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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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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I was once in California at the height of their strawberry season. Like so many things in California, the berries seemed larger than life. Even though purchased at a roadside store, they were unmistakably local—not picked in order to ripen on the way to their ultimate destination, no white core supporting their sexy scarlet exterior:
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Tofu in pie? Nuts as the crust? Trust me when I say this pie is delicious and no one will know they are eating tofu! It is rich, creamy and perfect for your Valentine’s Day dessert (or any other special occasion!). Recipe by contributing photographer and chef Melody Polakow. Orange Scented Chocolate Pecan Pie Crust
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On December 20, 2010 Jean Kerr, editor of Northeast FLAVOR, was a guest on WCSH Channel 6′s evening television magazine program “207.” Channel 6 airs out of Portland, Maine. . .

Photographs by Tony Scarpetta. If you’re looking for an alternative to typical holiday entertaining, think about inviting friends over for a decadent dessert bash. In the season of sugar plums and candy canes, what better way to celebrate than with an evening of luscious treats? We talked with some of the region’s finest bakers, gourmet
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“At Christmas time in Italy, families make what we call the ‘keeping cakes of Christmas,’” explains Mary Ann Esposito, star of PBS’s Ciao Italia, television’s longest-running cooking show, and the author of numerous best-selling cookbooks. “Each cake is part of a long tradition of holiday celebrations, and each has its own story.” “The first keeping
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This recipe from Boston’s Union Oyster House gives a nod to our neighbors to the south. New Yorkers claim that theirs is the only “true” cheesecake, unadulterated by added ingredients or toppings. I personally have never met a cheesecake I didn’t like—New York or otherwise. New York Cheesecake INGREDIENTS 1 1/2 pounds cream cheese 1
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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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