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Gourmet Recipes

New England Inspired Shrimp Summer Rolls
New England Inspired Shrimp Summer Rolls
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By: Irvin Lin

Fresh, bright, and full of coastal flavor, these shrimp summer rolls are a refined take on a warm-weather classic. Sweet corn meets Old Bay–poached shrimp, with the aromatic broth doing... Read more...
Cumin Marinated Steak Kabobs with Roasted Red Pepper Pesto
Cumin Marinated Steak Kabobs with Roasted Red Pepper Pesto
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By: Heather Cheney

Seasoned with cumin, coriander, garlic and chipotle chili powder, these easy steak kabobs are a perfect entree for summer entertaining. Paired with the Roasted Red Pepper Pesto, the kabobs are... Read more...
Mussels with Basil-Butter Sauce
Mussels with Basil-Butter Sauce
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By Lauren Keating

Mussels might seem fancy, but they’re really simple to make at home for a romantic night in. Serve with plenty of crusty bread for dipping into the delicious basil-butter sauce! Read more...
“Peking” Duck Crepes
“Peking” Duck Crepes
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By: Marge Perry & David Bonom

This multi-cultural, streamlined version of the classic Chinese “Peking Duck” dish is made with seared duck breasts rather than a whole roast bird , and the meat and crisp vegetables... Read more...
Cranberry Crumb Coffee Cake
Cranberry Crumb Coffee Cake
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By: Mallory Lanz

This tender, moist coffee cake, featuring tart cranberries, brown sugar streusel and a sweet vanilla glaze makes for a wonderful holiday brunch treat. Read more...
Caramelized Onion and Goat Cheese Tart
Caramelized Onion and Goat Cheese Tart
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By: Rosemary Mark

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Crab and Bacon Beignets with Harissa Aioli
Crab and Bacon Beignets with Harissa Aioli
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By: Irvin Lin

This savory version of classic beignets is perfect for holiday parties; crab and bacon make them a fan favorite. Harissa is a spicy red pepper sauce that can be found... Read more...
Savory Olive and Rosemary Brown Butter Biscotti
Savory Olive and Rosemary Brown Butter Biscotti
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By: Irvin Lin

Traditionally biscotti are Italian semi-sweet cookies that are served with coffee or tea. There’s no reason these twice-baked treats can’t also be savory! These olive and rosemary biscotti are perfect... Read more...
Pecorino Crème Brulee with Caramelized Balsamic Sugar
Pecorino Crème Brulee with Caramelized Balsamic Sugar
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By: Marge Perry & David Bonom

Balsamic vinegar adds a subtly hint of tang to the sweet bruleed topping on this pecorino custard. It may be made in advance and served at room temperature, but the... Read more...
Gorgonzola and Rosemary Crème Brûlée
Gorgonzola and Rosemary Crème Brûlée
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By: Marge Perry & David Bonom

The heady combination of pungent gorgonzola and piney rosemary makes this a memorable and rich start for a meal or the focal point as an entrée for a luncheon or... Read more...
Roasted Garlic and Parmesan Crème Brûlée
Roasted Garlic and Parmesan Crème Brûlée
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By: Marge Perry & David Bonom

This unusual crème brulee presents familiar flavors and ingredients in a new way. Roasted garlic adds sweet depth to the parmesan custard to make a hauntingly delicious dish that may... Read more...