Recipe: Blueberry Pie
By Stefanie Cloutier Blueberry pie is like summer in a pie plate! Blueberry Pie Ingredients: 4 cups fresh blueberries ¾…
Recipe: Armenian Green Beans
By Jeanine Calabria Jeanine has adapted the recipe and loves to serve it as a side dish, especially with grilled…
Recipe: Farmer’s Breakfast Oatmeal Pancakes with Strawberries
By Ellen Green I assigned myself strawberries as our featured ingredient this month, and as I've chewed on what to…
Recipe: Creamy Pesto Pasta Salad, Spring Version
By Ellen Green The wait is over! Spring is here! There are leaves again! And here in Massachusetts, that means…
Recipe: Ellen’s Shirred Eggs
By Ellen Green Spring is here, which means it's greens season here in Massachusetts. The hardy little guys like spinach,…
Recipe: Ellen’s Winter Farrotto
By Ellen Green I got asked to write a recipe for the newsletter on pretty short notice this month, and…
Recipe: Beef Kofta with Charred Sumac Onions
By Ellen Green If you were in a quarter-mile of Open Table last Thursday, you know the smell of kofta--sizzling…
Recipe: Jiao zi
By Dan Peirce Every now and then, my mom and I used to spend Sunday mornings making dozens of pork…
Recipe: Butternut Squash Soup
By Ellen Green This super simple, rib-sticking soup is one of my go-to dishes in the winter, and I always…
Recipe: Ribolitta
By Jeanine Calabria, Executive Director Ribolitta is a hearty Tuscan bread and vegetable soup - comfort food at its best.…
Recipe: Pumpkin Pie
Chef Mark Valentine has adapted a recipe from McCormick seasoning for a delicious pumpkin pie this holiday season. Garnishing with…
Recipe: Chicken Bruschetta
From the Chef Mark Valentine and the Open Table kitchen, here's a way to turn traditional bruschetta (an Italian antipasto…