Now’s the perfect time to feast on one of Julia Child’s Greatest Hits By Mark R. Vogel | Photograph by Glenn Scott | Recipe preparation and styling by Catrine Kelty Article reprinted with permission from www.foodreference.com. Lobster a l’Américaine, or for its full French name, Homard a l’Américaine, is a lobster dish of dubious origin. It
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These recipes accompany the Muffin Tin Sliders which was printed in the Summer 2012 issue of Northeast FLAVOR. 647 Secret Sauce INGREDIENTS 1/4 cup mayonnaise 1/4 cup finely chopped dill pickles, drained well 2 tablespoons Dijon or spicy brown mustard 2 tablespoons ketchup 1/2 teaspoon sugar, or more to taste Freshly cracked black pepper, to
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Northeast FLAVOR, New England’s regional food and wine magazine, was named one of the nation’s best ten new magazines of 2011 by MediaSource/Library Journal. Out of a field of nearly 250 new publications, FLAVOR rose to the top of the ranks based on analysis by one of magazine publishing’s most respected sources. Describing it as
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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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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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The Popovers Pumpkin Pie This recipe, featured on our Winter 2011/2012 cover, comes from Jennifer Beach of Popovers on the Square in Portsmouth, New Hampshire. For more tips, techniques and delicious recipes for baking the perfect pie, be sure to check out the article on page 12. INGREDIENTS 1/2 cup sugar 1/2 cup brown sugar
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Treat loved ones (or yourself!) with these terrific gift ideas for the holidays. For more great foodie gifts, check out our feature in the Winter issue! [smoothslider] Products featured from the following companies: Northeast FLAVOR Michele’s Gourmet Popcorn New England Country Soups Journals Unlimited Inc. Ariston Specialty Company Earth Balance Bags SerendipiTEA BarTule The TeaRoom
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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.
Photographs by Ted Axelrod. In Christian cultures around the world, seafood is the culinary centerpiece of the Christmas Eve table. Fasting or meatless meals prior to a feast day was proscribed by the Catholic Church, and yet the practice of eating fish the night before Christmas has also been widely embraced by Protestants. My own
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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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