Posts Tagged ‘ Recipes ’

[March] Vieques, Puerto Rico

Mar 7th, 2014 | By
[March] Vieques, Puerto Rico

  Around this time of year, I start to feel the Cabin Fever set in. If you’re living in New England, I’m sure you’ve felt it, too. Even though days are getting longer and the chance of the sun melting away the snow is greater, there’s still a bracing chill in the air and chance
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[February] Soup

Feb 6th, 2014 | By
[February] Soup

The Big Bowl Theory Ah, soup. Is there any food more heartwarming, more comforting, more emotionally evocative than soup?  What warms you right down to your bones on a chilly day? Soup. What makes you feel better when you’re a little under the weather? Soup. (Everyone’s grandmother had a chicken soup recipe that cured all
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Special Winter Issue: Chefs and Restaurants

Jan 13th, 2014 | By
Special Winter Issue: Chefs and Restaurants

Oh, the weather outside is indeed frightful. We’ve got frigid temperatures, snowstorms, and freezing rain affecting much of the country this season. But we’ve got the cure for that! As we hearty New Englanders know, getting out there and enjoying all this season as to offer is the best way to beat the winter blues.
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What About Whiting? Five Sustainable Fish Species to Try

Nov 14th, 2013 | By
What About Whiting? Five Sustainable Fish Species to Try

I’ve seen whiting and Atlantic pollock at the fish market, and I’ve considered buying them numerous times. But I’ve never bitten. They look like good dining, but what do you do with them? I wonder. Then I gravitate to the familiar territory of salmon, cod and haddock. Thanks to the Gulf of Maine Research Institute’s
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[November] Cranberries

Nov 1st, 2013 | By
[November] Cranberries

Though the mashed potatoes might be passed around peacefully and slices of turkey shared equally, cranberry sauce is the cause of the most fights over the Thanksgiving dinner table. To this day, my brother still asks my grandmother if cranberry sauce will be served, despite it having been served every year of his life with
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[October] Mushrooms

Oct 2nd, 2013 | By
[October] Mushrooms

Mushrooms may seem to be a standard food now, but they have a long history struggling to be recognized and consumed. In Ancient Egypt, mushrooms were considered a royal delicacy and commoners were not allowed to eat them. Various folklores around mushrooms from Egypt and beyond claimed they could produce super human strength and lead
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The Flavors of Fall

Sep 27th, 2013 | By
The Flavors of Fall

It’s as if Fall was created specifically for New England. How else can you explain the perfect slight chill in the air and the great produce like squash, pumpkins, and the myriad of delicious apples available at farm stands throughout the region? And don’t even get me started on the foliage that sets our landscape
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[September] Cucumbers

Sep 4th, 2013 | By
[September] Cucumbers

While driving anywhere in New England this September, you’ll see signs sprouting up along the roads advertising “cukes” for sale. The early fall is harvest time for the wildly popular and seemingly limitless bounty of cucumber, universally known for its crunch and refreshing taste. (Whenever I visit my family this time of year, I make
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A French Favorite meets Classic New England

Aug 15th, 2013 | 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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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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