Up the Creek

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.

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!

A zesty dip made with our "Dry Mignonette Blend" - not just for topping oysters!

Weeknight Chopped Clam Pizza with tinned clams 🙂

A white chopped clam pizza is both a New England staple and marriage between two of our great loves –pizza and clams. You can use steamed littleneck clams or tinned clams or cockles, paired with a store-bought dough for easy weeknight cooking. She's garlicky, cheesy, clammy, perfect.

Bow down to THE LOADED TUNA MELT 🤤 💥 The tuna sandwich to end all sandwiches! Staring our Tinned Tuna in Galician Butter, this recipe is inspired by one of our favorites from Palace Diner in Biddeford, ME. The leftover butter from the tin is then used to fry the sandwiches until golden brown. 

 

Browned butter blinis topped with incredible trout roe - as good as it sounds! This recipe comes together in less than an hour and makes an easy snack or appetizer with a big impact.

An Island Creek classic first cooked up in the driveway of our shop on Friday nights after a long week of work. Move the car out of the driveway and break out the burner. Your neighbors will thank you as the smell of our world famous “Driveway Clams” drifts into their windows.

A head of garlic bubbling in olive oil is a dream, and it's EVEN BETTER when you throw in some Serrano chiles and go wild whipping up these super tasty (and EASY) grilled oysters.