Recipes - Recipe from BostonChefs.com - recipes from Boston's best chefs and restaurants in Boston

Apple Butter

Inundated with apples? If you’re not already, chances are you will be soon. It’s that time of year, after all. Read more
Spaghetti Squash with Labneh & Shishito Peppers

The mild-mannered (and flavored, for that matter) spaghetti squash gets all dressed up in this recipe from chef Charlie Foster. Read more
Childhood Fried Rice

It’s easy to let meal prep slide in the midst of back-to-school hustle and bustle. To keep dinner from going… Read more
Sea Scallops with Corn Ragu

In this straightforward recipe from chef Eric Swartz, scallops get a dash of end-of-the-summer flair with the addition of super… Read more
Lobster Corn Dogs

A summertime staple gets a fancy, seafood-y make-over courtesy of chef Brian Dandro. Behold: the lobster corn dog. Dandro uses the… Read more
Potato Gnocchi

Potatoes are a staple ingredient any time of year – just ask chef chef Louis DiBiccari. His potato gnocchi recipe… Read more

Blackberry Summer Pudding

It’s the height of berry season in New England. And peach season is at its peak. Chef Jim Solomon puts… Read more
Heirloom Tomato Salad

Whether they’re fresh from the garden or fresh from the farmer’s market, heirloom tomatoes are the belles of the mid-summer… Read more
Mexican Street Corn Hush Puppies

Corn is popping up at local farmer’s markets a little early this year – rejoice! And start thinking beyond the… Read more
New England Crab Cake

The lobster may be New England’s go-to summer crustacean but chef Nicholas Calias’ updates to this traditional recipe may have… Read more
Snap Peas and Strawberry Salad

One of chef Dave Punch’s favorite ways to dress up the basic summer salad? Add seasonal fruits or chopped veggies. This… Read more
Grilled Lamb Chops with Pea Puree & Vegetables

Grill season is finally here. Next time you feel like firing up the barby, here’s a hearty (read: meaty) recipe… Read more
Scotch Bonnet Hot Sauce

There’s a school of thought (and maybe even some actual science) that dictates the best way to cool down when… Read more
Scapece

The Sinclair’s Nick Venezia shares his family’s recipe for scapece (aka escabeche in Spain, or savoro in Greece or escoveech in… Read more
Spring Bruschetta

Chef Joe Carli incorporates a bunch of early seasonal standouts – asparagus, peas and fava beans – into his bruschetta… Read more
Native Asparagus with Feta and Lemon Oil

Everything’s coming up green and chef Peter Davis is at the ready with a recipe featuring of-the-season asparagus. He poaches… Read more
Ricotta Gnudi

Chef Brian Miller’s ricotta gnudi make a prime palette for showcasing spring veggies. He lays out all the instructions for… Read more

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