Johnnycakes with Macerated Blueberries, Charred Peaches, and Brown Sugar Crumble
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.
Mediterranean Potato Salad with String Beans Recipe
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.
Heirloom Tomato Salad with Basil Oil Recipe
Homemade basil oil elevates this overtly simple salad.
Goat’s Milk Panna Cotta with Chocolate Sauce and Mint Butter Crisps Recipe
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.
Sweet-Corn Pancakes with Pickled Beets and Fromage Blanc Recipe
Made with a duck egg, corn, and goat’s milk – all straight from the farm.
Grilled Lemon-Thyme Chicken Recipe
An overnight citrus-herb marinade yields flavorful meat.
Deviled Eggs with Chiles, Bacon, and Chives Recipe
“I steam my eggs instead of boiling them,” says chef Allan Schanbacher.
