Salmorejo is a simple warm-weather soup from Spain. It is similar to gazpacho, but is thickened with crusty bread and does not contain diced vegetables in the soup.
Sarah Waldman
Chef Gavin Smith’s variation on a classic mignonette sauce for oysters features fresh watermelon juice and minced jalapeños.
Gavin Smith
Chef Molly Levine uses mushrooms from MV Mycological for these delicious tacos, which also feature her chipotle sauce.
Molly Levine
This flavorful carrot recipe is inspired by the dish that appears on Chef Scott Cummings’ menu every night at Down Island restaurant.
Scott Cummings
Local eggs and locally baked bread make a big difference in this open-faced sandwich.
Olivia Pattison
Sarah Waldman's recipe for a fruity sherbet celebrating the season’s juicy berries.
Sarah Waldman
Sear-roasting is a great technique for cooking any firm fish, but the real star in this dish from chef Michael Brisson is the saffron-horseradish cream sauce.
Michael Brisson
Look for jumbo-lump crabmeat at the fish market to make these crab cakes, which will cook best if you make them ahead and refrigerate.
John Shepherd
