365 Magazine

Carolina Bazán’s White Gazpacho from Phil’s Favorites by Phil Rosenthal.

CLAMBULANCE, VINEYARD HAVEN “If you’re on island, make them after a long day at the beach. If you’re in the city, make them after a long day at work.” Sound advice from Beau Begin, who started Clambulance to share his love of raw bar with the Vineyard. He even shows up to events in his … Read more

Sweet, slow-cooked onions meet tangy goat cheese in this rustic, free-form galette that’s as beautiful as it is delicious.

I have an undying love for wholesome sweet potatoes. I batch cook them on the weekend so I can enjoy them for breakfast every day. They are a more filling, gluten-free, fiber-rich canvas for sweet or savory toppings than bread.

This is a dreamy dinner salad and, of course, a Parisian bistro classic, with a forceful mustard dressing, bacon fat–fried croutons, and a soft poached egg with a yolk that functions as a second dressing for the salad. Do take time to get the details right here—slow-toasting the croutons in the bacon fat and trimming the frisée carefully. Make sure to serve the salad right away so the egg is seductively warm (you can take some pressure off by poaching the eggs earlier in the day and then re-warming them in simmering water just before serving).

While we typically endorse letting dough rest after it’s mixed but before it’s kneaded, it’s particularly important in this loaf, as it gives the bran in the whole wheat flour time to hydrate and soften, which makes the dough less sticky and easier to mix by hand (though, if you prefer, the dough can also be made in a stand mixer).

Recipe for Mediterranean Spinach Pies from the cookbook, The Artful Way of Plant-Based Cooking.

A blueberry scone recipe from Chef Zac Young, pastry chef, TV personality and owner of Sprinkletown Donuts & Ice Cream at Foxwoods Resort Casino.

Spicy Italian pork sausage has so much built-in flavor that it will make your snack taste like you cooked all day. I think it’s a total umami bomb where the flavors of the meat and spices collide with the bread, making it addictive. Here I pair the sausage, tomatoes, and peppers with the sweet notes of onions and put it all on crunchy toast.

A delicious biscuit recipe from Chef Zac Young, pastry chef, TV personality and owner of Sprinkletown Donuts & Ice Cream at Foxwoods Resort Casino.

Baked Brie is one of those appetizers that feels fancy without having to put in a ton of effort. That’s especially true when you throw it in a skillet on the grill, allowing the ambient heat to slowly cook the cheese.

If you enjoy summers on the Cape and love to spend time in Chatham, MA like we do, you are in luck – get a taste of the Cape at home with this delicious clam chowder recipe courtesy of our friends at the Chatham Bars Inn.