#tavern-on-the-green

#tavern-on-the-green

readers will find beautifully photographed, step-by-step recipes alongside behind-the-scenes insights from one of America's most storied kitchens. Peet has spent his 45-year career developing recipes, and the cookbook includes some of his personal classics. "The crab cake is probably 30 years or so that I've been using it," he said of his classic offering, equal parts crab and sea scallops. "The chopped vegetable salad is another. It's 11 different vegetables, grilled, raw or boiled, all cut really small, very colorful. It's gluten-free and it's vegan."