Fig Balsamic-Glazed Duck with Pearl Onions

Recipe by Paul Dubuque, executive chef, Samuel’s at Andover Inn Serves 4 Ingredients 4 duck breasts 2 tablespoons olive oil 2 ripe pears, halved, cored and cut into ¼-inch slices 1 10-ounce bag pearl onions, blanched, peeled, halved 4 medium Yukon Gold potatoes (about 1 ½ pounds), boiled until just tender, peeled, cut into 1… Read More

Digital Manager

Our Hearts Belong to Chocolate

Chocolate has the bewitching ability to warm the heart and soothe the soul as it melts on the tongue. Mike Cross, a chemistry professor at Northern Essex Community College, has a passion for the stuff. He travels the country offering insights into chocolate’s hold on us. “Chocolate contains a compound known as anandamide, which is… Read More

Suzanne DeWitt

Recipe: Pot-roasted Chicken Web Exclusive

Ingredients: – 6 bone-in, skin-on chicken legs – 2 Tbl. extra-virgin olive oil – 1 cup of white wine – 6 carrots, scrubbed, sliced ½” thick on an angle – 3 large leeks, white part only, cut in half lengthwise and sliced across 1” thick – 3 parsnips, scrubbed, sliced ½” thick on an angle… Read More

Digital Manager

Sweet Success: The Candy Dish

It was 2 a.m. on a fall morning in 2013 and Melissa DiMinico couldn't sleep. She had been wrestling for quite some time with the question: What makes us different? Ignoring the late hour, DiMinico sent a text to her new business partner, chocolatier Shauna Semenza, looking for an answer. A flurry of texts and... Read More
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