For those of us who love food, the holiday season really IS a very special time of year. When we think of Christmas, Hanukkah, and New Year’s Day, we reminisce about holidays past, and look forward to getting together with family and friends. We feast on good food and wine (dieting during the holidays is not allowed!), and enjoy the time with loved ones. . .
Getting to experience four distinct seasons is one of the best perks of living in the Northeast. Spring seems so amazingly green after the stark white of winter snows. Summer at the coast is a time-honored tradition. Watching the first flakes of snow fall while you begin your holiday shopping really gets you in the
We’ve got the perfect summer venue for your next trip north. The Vermont Cheese Festival is being held on Sunday, July 22nd at Shelburne Farms along beautiful Lake Champlain. Join us as we sponsor this fun and delicious event. There will be over 40 cheesemakers, 20 wineries and breweries, 20 artisanal food producers, two tasting
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
Quick . . . when we say “summer food in New England”, what pops into your head? Lobster and the freshest possible shellfish eaten at a seaside shack? Throwing whatever you can think of on the grill at backyard barbeques? Unabashedly eating ice cream at a picnic table? We get that. After being cooped up
This winter, we’ve enjoyed mild weather in New England — a lovely and welcome change! But that doesn’t mean we’re immune from Cabin Fever. There are cold snaps, head colds, dark days, and a smattering of snow here and there. The groundhog has seen his shadow, so we’re in for six more weeks of winter
While winter may seem like the natural slowing of the year, with the days getting shorter and our gardens tucked away waiting for spring, it’s actually a really busy time for most families. You may not be sunning at the beach, but you can go skiing on one of the many mountains available to us in our corner of the world. You can’t work your garden, but you can shop at the many winters farmer’s markets still cropping up on weekends…
Some see fall as the season of endings—the end of summer warmth and longer days, the end of vacation time, the year turning toward its close. But in the food world, we see fall as a beginning—it is the start of the harvest—the season of canning, preserving, and capturing the bounty of fields and orchards. It is fresh new flavors brought to the table—apples and squash, pumpkins and beets, carrots and potatoes. We look forward to bringing out our casserole dishes, to braising and roasting, to the heavenly smell of tempting soups simmering on the stove. . .
After a long winter and a cold spring, it seemed summer would never arrive, but at last we can see the signs! Longer days, blessed warmth, and the welcome appearance of leaves and flowers herald summer’s return!
Our summer issue captures the wonderful tastes and sensory pleasures of the season, from lobster bakes on Maine’s historic windjammer fleet to dockside dining in picturesque Newport, Rhode Island. . .
As the old timers would say, it’s been a “three-dog winter’”—cold enough so you need three dogs to curl up with to keep warm at night, and snowy enough to have drifts practically up to the eaves!
With weather like this, we are probably all experiencing Cabin Fever, and we promise that our Cabin Fever issue, hitting newsstands soon, will offer some great ways to cope with this seasonal malady. . .