Recipes from the Brooks Kitchen
Each month, let the Brooks Kitchen take you step-by-step through our most popular dishes and our favorite pairings.
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Wild Steelhead with Fiddleheads and Quinoa
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Pistachio-Crusted Yogurt Salmon over Zucchini Ribbons
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Hazelnut-Crusted Chicken with Warm Farro-Fennel Salad
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Salt Cod Croquettes
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Oxtail & Mushroom Fettuccine
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Flank Steak Tacos with Avocado Crema & Chimichurri
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Golden fried rockfish with a cabbage slaw and remoulade
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Seared Italian sausages with garlic braised kale & sweet potato latke
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Pan-seared airline chicken, with Marsala cream mushrooms and smashed potatoes
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Pan seared lamb chops with delicata purée & cherry cognac demi-glace
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Khao Soi Soup
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Aioli-baked salmon over vegetable succotash
