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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July is National Ice Cream Month, and perhaps no other food captures the flavor of summer better than this cool treat. Savoring those creamy licks is the essence of sun-splashed days and fun in the sun. Americans consume more than 6 billion gallons of ice cream each year, whether piled three scoops high in a
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Personal Disclaimer: I feel a debt of gratitude to gin. The early 1980s were the tail end of the Three-Martini Lunch, but the book publishing industry, like the advertising industry, was still fully involved in a romance with gin (do you watch Mad Men?). I was working at a New York book publishing house and
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I recently bought a new car for the first time in many years and was amazed at all the technological developments. It took me back to the early ’60s and thoughts of my ’49 Mercury coupe. That automobile, like its owner at the time, was loud, unstable, and thirsty. (I sometimes imagine taking my present
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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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Colossal BBQ Shrimp with Crab Cake Stuffing INGREDIENTS For the Brine: 3 cups water 1/2 cup kosher salt 1/2 cup packed brown sugar 3 bay leaves 2 tablespoons white peppercorns 8 giant shrimp, 3 to 4 ounces each (U4) For the Crab Cake Stuffing: 1 1/2 medium carrots, peeled and cut into 1/4-inch dice 1
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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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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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Swiss Chard Dip Swiss Chard leaves (5–6), steamed 8 ounces sour cream 8 ounces cream cheese 1 teaspoon smoked paprika A pinch of salt 1. Combine all ingredients in a food processor and blend until chard is minced. 2. Serve chilled with sliced cucumbers or slices of baguette. Makes 1 1/2 to 2 cups. From
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