This April 13, 2015 photo shows lime and avacado streusel mini muffins in Concord, N.H. Avocados are bursting with healthy fats that satisfy, as well as fiber that fills you up. They  also can be used in baked goods in place of other fats. (AP Photo/Matthew Mead)

Whip up a batch of these to enjoy on the weekend, then stick the extras in zip-close plastic freezer bag for a quick snack that thaws in minutes on the countertop. They also happen to make a great breakfast-in-bed treat for the moms in your life on Mother’s Day.

This April 6, 2015 photo shows chocolate raspberry beet cake in Concord, N.H. Not sure about the idea of beets in a cake? Believe it or not, you won’t even know they are there. But you will know this is an incredibly moist and rich chocolate cake, and that’s what matters. (AP Photo/Matthew Mead)

We took beets and incorporated them into a delicious, moist and surprisingly rich chocolate cake. To up its lovability even more (because hey, your mom loves you) we added sweet-tart raspberries and serve the whole thing with a luscious buttermilk cream.

This March 23 2015 photo shows butterflied barbecue chicken with Alabama white sauce in Concord, N.H. (AP Photo/Matthew Mead)

And if you think about what mayonnaise, salt, pepper and lemon juice does to chicken salad, it all makes good sense! My version is similar to an old fashioned coleslaw dressing, but with less sugar.

This March 16, 2015 photo shows seared king salmon with lemongrass porcini jus in Concord, NH. (AP Photo/Matthew Mead)

“The kings are definitely special,” says Laura Cole, owner and executive chef at 229 Parks in Alaska’s Denali National Park. “They’re just more rich and wonderful. But you have to pay more homage to the fish than to the flavors on the plate.”

This March 16, 2015 photo shows pink salmon cakes on sourdough with lemon herb aioli  in Concord, NH. (AP Photo/Matthew Mead)

“We got pinks that I sauteed,” says Anita Lo, owner and executive chef of New York’s Annisa restaurant. While she doesn’t use them in the restaurant, Lo says pink salmon do well on the grill or in the pan, and offer an environmentally friendly dinner. “I’m interested in species that not everyone uses,” she says. “It’s a little more sustainable that way.”

This March 9, 2015 photo shows gingery rhubarb compote with piloncillo and orange in Concord, N.H. (AP Photo/Matthew Mead

That hat is called piloncillo and it’s one of my favorites, not only for its deep caramel flavor, but also because as far as sugar goes, it’s as close as you can get to biting down on a stalk of sugarcane itself (a treat I’d occasionally enjoy as a child).

This March 23 2015, shows a pepper steak frittata in Concord, N.H. (AP Photo/Matthew Mead)

To make multiple variations of frittatas for the same meal, I just break it down into multiple pans. So rather than cook one large frittata as described in this recipe, I divide the recipe between a handful of small skillets, allowing me to customize each — sausage for my son, vegetables for myself, etc.


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