Whole Roasted Lamb
Try not to feel intimidated by cooking with fire. With practice, it will grow on you. Use your senses as guidance for this whole roasted lamb.
Candy Roaster Squash Cavatelli
Cook the squash low and slow in the embers and ashes of a fire before shaping it into cavatelli and serving it with tomato confit and pecorino
Apple Spice Loaf Cake with Spiced Cream Cheese Frosting
Pastry chef Claudia Martinez's apple spice loaf cake is packed with fall flavors to complement late fall and early winter gatherings.
Brazo Gitano with Ponche Crema Sauce
Pastry Chef Claudia Martinez has her own take on Brazo gitano, inspired by her Venezuelan heritage and the holidays with her family.
Pumpkin Spice Dark ‘n Stormy
A fall-inspired riff on the classic Dark ‘n Stormy® cocktail, featuring the rich flavor of Goslings Black Seal Rum accentuated by an oh-so-autumnal touch of pumpkin spice.
This mix is based on the piña colada but adds demerara syrup, vanilla extract, & nutmeg to create a flavor profile better suited to bourbon
Seabird’s Sorghum Pork Ribs
While seafood is often the star at Seabird in Wilmington, their pork ribs use a peppery rub and sweet lacquer to create a customer favorite.
Cheryl Day’s Sweet Potato Pie
This creamy custard pie from Cheryl Day is made with golden, baked sweet potatoes and is richly spiced.
Sweet and Spicy Coquito
Coquito, which translates to “little coconut,” has all the elements you’d expect from eggnog—warming spices, rich creaminess—but uses sweetened condensed milk and coconut cream along with spiced rum.
These fried shrimp turnovers, or prawn rissóis, come from Maneet Chauhan, a former Chopped judge and author of Chaat: The Best Recipes from the Kitchens, Markets, and Railways of India. Chaat, or the flavorful snacks and small meals that combine various textures, colors, aromas, and tastes, drives the [...]