A few weeks ago, I noticed the heavy traffic on I- Interstate 95 north, especially on Friday afternoons. My assumption is that many are headed to \u201cThe Cape.\u201d Now that summer has arrived, generations of families who have vacationed at the seashore towns that comprise Cape Cod are making their way back. It is known for its hundreds of miles of beaches, lighthouses, scenic views of the Atlantic Ocean, spectacular sunsets, waterfowl and seabirds, and rustic architecture. When it comes to food, it is there too; from the freshest seafood to fine dining with an ocean view, to clam shacks serving up some of the best fried clams. How about a tour of a cranberry bog, visiting a winery, sampling locally grown foods at a farmers\u2019 market, or a tour of the Cape Cod Potato Chip factory? At \u201cThe Cape\u201d You are bound to find culinary experiences to savor at the Cape. The food scene reflects the spirit of the people who live there, and their many cultures and cuisines. Culinary traditions exist, however, from what I read in \u201cGreat Food Finds: Cape Cod\u201d by John F. Carafoli (2018, Globe Pequot, $24.95) there is a dynamic food and dining evolution taking place; from the finest white tablecloth restaurants to homey mom and pop cafes, and chic new eateries. This is the book to bring with you to guide you to new places to eat and bring back home so you can recreate the recipes from the region\u2019s most celebrated eateries. You will find not only recipes, but stories about the restaurants, information about local food entrepreneurs, kitchen and gourmet food stores, clambakes, fishermen, and farms. Check out these recipes from a couple of the restaurants in the book. For the recipes for The Glass Onion\u2019s (37 North Main St., Falmouth, Mass.,A 508-540-3730 www.theglassoniondining.com ) Lobster Strudel and Hangar B Eatery\u2019s (240 George Ryder Road at the Chatham airport, Chatham, Mass., 508-593-3655 www.hangarbcapecod.com ) Lemon Ricotta Pancakes, please visit https:\/\/bit.ly\/2lCLiQS Lobster Trap Crab Cake The headnote says, \u201cThe Lobster Trap (290 Shore Road, Bourne, Mass., 508-759-7600 www.lobstertrap.net) was founded in 1969 as a fish market in Bourne. Dave Delaney started working as a chef in 1998 for the previous owners when the owner decided to expand and open a restaurant. Dave bought the establishment in 2003, enlarged the restaurant, started a catering business, and formed a distribution company thatwhich serves restaurants and markets worldwide. \u201cWe are committed to providing guests with the best possible products we can source, prepared with care and served with pride. After all, this isn\u2019t just a job for us, it\u2019s a way of life,\u201d he said. \u201cadds Dave.\u201d The Lobster Shack is a true Cape Cod experience. One can take the view of Buzzards Bay, the Back River, and surrounding saltwater marshes, while having a cold brew or margarita at the bar or lunch or dinner in the large dining room. 1 pound jumbo lump crab meat \u00bd red pepper, diced small \u00bd green pepper, diced small \u00bc red onion, diced small 5 ounces crushed Ritz crackers 3 ounces panko bread crumbs \u00bd bunch cilantro, chopped fine \u00bd bunch scallions, chopped fine 2 tablespoons Dijon-style mustard \u00bd cup mayonnaise Salt and pepper to taste Fold all ingredients together and make cakes. Place on a lightly greased cookie sheet and bake in a preheated 350\u00baF oven for 10 minutes. Serves 4 Place each crab cake on a plate, drizzle with avocado cream, and top with the mango salsa. For Avocado Cream: 2 ripe avocados, peeled and pitted 1\u20444 cup sour cream Juice of 1 lime Salt and pepper to taste Place ingredients into food processor or blender and blend until smooth. For Mango Salsa: 1\u20442 ripe mango, skin removed, diced small 1\u20442 red pepper, diced small 1\u20442 green pepper, diced small 1\u20444 red onion, diced small 1\u20442 bunch cilantro 1\u20442 bunch scallions Mix all ingredients together in a medium bowl. Chatham Littleneck Clams in Portuguese Kale Stew The headnote says, \u201cSue Connors and Ann Feeley have created a charming restaurant (Pisces, 2653 Main St., Route 28, 508-432-4600, www.piscesofchatham.com ) with a cozy five-seat bar Ihe seaside town of Chatham. Wainscoting on the wall is topped with original artworks by local artists. With dishes like pan-roasted Chatham littleneck clams and lobster ravioli, it\u2019s clear that they have taken the restaurant\u2019s motto, \u201cAll good things come to the coast,\u201d to heart. 2 tablespoons canola or olive oil 1\/3 cup diced onions 1 teaspoon chopped garlic Pinch crushed red pepper flakes 1 bay leaf 3\u20444 cup sliced Portuguese chorizo 3\u20444 cup peeled, diced carrots 3\u20444 cup diced red potatoes, skin on 1 (24-ounce) bottle clam juice or lobster stock 1 bunch kale, washed, dried, stemmed, and leaves coarsely chopped 1\u20442 cup canned cannellini beans, rinsed and drained 1\u20443 cup diced fresh tomatoes 32 littleneck clams, shells scrubbed in cold water to remove sand Focaccia or other rustic Italian bread, sliced thick Softened Garlic Butter or olive oil Heat the oil in an 8-quart, straight-sided saut\u00e9 pan over medium-high heat. Add the onions and cook, stirring, just until onions are translucent, about 5 minutes. Add the garlic, red pepper flakes, and bay leaf; cook 1 minute more. Add the chorizo and cook until it begins to release some of its oil, then add the carrots and potatoes and continue cooking until vegetables begin to soften. Add the clam juice or lobster stock, raise the heat to high, and bring to a boil. Stir in the kale, beans, and tomatoes and when mixture returns to a boil, lower the heat so the stew simmers until the kale turns dark green and is very tender, 5 to 8 minutes. Arrange the clams in a single layer over the stew and cover tightly with a lid or foil. Let the clams steam until they open, 5 to 10 minutes. (Discard any clams that do not open.) Taste the broth and adjust seasoning, adding a little more water if it\u2019s too salty. To assemble the dish: Use tongs to divide the clams among warm shallow pasta bowls and ladle the stew over them. Serve with bread for dipping, brushed with garlic butter or oil and toasted or grilled if desired. Serves 4 as an appetizer or 2 as a main course. DESPERATELY SEEKING Alice Lei of New Haven wrote, \u201cI regularly read your column in the New Haven Register. Would you kindly answer the following questions? How does one soften white granulated sugar that has hardened like a rock? Church members, years ago had a recipe for cranberry sauce that includes walnuts and maybe orange zest. It was delicious. Chilis in East Haven has a very good salad dressing. Is it possible for you to get the recipe?\u201d Alice, thanks for your requests. Let\u2019s see if any readers can help out. Perhaps they have a hint to for you sugar question and a recipe for the cranberry sauce. I will try to track down the salad dressing recipe; perhaps someone out there has this the salad dressing recipe. What chef would you like me to interview? Which restaurant recipes or other recipes would you like to have? Which food products are you having difficulty finding? Do you have cooking questions? Send them to me: Stephen Fries, professor and coordinator of the Hospitality Management Programs at Gateway Community College, at firstname.lastname@example.org or Dept. FC, Gateway Community College, 20 Church St., New Haven, 06510. Include your full name, address and phone number. (Due to volume, I might not be able to publish every request. For more, go to stephenfries.com.) CULINARY CALENDAR Summer BBQ with views of the Middletown fireworks. July 7 (rain date July 8), reservations begin at 5:30 pm; fireworks at 9 :00 pm. $65 per person. Mattabesett Canoe Club, 80 Harbor Drive, Middletown. Seafood appetizer station, carving station, barbecue pork ribs, chicken and all the fixings, build your own strawberry shortcake. More info and reservations 860-347-9999 www.canoeclubmiddletown.com Kids Cooking Camp-Ciao Italia: July 9 through 13, 10 a.m. to noon, Chef\u2019s Emporium, 449 Boston Post Road, Orange, $200. Reservations 203-799-2665. During this 5-day camp experience, your young chef (ages 5-11) will participate in hands-on classes under guidance of expert chef instructors. Campers will be creating and eating recipes each day that focus on Italian foods. Same class is offered for teens from 1 to 3 p.m. For menu and other kids cooking camps visit https:\/\/bit.ly\/2kwz1hm. \u201cFood Network\u2019s Chopped,\u201d features Consiglio\u2019s Chef Danny Brelsford. Tune in and watch Danny compete on Food Network on July 17 at 9 :00 p.m. On July 18, at 6:30 p.m., at Consiglio\u2019s, 165 Wooster St., New Haven, a special demonstration cooking class and 4-course dinner will be held, using some of the secret ingredients Chef Danny was presented on the show. $75 (beverages, tax and gratuity not included) Flights of Fancy, July 19, 4:30 pm to 8 :00 p.m. $20, includes commemorative wine glass. An evening of shopping, wine and food tastings, in-store discounts, free parking York Street Garage, exciting raffle prizes, and special gifts for attendees. A welcome party at The Study Hotel, 1157 Chapel St., New Haven. Tickets and more details at https:\/\/bit.ly\/2JwaFSF Worth Tasting Culinary Walking Tour: 10:45 a.m. July 21, four-hour culinary walking tour of downtown New Haven. 8-9 stops at some of New Haven\u2019s favorites. You won\u2019t be hungry after this tour. Reservations required, tickets at https:\/\/bit.ly\/2FjiwMP 203-415-3519, 203-777-8550, $64. Consiglio\u2019s Cooking Demonstration and Dinner: July 26, 6:30 p.m., Consiglio\u2019s Restaurant, 165 Wooster St., New Haven, 203-865-4489 (reservations required), $75 (beverages, tax and gratuity not included). Learn how to make tuna and white bean bruschetta, tomato, watermelon, creamy burrata salad, boneless beef short ribs, balsamic barbecue, profiteroles.