Up the Creek

What's cake without the frosting? We top this moist olive oil cake with a spoonful of white sturgeon caviar, hand-packed by Island Creek, and finished with Graza olive oil. Serve with two spoons!

We're just over here elevating potatoes. Salt-baking takes the humble potato to the next level, and then caviar takes it to the top of the mountain. The salt crust locks in heat and moisture, giving your spuds a soft, fluffy texture with a hint of flavor. Top with a generous scoop of our buttery Osetra caviar, and you've got a dish that’s extra lux. We love russets, but Yukon golds work too—just bake ’em for about an hour. Pro tip: make sure your potatoes are about the same size so they cook evenly!

A holiday classic fit for a festive party. Warm, savory, salty and rich as a Rockefeller. Try this recipe as an alternative to raw oysters on the half shell. 

Tinned octopus is the secret to this cozy, aromatic weeknight ragu. The cooked octopus is already tender and ready to eat, so you don’t have to simmer your sauce for hours. A little bit of heat enhances the mild sweetness of this pantry staple and the flavorful olive oil from the tin imbues every bite of this pasta. This sauce has a subtle kick from Calabrian chiles, but if you’re craving a little more heat then feel free to add more.

Looking for a last minute holiday appetizer idea? We've got you! Here, we zoosh up a classic New England-style clam dip with our petite Mariscadora cockles and then bake the whole thing right in the tin.

A New England Classic, Thanksgiving style. A Thanksgiving classic, New England style. Whichever way you slice it THIS recipe is the perfect way to add something unexpected to your holiday spread. And we can guarantee your guests will, in fact, gobble it up.

Create your very own Island Creek inspired Tinned Fish Charcuterie Board this holiday. Let's just say we've made a few of these in our time and we've learned a lot. Here are our top tips.

It doesn't get more nostalgic for us than oyster stuffing, but when you add in cornbread, forget about it! Bring on the ultimate comfort recipe that will make for a perfect layer in your post-Thanksgiving classic leftover sandwich.

The savory, crispy, and salty joy of a hash brown, smashed into a waffle maker might make the perfect vessel for our Panchenko Caviar House Trout Roe. The small pockets form mini pools of melty crème fraîche topped with pops of our favorite brothy and brine-forward beads of trout roe. The breakfast (or dinner!) of champions. Recipe in our bio. Try it, you’ll like it.

Arancini date back to the 10th century and were once said to be a favorite portable snack for farmers — maybe that’s why we’re such fans! Named after the Italian word for orange, because of their physical resemblance, these yum-packed fried balls don’t linger long once they hit the table at the Winsor House. So, we’ve decided to share our top secret Quahog Stuffed Arancini recipe with you to make any time!

It’s that time of year when you don’t know what to do with all those tomatoes still growing in your garden. Welp, add butter and oysters, and you’ve got the tastiest, simplest roasted cherry tomato butter oyster recipe. It’s like a tray of pizza bite after pizza bite…but with oysters. Arguably, the two best foods roasted together for a savory, salty, touch-of-sweet, mini pizza oyster morsel.

Inspired by Henrietta Red in Nashville, this recipe is our high brow take on a sour cream and onion dip. It’s super quick to assemble and the perfect canvas for our briny, buttery white sturgeon caviar. The scallions become smoky and sweet when they’re charred in the oven, a delicious combo with the tangy, creamy labneh. Just like with a sour cream and onion dip, potato chips are a must!