Artichoke Pesto

Here is a great recipe for an artichoke pesto from Cape cooks and hoteliers Joe and Annemarie Charbonneau.  The Charbonneau’s have been on the Cape for years providing many visitors with wonderful experiences at a variety of lodgings. Here is … Continue reading

A Cape Cod Classic: Baked Crab, Lobster and Artichoke Dip

A few years ago, Executive Chef Jeff White gave us his recipe for Baked Crab, Lobster and Artichoke Dip. Year after year, our Blog followers have made this recipe one of the most popular of all the hors d’oeuvre recipes found … Continue reading

Oceania Cruise Lines’ Chef Kelly’s Eggplant Involtini Alla Parmigiana

Oceania Cruise Lines’ Executive Chef Kathryn Kelly sometimes makes her Eggplant Involtini Alla Parmigiana recipe without the meat on her “meatless Mondays,” and she loves the way the flavor of the smoky mozzarella comes through. Chef Kelly substitutes sautéed or … Continue reading

Sea Scallop and Lobster Ravioli with Vermouth, Sorrel and Parmesan

Another fabulous Entree presented by Cape Cod Chef Bob Calderone. Sea Scallop and Lobster Ravioli with Vermouth, Sorrel and Parmesan Pasta Dough Ingredients: 4 cups high gluten flour 6 whole large eggs and a pinch of salt Directions: In food … Continue reading

Baked Crab, Lobster and Artichoke Dip

Enjoy a Baked Crab, Lobster and Artichoke Dip recipe for your Holiday Parties from Executive Chef Jeff White and Sous Chef Natacha Krum of Russ and Marie’s Marconi Beach BBQ and Seafood Restaurant in South Wellfleet. Serves 6 – 8 … Continue reading