07.16.12

This is an easy dip to make and if you have any leftovers, use it as a spread for tomato sandwiches. You can substitute lemons or lemon juice when a recipe calls for preserved lemons, but if you do not have preserved lemons in your fridge, you are missing a lively ingredient that really gives dishes that added acid kick! Serves 10

By Jan Buhrman

07.16.12

This simple purée with preserved lemons is a great dip for fresh vegetables. Serves 10

By Jan Buhrman

07.16.12

Perfect for beach dinner parties, paella feeds a crowd, is fun to cook, and is easy to serve straight from the pan. A chilled dry rosé from Navarra or Rioja complements paella quite nicely. Serves 10

By Jan Buhrman

07.01.12

There is nothing like a refreshing cucumber salad, such as this “fresh pickle,” at the height of cucumber season. I like to finely shred the basil (if using) by stacking the leaves on top of each other, rolling them up like a cigar, and slicing them paper-thin. Serves 10

By Jan Buhrman

06.19.12

A professional chef shares recipes and tips for a successful oceanside feast, and reports that even a little rain doesn’t dampen spirits when dinner is paella cooked over a beach fire.

By Jan Buhrman

05.01.12

Macaroons are easy with this recipe, modified for home bakers, since they take only ten to fifteen minutes to prepare for baking.

05.01.12

This savory recipe is one that Gates Rickard’s family asks him to make for almost every family occasion. The Vidalia onions are sweeter than yellow onions, which allows for deep caramelization. Crème fraiche smoothes out the flavors, and adds perfect texture for the dip. The crown, of course, is the toasted slices of Rickard’s pretzel rolls. Makes 4 cups

04.25.12

Rickard’s Bakery – with its commercial bakery and two retail shops – has become an Island culinary destination for its artisan breads and other delicacies.

By Rebecca Busselle

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