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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Wayside Boiled Dinner Eric Burkholter of the Wayside Restaurant, in Berlin, Vermont, just outside of Montpelier, notes that their boiled dinners have been a menu staple for years. INGREDIENTS 2 to 5 pounds corned beef 2 turnips 2 carrots 2 beets 1 medium head green cabbage 2 to 3 russet potatoes METHOD 1. Put corned
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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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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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Ah, pumpkins, one of autumn’s most charming and versatile fruits (yes—they really are fruits, not vegetables). We picture them demurely decorating porch railings or tucked cleverly into fall displays. The small, sweet pie pumpkins conjure up images of tasty creations decked with whipped cream. But there is another side to pumpkins—a monster side! We’re talking
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See the article Saving the Summer: Preserving the Harvest in the Fall 2011 issue for more great recipes. Strawberry Balsamic Poached Pears During the fall and winter I probably prepare poached pears more often than any other dessert. They are really easy—foolproof, actually. The only thing you can do wrong is overcook the pears so
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“He was a bold man that first ate an oyster.” — Jonathan Swift M. F. K. Fisher noted in The Art of Eating that “There are three kinds of oyster eaters: those loose-minded sports who will eat anything, hot, cold, thin, thick, dead or alive, as long as it is an oyster; those who will
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Ask almost any family to name the author who does the best job of capturing life on the coast of Maine, and without hesitation, most will say Robert McCloskey. Bob McCloskey wrote eight children’s books, among the most famous of which are Blueberries for Sal, One Morning in Maine, and Time of Wonder, all set
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Potted Shrimp This is an updated New England adaptation of a popular British dish of the 1800s that was served as either an appetizer or a “savoury,” which came after the main dish. Northern shrimp lend themselves well to this because they are so tender. 4 tablespoons softened butter, divided 3 shallots, finely chopped 1/2
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Let’s not forget about celebrating the New Year! There are more than 100 communities celebrating First Night in the United States, plus a celebration in Canada and one in New Zealand. New Year’s Eve is a time for renewal and new beginnings. There are First Night events held in cities all over the Northeast and
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