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.
-
Roasted Pork Tenderloin with Oregano Chimichurri
-
Crab Agnolotti
-
True Cod Fish and Chips
-
Grilled Shrimp Souvlaki with Cucumber Cilantro Tzatziki
-
The Spring Chicken Brooks Rosé Cocktail
-
Nettle Pesto Occhi Pasta with Seared Scallops
-
Wild Steelhead with Fiddleheads and Quinoa
-
Pistachio-Crusted Yogurt Salmon over Zucchini Ribbons
-
Hazelnut-Crusted Chicken with Warm Farro-Fennel Salad
-
Salt Cod Croquettes
-
Oxtail & Mushroom Fettuccine
-
Flank Steak Tacos with Avocado Crema & Chimichurri
