How to

All of these fresh and tasty recipes can be made at least a day ahead.

Fish collars usually end up in the trash, but Chef Rojas calls them “the tenderloin of the fish, fatty with a mellow taste.”

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

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.