These fish cakes are chock full of creamy flaked haddock and herbed mashed potatoes.
A twist on a breakfast classic, this hash is buttery and luxurious with layers of flavor from caramelized onions, smoky fish, and bright fresh dill. This recipe was developed by Hunter Lewis for our Breakfast Issue.
For a change, why not have your smoked salmon in a quiche instead of on a bagel? We like to use a half sheet pan to make this large, rectangular quiche.
This innovative dish came from Jasper White, the chef and cookbook author who pretty much put New England on the culinary map.
Serve this delicate hash on its own, or top it with a poached egg for a hearty breakfast or light supper.
There are few better ways to start the day than with a meal of freshly caught trout.
Eggs, potatoes, fruit, sweet rolls, and the smell of fresh coffee — there's nothing like a classic brunch with friends or family on a Sunday. For this menu, we've elevated the usual dishes for a special occasion, and thrown in plenty of spring's bounty: a fresh asparagus frittata, a sweet-tart rhubarb compote, and a string bean and mint salad complement a savory potato-and-lox galette and sweet orange rolls.
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