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Showing only recipes by “Sarah Leah Chase.”

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Blackened Snapper Vinaigrette

By substituting olive oil for butter in the traditional recipe for blackened snapper, the fish can be served slightly chilled or at room ...

by Sarah Leah Chase


Chilled Potato, Pear, and Arugula Soup

The rather strange-sounding combination of ingredients work together in this exceptional cold soup.

by Sarah Leah Chase


Chocolate Berry Bread Pudding

1. Prepare the chocolate bread: Early in the day or the day before serving, preheat the oven to 350°F. Heavily butter a 9 x 3-inch loaf ...

by Sarah Leah Chase


Fresh Peas with Prosciutto

When fresh peas are available on Nantucket, I can rarely restrain myself from popping them raw from the shell directly into my mouth. Whe...

by Sarah Leah Chase


Grilled Soft-Shell Crabs

One day I wondered why no one ever grilled soft-shells and decided to experiment. The results were sensational!

by Sarah Leah Chase


Mexican Corn Soup with Shrimp and Cilantro Purée

I always felt that corn chowder was about the most unpleasant looking dish ever invented. Then all of a sudden hot restaurants across the...

by Sarah Leah Chase


Scallop Ceviche

Ceviche is one of the most cooling of all summer salads and is inspired by the fiery cuisines of Latin America.

by Sarah Leah Chase


Summer Squash Casserole

This was one of my favorite things to make and eat during the summers I spent with my aunt and uncle on Nantucket. It is still, in my op...

by Sarah Leah Chase


Swordfish Portugaise

Swordfish aficionados who swear to the pure tastes of grilling this meaty fish, might wince at the thought of baking it indoors smothere...

by Sarah Leah Chase


Warm Mushroom and Arugula Salad

As salad making has always been my greatest food passion, I don’t stop with the onset of colder weather. I simply heat everything up. Th...

by Sarah Leah Chase


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