Let’s face it . . . May is the “nicest” month. The weather is consistently great, any hint of winter is gone, spring is in full bloom, and there are no major holidays about which to you need to stress. Ok, there’s Memorial Day, but you get the day off, and all you are
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Sign Up for CSAs “She turned to the sunlight And shook her yellow head, And whispered to her neighbor: “Winter is dead.” ― A.A. Milne, When We Were Very Young It’s April, and the weather is certainly getting better. Sure, we have to contend with the infamous April showers, but they bring a lot more than May
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I have to admit, I’ve been wrong about March. Until now, I thought March was the month when nothing happened. March was the quintessential middle child, if you will, stuck between romantic and wintry February, and sunny, flowery April. Even Shakespeare added to March’s bad mojo when he warned us all to “beware the ides
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I have a confession: I’m not a big chocoholic. Now, don’t get me wrong . . . I’ll eat it when offered, but I won’t go out of my way to buy it. My feelings are usually “meh.” But red velvet changes everything. I love, love, love red velvet. Cupcakes, cakes, and even ice cream
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Ah, nutmeg. One whiff, and I’m instantly in the holiday mood. From cookies to eggnog to mulled wine, nutmeg is the spice that defines holiday for me. But what, exactly, is nutmeg? Nutmeg is the seed of the Myristica tree, an evergreen indigenous to the Indonesian Banda Islands. (Mace is the lacy covering of the
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Brining a turkey is great for the holidays, and this easy marinating method adds enough moisture and flavor to pork and poultry that you won’t even need a sauce. Chef Ron Boucher, owner of Chez Boucher Cooking School and Savory Square Bistro in Hampton, New Hampshire, says that this simple technique yields complex and delicious
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3rd Annual Boston Local Food Festival Sunday, Oct. 7, 2012, 11am – 5pm on the Rose Kennedy Greenway, Wharf Area Parks Boston Local Food Festival is a family friendly, zero-waste event featuring local food for sale and sample by farmers, restaurants, and artisanal producers, educational exhibits and demos, and live music and performances. Northeast FLAVOR
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The end of summer in New England heralds the gorgeous autumn foliage to come, but that’s not the only thing: September is sweet corn season, and we at Northeast FLAVOR couldn’t be more excited. In fact, corn is featured in the “Seasonal Flavors” section of our new issue! Snap up a copy today for great
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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
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Northeast FLAVOR is sponsoring the Vermont Cheesemakers Festival, to be held Sunday, July 22 at the Coach Barn of Shelburne Farms in Shelburne, Vermont. There are so many reasons for us to sponsor this event: we want to support our local farmers and honor our artisan cheesemakers — cheeseartists, really. In addition to over 40
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