A stalwart of French cuisine, this sauce vierge recipe from chef Steven Doherty includes the core ingredients of fresh tomato, fragrant basil and rich olive oil with a little acidity from freshly squeezed lemon juice. Here the sauce is served with simple pan-fried salmon fillets.

Salmon with sauce vierge

A stalwart of French cuisine, this sauce vierge recipe from chef Steven Doherty includes the core ingredients of fresh tomato, fragrant basil and rich olive oil with a little acidity from freshly squeezed lemon juice. Here the sauce is served with simple pan-fried salmon fillets.

Chef Steven Doherty's lemon and passion fruit tart recipe is given a burst of tangy sweetness with the addition of fresh passion fruit juice.

Lemon and passion fruit tart

Chef Steven Doherty's lemon and passion fruit tart recipe is given a burst of tangy sweetness with the addition of fresh passion fruit juice.

A fantastic layered raspberry shortbread stack recipe by Steven Doherty, with crisp biscuit, fresh berries and a tangy raspberry sauce. This raspberry dessert is simple to prepare, for an impressive but easy dessert.

Raspberry shortbread stack

A fantastic layered raspberry shortbread stack recipe by Steven Doherty, with crisp biscuit, fresh berries and a tangy raspberry sauce. This raspberry dessert is simple to prepare, for an impressive but easy dessert.

A classic quiche recipe, this smoked salmon and leek quiche from chef Steven Doherty is easy to make and perfect for a picnic or summer lunch.

Smoked salmon and leek quiche

A classic quiche recipe, this smoked salmon and leek quiche from chef Steven Doherty is easy to make and perfect for a picnic or summer lunch.

Chef Steven Doherty's lemon and passion fruit tart recipe is given a burst of tangy sweetness with the addition of fresh passion fruit juice.

Lemon and passion fruit tart

Chef Steven Doherty's lemon and passion fruit tart recipe is given a burst of tangy sweetness with the addition of fresh passion fruit juice.

A stalwart of French cuisine, this sauce vierge recipe from chef Steven Doherty includes the core ingredients of fresh tomato, fragrant basil and rich olive oil with a little acidity from freshly squeezed lemon juice. Here the sauce is served with simple pan-fried salmon fillets.

Salmon with sauce vierge

A stalwart of French cuisine, this sauce vierge recipe from chef Steven Doherty includes the core ingredients of fresh tomato, fragrant basil and rich olive oil with a little acidity from freshly squeezed lemon juice. Here the sauce is served with simple pan-fried salmon fillets.

Steven Doherty's classic slow-cooked lamb shoulder recipe ensures perfectly tender meat that just melts in the mouth. The chef likes to serve this as a sharing dish, surrounded by big bowls of minted mustard mashed potato and delicate petit pois a la Francaise.

Slow-cooked lamb shoulder with petit pois à la Française and minted mustard mash

Steven Doherty's classic slow-cooked lamb shoulder recipe ensures perfectly tender meat that just melts in the mouth. The chef likes to serve this as a sharing dish, surrounded by big bowls of minted mustard mashed potato and delicate petit pois a la Francaise.

A stalwart of French cuisine, this sauce vierge recipe from chef Steven Doherty includes the core ingredients of fresh tomato, fragrant basil and rich olive oil with a little acidity from freshly squeezed lemon juice. Here the sauce is served with simple pan-fried salmon fillets.

Salmon with sauce vierge

A stalwart of French cuisine, this sauce vierge recipe from chef Steven Doherty includes the core ingredients of fresh tomato, fragrant basil and rich olive oil with a little acidity from freshly squeezed lemon juice. Here the sauce is served with simple pan-fried salmon fillets.

How to make fruit scones - with Meadowland and Steven Doherty

How to make fruit scones - with Meadowland and Steven Doherty

A stalwart of French cuisine, this sauce vierge recipe from chef Steven Doherty includes the core ingredients of fresh tomato, fragrant basil and rich olive oil with a little acidity from freshly squeezed lemon juice. Here the sauce is served with simple pan-fried salmon fillets.

Salmon with sauce vierge

A stalwart of French cuisine, this sauce vierge recipe from chef Steven Doherty includes the core ingredients of fresh tomato, fragrant basil and rich olive oil with a little acidity from freshly squeezed lemon juice. Here the sauce is served with simple pan-fried salmon fillets.

Stylist-Steven Doherty Boston, Ma

Stylist-Steven Doherty Boston, Ma

Artist - Steven Doherty

Artist - Steven Doherty

Steven Doherty Boston Ma

Steven Doherty Boston Ma

Steven Doherty, stylist, Boston

Steven Doherty, stylist, Boston

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