This easy-to-prepare pasta dish is a holiday hit

Intro By Pam George | Photograph by This email address is being protected from spambots. You need JavaScript enabled to view it.
From the Holiday 2019 issue

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When Marcus White has guests over for dinner, he often prepares clams with pasta. “I serve it with a big baguette to soak up the sauce,” says White, who is the executive chef at Sazio in Rehoboth Beach.

While the Millsboro native makes cooking look easy, you don’t need to be a pro to pull off clams with white wine sauce. Not only is it quick to prepare, it’s also versatile — which is a plus during the busy holiday season.

 

 

Vegan muffins and spiced syrup make the most of autumn’s culinary calling card

Intro By Pam George | Photograph by This email address is being protected from spambots. You need JavaScript enabled to view it.
From the October 2019 issue

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While living in Hawaii, Lisa Daisey-DiFebo developed an appreciation for fresh food. “They call Hawaii the ‘garden island,’” says Daisey-DiFebo, who was 19 when she moved to the Pacific. “It seemed like things were growing everywhere.”

Working at a juice bar only deepened her interest in raw ingredients. “The owner taught me how to make these beautiful juices, frosties and smoothies,” say the Indian River High School graduate. “She was my Hawaiian mom.”

 

Add flavor to fish with locally grown produce

Intro By Pam George | Photograph by This email address is being protected from spambots. You need JavaScript enabled to view it.
From the September 2019 issue

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When Clay Nelson was growing up in coastal Sussex County, fresh produce was abundant at this time of year. Just about everyone he knew had a garden. The Cape Henlopen High School graduate summered with his paternal grandparents in Oxford, Md., and he and his brother helped their grandmother in the kitchen, where she made a ratatouille with vegetables from her garden to serve with locally caught fish.

Today, Nelson takes a refined approach to the recipe at Eden, where he is the executive chef. “It’s a nice, light dish,” he says. “It sells well, and we serve it with halibut, a really popular fish — but any fish will work.”