Middle Eastern Lamb and Rhubarb Stew

Rhubarb Tart

Pea Soup with Mint Chutney and Yogurt

Spring Vegetable Ragout

Spring Greens with Herb Vinaigrette

Garden Spring Rolls
   Peanut Dipping Sauce
   Vietnamese Dipping Sauce (Nuoc Cham)

Asparagus and Sweet Onion Frittata

Baked Eggs in Spinach Nests

Jasper White’s Scallop Chowder with Cabbage and Bacon

Jasper White’s Traditional Fish Stock

Lineage Lobster Chowder

Lineage Lobster Stock

Nate Nagy’s Clam Chowder

Un-Deviled Eggs

Apple, Onion and Cheddar Soup

Littleneck Clams and Linguine

Pan-Seared Nantucket Bay Scallops with a Hard Cider Butter Sauce and Sauteed Bitter Greens

Pumpkin and White Bean Soup

Pumpkin Chutney

Chicken Breasts Stuffed with Huitlacoche

Corn and Tomato Tartar

Ginny Jones’ Home-Style Dill Pickles

Ground Cherry and Yogurt Tart

Guida Ponte's Corn Chowder

Jaspar's Lobster Mayonnaise

Lobster Salad

Oven Dried Plum Tomatoes

Roasting Plum Tomatoes

Roasted Tomato-Olive Relish

Tomato and Ginger Chutney

Tomato Fennel Soup

Honey and Lemon Tea Cakes

Maple Brined Pork Chops

Maple Glazed Sea Scallops

Roasted Asparagus with Browned Butter

Sauteéd Salmon with Fiddlehead Ferns

Shaved Asparagus and Parmesan Salad

Spring Leek and Asparagus Tart with Goat Cheese

Cinnamon Sticky Buns

Kale Sweet Sausage and White Bean Stew

Red Chile-Marinated Skirt Steak

Roasted Winter Root Vegetables with Browned Butter

Velouté of Macomber (Sweet)

Winter Squash Soup

Celery Root Remoulade

Cranberry Ginger Relish

Roasted Butternut Squash and Roasted Garlic Soup

Sautéed Fall Greens

The Turkey

Grilled Zucchini and Summer Squash Rolls

Seared Striped Bass (or Swordfish) in a Clam and Garlic Sauce

Sliced Heirloom Tomatoes with Basil & Walnut Tabouleh

Summer Pudding

Sweet Onion-Fennel and Beet Tart

Tatin Drizzled with Great Hill Blue Cheese Cream