Cambodian-Style Chicken Braised with Fresh Green Peppercorns

La Plantation Salted Fresh Pepper is a unique product comprised of fresh green peppercorns harvested by hand before maturity and then fermented in salt to further enhance flavor. The green peppercorns impart a special floral nuance to this aromatic braise of chicken thighs with coconut water, whole shallots, garlic, and cherry tomatoes. Read More...

Slow Roasted Tenderloin with Arezzo Sauce

I thought I had perfected roasting beef tenderloins long ago with the high heat and Dijon mustard-smeared recipe featured in my Nantucket Open-House Cookbook. However, once I sampled this slow-roasted method, inspired by reading Barbara Lynch’s Stir cookbook, I was persuaded otherwise. The texture of the meat is phenomenal, the taste sublime, and the color a wonderfully even rosy hue throughout. I’ll often drizzle a wonderful Tuscan steak condiment, called Arezzo Sauce, over the slices as a departure from the more traditional Béarnaise sauce accompaniment. Read More...

Grilled Swordfish

A healthy summer treat Read More...

Great Grilled Salmon

For the most delicious grilled salmon you've ever tasted. Read More...

Nantucket Red Chicken Tortilla Soup

Truly a “super bowl” of soup that nourishes and thrills not only in February but at any time of the year! Read More...

Spaghetti & Meatballs with Tomato Salt

The time-honored combination of lovingly made meatballs simmered in tomato sauce and served atop a tangle of spaghetti is one of our all-time favorite comfort meals. The meatballs in this recipe, adapted from Emeril Lagasse’s “Sizzling Skillets” cookbook, are enlivened with our newest salt blend – Tomato Salt. Read More...

Grilled Rib Eye with Kampot Pepper & Fleur de Sel

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Chili with Nantucket Red Chili

A very basic recipe for chili crafted from ground meat and canned beans can go from ho-hum to magically memorable when seasoned to perfection. Coastal Goods Nantucket Red Chili Seasoning Blend makes the simmering easy and the outcome wonderfully delicious. Our go-to recipe is simple enough to allow for putting extra time, energy, and creativity into chili embellishments. Go overboard with fresh salsa, diced avocado, crunchy tortilla chips, minced scallions, shredded sharp cheddar, sour cream, and lots of fresh cilantro! Read More...

Cacio e Pepe Corn with Kampot Red or Black Pepper

The Roman pasta specialty, cacio e pepe, is equally superb when applied to summer’s corn-on- the-cob and an excellent way to savor both Kampot Red and Black peppercorns. Should you wish to gild the “cob” further, go for the addition of crispy crumbled pancetta to take the recipe from cacio e pepe to carbonara. Read More...