Recipes

[December] New England Native: The Cranberry

Dec 1st, 2014 | By
[December] New England Native: The Cranberry

This article was originally published in the Winter 2010/2011 issue. New England Native: The Cranberry By Anne Marie R. Seltzer Picture the typical holiday table. Chances are you’ll see a platter of carefully carved turkey or a sliced roast beef, bowls of stuffing and vegetables, a gravy boat, and a basket of warm rolls. And
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[October] Pumpkins & Winter Squash

Oct 3rd, 2014 | By
[October] Pumpkins & Winter Squash

Pumpkins and squash are just about synonymous with our fall and winter seasons. From the earliest days of the American Colonies, (and prior to that in the Native American diet) they were an important part of the colder months’ menus. Although pumpkin was a popular ingredient in England prior to the 1800s, food historians speculate
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[August] Summertime Blues

Aug 4th, 2014 | By
[August] Summertime Blues

When the fruit of the blueberry bush has passed from its springtime greenish hue, to a reddish blue, and finally to its characteristic deep indigo color, we know that we are finally in high summer in New England. Blueberries are native to North America, and European settlers found them growing in great abundance along with
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[June] Strawberries

Jun 5th, 2014 | By
[June] Strawberries

VARIETIES The Northeast (zones 3-7 in a seed catalog) plays host to an incredible variety of strawberries. The most well-known varieties fall into larger categories called June Bearers, Ever Bearers, and Day-Neutral. Popular June Bearers like “All Star” and ”Red Chief” are likely to show up later in June, with other, hardier varieties showing up
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[May] Black Flies

May 6th, 2014 | By
[May] Black Flies

From the archives… Our friend Kate Krukowski Gooding, hunter, gatherer, chef and author of the wonderful Black Fly Stew: Wild Maine Recipes is known for her ability to make just about anything delicious. In fact, as she says in the preface to Black Fly Stew she says: I don’t use real black flies in my
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[April] Eggs

Apr 3rd, 2014 | By
[April] Eggs

The Egg and You Traditional rites of spring have long revolved around the egg. There is even an old Latin proverb, “Omne vivum ex ovo” which means “All life comes from an egg.” The Romans weren’t alone in celebrating the egg. Eggs have long been held as an emblem of new life, and as time
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Slow Cooker Recipes

Oct 15th, 2013 | By
Slow Cooker Recipes

Find yourself busy and looking for some new ways to enjoy and make use of your slow cooker? Try one of these delicious (and healthy!) recipes  from the book 150 Healthiest Slow Cooker Recipes by Jonny Bowden and Jeannette Bessinger. Thai Seafood Stew The magic ingredient in this delicious and exotic Thai-inspired seafood stew is
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Buffalo Chicken Bites from Granite Restaurant & Bar

Jul 3rd, 2013 | By
Buffalo Chicken Bites from Granite Restaurant & Bar

Ever go to a bar and enjoy Buffalo wings and think to yourself: “wow, those were good!”  The Buffalo Chicken Bites on the bar menu at Granite Restaurant & Bar in Concord, New Hampshire are just that . . . really good, without the mess. Why are they so good? A chicken mousse with Great
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A Halloween Happening

Oct 29th, 2012 | By
A Halloween Happening

This article was originally printed in the Fall 2011 issue. Get in the spirit with frightening food and fiendishly clever party plans     A full moon rides high in the sky and ghosts and goblins are on the prowl. This is the perfect time to conjure up party plans and renowned stylist and entertainment guru
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A French Favorite meets Classic New England

Aug 15th, 2012 | By
A French Favorite meets Classic New England

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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