Recipes

Make It: Slow-Cooked Pulled Pork 5 pounds pork shoulder, cut into 2-inch cubes 4 10-ounce cans diced tomatoes 1/2 cup tomato paste 1 red onion, sliced 2 bottles dark beer 4 cloves garlic 2 tablespoons barbecue seasoning Salt and pepper to taste Place all the ingredients into a...

Recipe: Short Ribs with Zinfandel and Mushrooms Ed Roehr, chef at Magpie Caterers Market and Cafe downtown shares his hearty recipe.

Recipe: No-Bake Chocolate Pot de Crème Chocolatier Ginger Elizabeth Hahn offers up this recipe for the classic French custard.

Recipe: Apple and Endive Salad With Blue Cheese and Candied Walnuts Molly Hawks, owner of Hawks Restaurant in Granite Bay, supplied this recipe.

Make It: Pumpkin Bread Pudding With Brandy Hard Sauce This classic dessert recipe, courtesy of Freeport Bakery, may become your family’s favorite Thanksgiving tradition.

Recipe: Selland’s Meatloaf Sellands co-owner Tamera Baker shares her grandmother's recipe.

Make It: Banana Split Stuffed French Toast 8    pieces thickly sliced sourdough bread or Texas toast 8    ounces cream cheese, room temperature 2    8-ounce cans crushed pineapple 6    ripe bananas, diced 1    pint...

Recipe: Orange-Scented Olive Oil Cake Paulette Bruce shares this recipe.

Make It: Pan-Seared Alaskan Black Cod With Ginger-Lime Sauce 6    cloves garlic, peeled 2    Thai bird chilies or 1 serrano chili, chopped 3     tablespoons minced ginger 3     tablespoons sugar 1/4   cup fish sauce...

Recipe: Swordfish Sicilian Style Daniel Moore, the chef at Taste Restaurant in Plymouth, shares one of his favorites.

Make It: Fettuccine With Porcini Mushroom Cream Sauce Bret Bohlmann, chef/owner of Boulevard Bistro in Elk Grove, loves porcini mushrooms for their strong, earthy flavor. This pasta, he says, can serve as an entrée or a side dish.

MAKE IT: Sole With Wild Mushrooms 4    Dover sole fillets, about 4 ounces each Salt and pepper to taste 4    tablespoons unsalted butter 2    cups fish stock (available in the freezer section at specialty markets) 1   ...

Make It: B&L Blood-Orange Martini Dan Mitchell, the bartender at Mulvaney's Building & Loan, serves this sexy cocktail in February, when blood oranges are in season.

Make It: Tuna Tartare With Blood-Orange Sauce Aimal Formoli of Formoli's Bistro shares his delicious tuna recipe.

Make It: Roasted Tomato Soup Adam Walsworth of Osteria Fasulo won first prize with this recipe.