Recipes

This July 13, 2015 photo shows crispy millet bibimbap, roasted sesame sweet potatoes with peach gochujang sauce in Concord, N.H. This dish is from a recipe by Melissa d’Arabian. (AP Photo/Matthew Mead)

Bibimbap is a Korean rice bowl — white rice topped with meats, veggies, kimchee (intensely pickled cabbage) and hot sauce. Often, the meat is tossed in Korean barbecue sauce, lending a perfect sweetness to balance out the tangy and spicy flavors of the other ingredients. Bibimbap is a complete multi-course meal in a bowl, slipping effortlessly into our grab-and-go culinary culture.


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This June 15, 2015 photo shows cinnamon citrus granola with pepitas and cashews in Concord, N.H. This dish is from a recipe by Alison Ladman. (AP Photo/Matthew Mead)

Our granola recipe is a great starting point, but customize it as you see fit. Combinations to consider include: coconut-almond-chocolate; lemon zest and sunflower seeds with dried pineapple and mango; and pistachio-cherry-white chocolate.


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This June 15, 2015 photo shows banoffee partaits with salted toffee in Concord, N.H. This dish is from a recipe by Aarti Sequeira. (AP Photo/Matthew Mead)

I still remember the first time I had banoffee (banana and toffee, get it?) pie, a beloved dessert in the United Kingdom. My homeroom teacher, Mrs. Tarbot — normally a rather tight-lipped, stern woman — in an unusual bout of kindness made us some banoffee on the last day of school.


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This June 15, 2015 photo shows penne pasta with tomatoes, zucchini and creme fraiche in Concord, N.H., a weeknight-friendly meal that is big on flavor, but not on labor. (AP Photo/Matthew Mead)

To make the point, I created this fast and flavorful pasta dinner that tosses whole-wheat penne with cooling diced tomatoes and zucchini, a mess of fresh basil and a dollop of creme fraiche to tie it all together. Of course, feel free to substitute whatever fresh veggies inspire you. But since you’re serving them raw, be sure to finely chop them.


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