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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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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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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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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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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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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I have vivid memories of walking down the street eating warm, slightly charred roasted chestnuts out of a paper bag on my first visit to Paris. In Manhattan, in the colder months, it is my most sought-after street food. After all, few other phrases evoke joy and merriment like the words, “Chestnuts roasting on an
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Six Seasonal Micro Brews Worth Trying “I don’t like pumpkin beer,” I said. In fact, I was fairly certain that I didn’t like any fall microbrews at all. If I wanted pumpkin pie in a glass, I would make a smoothie—not buy an artisan beer. But I was about to discover that I was wrong
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In Defense of Zucchini “Take my zucchini. Please.” Based on what we hear around New England in September, comedian Henny Youngman’s famous one-liner about his wife could just as well be applied to zucchini. Even my friend Jean, a die-hard farm shareholder who strives to find a use for every green bean and tomato that
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Summertime is all about firing up the grill, but by August, many of us are ready to move on from the tried and true burgers and dogs. We talked with Dennis Michael Sherman, better known as Denny Mike of DennyMike’s ‘Cue Stuff (one of the expert demonstrator’s at the Mainely Grillin’ & Chillin’ Festival on
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