How to

This humble dessert shows off some of Rhode Island’s finest summer ingredients: locally milled flint corn, highbush blueberries, and freestone peaches.

This recipe will keep fish tender while they cook. If you can’t find fresh kelp, substitute sheets of dried nori.

This tomato-slathered focaccia is the perfect vehicle for scooping up the last of a broth, and it’s great for sandwiches, too.

Spiked with fresh horseradish, this zesty side relies on celery root instead of cabbage.

Schanbacher’s mayo-free version incorporates two different kinds of potatoes as well as cured olives and ’Chinese Red Noodle’ beans, which retain their brilliant color when blanched.

Homemade basil oil elevates this overtly simple salad.

Heated in a single pot, this rich custard requires no baking – and can be prepared a day ahead.

Schanbacher serves these versatile, crunchy cookies alongside the panna cotta, or as a last-minute dessert on their own.

Made with a duck egg, corn, and goat’s milk – all straight from the farm.