Category New England
Infused with the sweet, smoky aura of cedarwood, this salmon and asparagus preparation makes for a killer presentation, and is easy to put together! Ingredients 4 fresh salmon portions, approximately 4-6 ounces each 1 lb asparagus, divided into 4 portions (see note*) 1 lemon sliced into 8 thin rounds 1/4 cup mayo 1 teaspoon Aleppo […]
I vaguely remember my mom attempting to make this St. Patrick’s Day classic one time during my childhood. As I remember, it involved braising the corned beef by itself in beef broth in the slow cooker, all while every burner on the stove was taken up cooking each ingredient – carrots, potatoes, cabbage, onions – […]
This post invites you to experiment – it is a blueprint and a technique, not a rigid recipe that must be followed. Use whatever ingredients you have on hand, or whatever you like.
Yankee Cooking At Its Best This New England Classic is easy to make, but does require a long braise. The active cooking time is probably an hour or less. It is even better the second day.
When I was in high school, I had a best friend whose family always treated me as if I were one of their own. They were always so generous with me. I remember one time specifically when we went to a high-end seafood restaurant in Boston called “The Four Seasons” – it couldn’t have been […]
I’ve been trying to make one vegan/vegetarian dish each week to cut down a bit on my meat consumption. The secret ingredient to this dish is homemade cashew cream which, in the finished product, you wouldn’t know isn’t dairy. You could make this recipe using heavy cream rather than the cashew cream for a vegetarian […]
Perfect for a cold winter’s night, this hearty stew takes about 30 minutes to prep and then cooks all day (or part of the day, depending on your method). The addition of red wine makes it quite similar to beef bourginon, but this version also includes potatoes. It can be made in the slow cooker […]
I know what you might be thinking. For many, the thought of Chicken A La King conjures up the worst of that era of the 50s and 60s when everything came from a can. When people couldn’t figure out what to do with leftover chicken, they smothered it in cream with canned mushrooms – or […]
This method for roasting a pork loin is the best I’ve found so far. It yields a juicy, tender roast accented by savory garlic and herbs. Served with Shiitake Mushroom gravy and mashed potatoes it makes the perfect autumn dinner for those first few crisp, cool nights. Although it takes a couple of hours to […]
This version of a New England classic is as easy as it is delicious. Perfect for a cold night, it is garnished with bacon bits and oyster crackers and is best served with a rustic, crusty bread (for dipping) or warm biscuits. Growing up in Massachusetts my family and I used to take an annual […]