Brussels sprouts have gotten...

Lamb Meatballs with Yogurt Sauce

Made with ground lamb and cooked in a tangy yogurt sauce, these are a delicious variation on a classic meatball. While meatballs aren’t difficult to m...

Yellow Curry Thai Scallops

My wife, Pam, and I both love Thai food. This simple northern Thai curry is inspired by the yellow curry served at Tong D in Barrington, Rhode Island,...

Lightly Charred Greens with Butternut Squash and Spicy Breadcrumbs

This recipe celebrates what we in the Northeast have at the farmers’ market in early- to mid-spring—overwintered kale, spinach, broccoli and chard—all...

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