Joe Zobel

Panna cotta is quite possibly one of the most versatile desserts to make, at home or in a restaurant. With a simple…

Growing up, I and many other people enjoyed eating churros from the ubiquitous carts and stalls that would pepper the landscape of…

Curry is a variety of dishes originating in the Indian subcontinent that use a complex combination of spices and herbs but can…

When planning the menu for Fern Bar, I knew I wanted to have fries on the menu, but not just any fries;…

Apple Vinaigrette: One of our trademark salads at Lowell’s is the Mixed Lettuces. We highlight the fresh, tender greens that we grow…

Rabbit Crépinettes is a culmination of summer. Fresh rabbit from our friends at the Giving Gardens Project, peaches from Stony Gate Farm…

Here at the restaurant we like to run roasted bone marrow. Bone marrow is rich and satisfying and needs acidic and flavorful…

This recipe is merely a starting point for a variety of different sausages that do not necessarily have to contain chicken. The…

Winter will soon be over. With the end of winter and the start of spring, the weather wavers between cold and warm.…

Cooking a bean is simple.  But in simplicity lies sophistication.  Getting a perfect, creamy, tender bean is not as easy as one…