A Cure for Cabin Fever!

Welcome

A Cure for Cabin Fever!

This winter, we’ve enjoyed mild weather in New England — a lovely and welcome change! But that doesn’t mean we’re immune from Cabin Fever. There are cold snaps, head colds, dark days, and a smattering of snow here and there. The groundhog has seen his shadow, so we’re in for six more weeks of winter
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Flavor of the Month

[May] Kitchen Gardens [May] Kitchen Gardens

Ask experts in the field to describe the ideal kitchen garden, and you won’t get two answers alike. As with any gardening project, beauty is in the eye of the beholder, and the tastes, both aesthetic and culinary, of the individual. A few common threads emerge, however. The kitchen garden is often a combination of
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[April] Shad and Shad Roe [April] Shad and Shad Roe

Shadadelic, Baby!! Massachusetts may have its sacred cod but Connecticut has shad. Although only designated as the state fish in 2003, shad was an important food source long before the first settlers landed on New England shores. Native Americans saw shad as a seasonal gift and were known to have large springtime gatherings to roast
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[March] Boiled Dinner: a New England Mainstay [March] Boiled Dinner: a New England Mainstay

Boiled dinners have historically been a staple in the New England diet. But what, exactly, is a boiled dinner? It’s all in the name: corned beef and root vegetables— carrots, onions, celery, turnips or beets, and cabbage— cooked in boiling water until tender. “The boiled dinner has the Yankee straightforwardness that’s characteristic of so much
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From the Magazine

Basic New England Chowder Basic New England Chowder

  Basic New England Chowder This simple chowder, featured on our Spring 2012 cover, packs a whole lot of options. Mix and match the fish to make it your own. Leave out the dairy to make a clear (Rhode Island) chowder. The recipe’s author, food historian Sandy Oliver, is working on a cookbook, Maine Home
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Winter Greens Winter Greens

Varieties Winter greens, depending on your region, include beet tops, kale, chard, mustard, bok choy, spinach, and collards. When the weather turns cold, the glucose in the leaves  can’t reach the roots thus causing the bitter greens of summer to become the sweet greens of winter. Why you should try In winter months we tend
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Out + About

Events in March Events in March

Join Northeast FLAVOR at these great events happening in March! Culinary Cabaret — Friday, March 9, 2012, 7-10 pm at Clarke — the Ultimate Kitchen Resource Center, Milford, MA The culinary and performing arts unite for an evening of fabulous food, wine and entertainment. Local chefs, culinarians, and food and wine experts will dazzle with
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Editor-in-Chief, Jean Kerr, on TV Diner with Billy Costa

Editor-in-Chief, Jean Kerr, chats with TV Diner’s Billy Costa about the Feast of the Seven Fishes. Check out the video, and click here to read the story, featured in FLAVOR’s holiday issue.  

Chefs + Restaurants

Recipes from “A White Mountain Holiday” featured in the Winter 2011/2012 issue

Grilled Pumpkin with Arugula in Cumin and Honey Vinaigrette This recipe comes from Chef Richard Schmitt at The Inn at Thorn Hill. INGREDIENTS 1 small pumpkin, peeled, seeded and cut into wedges 1 tablespoon toasted and ground cumin 1/4 cup honey 1/4 cup rice wine vinegar 3/4 cups olive oil Salt and pepper to taste
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Hot Diggety Dog! Flo’s Hot Dogs Named Best in Northeast

After a nationwide search, Readers’ Digest recently named Flo’s Hot Dogs as best hot dog in the Northeast. Their choice is Flo’s “special” which features mayonnaise, Flo’s relish, and celery salt. Located on Route 1 in Cape Neddick, Maine, this weather-worn eatery, it’s clapboards faded to a pink shade, has been a family-owned and operated
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