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Seafood Cioppino made by Dean Neff of Seabird in Wilmington
Recipes

Seabird’s Eastern Seafood Cioppino | Video

When it comes to the cioppino at Seabird, chef-owner Dean Neff admits to packing it into a quart container to sip on the drive home from work

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Recipes

Snap Bean and Radish Salad with Pickled Shrimp

This snap bean and radish salad is a fun and zesty appetizer that’s great to make ahead for a no hassle start to your meal.

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Other

The Drowsy Chaperone

Combine first three ingredients in wine glass filled with ice. Give a few stirs, then top with Champagne and garnish with lemon twist.

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Key Ingredient

Quinoa Salad with Carrots, Pickled Shallots, Ricotta, and Sumac Vinaigrette

Make the pilaf: In a medium pot over medium-high heat, warm oil and add shallot, garlic and red pepper. Cook until shallots are translucent, about 1 minute Add the quinoa and toast for about a minute. Add ½ cup water, thyme, and bay leaf ,and season with [...]

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Other

Champagne with Breakfast

Add all ingredients except champagne to shaker. Shake, then double strain into a coupe glass. Top with champagne and garnish with 3 thinly sliced apple slices dipped in cinnamon, fanned out over top.

Pork salad THUMBNAIL
Other

Stone Fruit Salad with Bacon

Make the vinaigrette: In a medium bowl, whisk together all ingredients with 2 tablespoons water and set aside for at least 10 minutes to let the flavors meld.

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Other

Sparkling Julep

In a glass, muddle mint and turbinado syrup. With the muddler still in the glass, pour in cognac and 2 ounces of sparkling wine (pouring over the muddler to rinse remaining herb flavors into glass).