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

[February] A Sparkling Valentine’s Day [February] A Sparkling Valentine’s Day

For some, people the “must-have” list for St. Valentine ’s Day includes flowers, chocolate, candles, soft music, and, of course, Champagne. Only the wine produced in the same-named region of France can bear that title, but would a nice sparkling wine do just as well? Could the magical pop of the cork, the fizzy, gurgling
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[January] [January]

Join FLAVOR at Sun WineFest ‘12 Break out of the January doldrums by joining the Northeast FLAVOR team at The Sun WineFest ‘12 held January 27-29 at the Mohegan Sun casino and resort. As an event sponsor, FLAVOR will greet fellow foodies, sell FLAVOR subscriptions (a portion of our proceeds will be donated to the
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[December] Gingerbread Houses [December] Gingerbread Houses

Where to Get Your Gingerbread House Fix I think I was about 10 when I fell in love with gingerbread houses. My mother came home with what I still consider one of the nicest gingerbread cottages I’ve ever seen. The roof was shingled with chocolate kisses, the front walk paved with multi-color bricks of mini-Chiclets
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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

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.  

Join us as we celebrate our first year! Join us as we celebrate our first year!

It’s Northeast FLAVOR’s First Birthday, and you’re invited! We at Northeast FLAVOR Magazine would like to thank all of our advertisers, vendors, subscribers and supporters. Because of you, we’ve made it to our first birthday, and we’re looking forward to bringing you New England’s premier food and wine magazine for years to come. We’re hosting
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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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