Melissa Kelly

Chef Melissa Kelly of Primo, in Rockland, Maine, features these fritters in spring. They taste like sophisticated doughnuts, especially when accompanied by strawberry-rhubarb compote. Plus: More Dessert Recipes and Tips
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Melissa Kelly, the chef and owner of Primo in Rockland, Maine, raises her own Tamworth pigs. She uses a sweet and tangy maple-syrup and cider-vinegar brine to enhance the natural juiciness of the meat.Plus: More Pork Recipes and Tips
Farro and Green Bean Salad
Rating: Unrated
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The Good News "The first time I tasted farro, it changed my life," says Melissa Kelly about the ancient grain that's rich in fiber, complex carbohydrates and magnesium. She's particularly fond of the nutty, chewy farro from Anson Mills, a Charleston-based company that's nationally famous for its grits (ansonmills.com). More Salad Recipes
Classic Swiss Cheese Fondue
Rating: Unrated
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Steamed red-skinned potato chunks, grilled or toasted Tuscan bread cubes, and pear slices are all great for dipping in the melted cheese. Be sure to stir the fondue as you dip. Related: The Best Fondue Pots