We love food
If there’s one category of food that unites virtually every culture on earth, it’s poultry. From the chicken simmering in a French coq au vin to the duck roasting in a Cantonese kitchen, from the turkey at a New England Thanksgiving table to the guinea fowl grilling over charcoal in West Africa—birds have fed humanity […]
There is something about a lobster roll that feels like summer, even in the dead of a New England January. It is one of those dishes that has a way of transporting you — to a picnic table by the water, to a paper plate balanced on someone’s lap, to the particular kind of happiness […]
There’s a rhythm to life near the ocean that you carry with you forever. Growing up in New England, I learned early that the sea wasn’t just something beautiful to look at—it was part of our livelihood, our culture, our dinner table. The fishing boats heading out before dawn, the gulls wheeling overhead at the […]
👇Please feel free to save, print and share the FREE recipe cards below! 👇 Jump to Recipe → My dad has a particular sense of humor. A few days ago, he told me he was going to send me a recipe for the website called “Moose Melts.” I got excited – my dad doesn’t usually […]
👇Please feel free to save, print and share the FREE recipe cards below! 👇 Jump to Recipe → There are some dishes that become more than just food—they’re comfort, memory, and community all simmered together in a single pot. For me, baked beans hold that place. Growing up in New England, they were always in […]
Beef has always meant something special in my family. My father grew up in New Jersey with a deep love for roast beef sandwiches—the kind you get in New York with olive oil, red wine vinegar, and oregano, simple but perfect. It was part of his heritage, woven into his memories and the foods he […]
Jump to Recipe → Sometimes the best recipes come to us through friends who’ve traveled far and wide, bringing back not just memories but the flavors that made those memories worth keeping. That’s how coq au vin entered my life—through my friends Peggy and Frank, who have spent quite a bit of time in France […]
Jump to Recipe → The first time I made brown butter was for Brown Butter and Fig Whoopie Pies. I stood at the stove, watching butter melt in a light-colored saucepan, swirling it occasionally as the recipe instructed. The butter foamed, then the foam subsided, and gradually those milk solids at the bottom began turning golden. […]
Jump to Recipe → I love to experiment with different ingredients. I started thinking about beer as a cooking ingredient years ago when I saw Rachael Ray make pasta dough with red wine. She cracked eggs into semolina flour, poured in deep burgundy wine, and mixed it all together until it became this gorgeous, dusky-rose […]
I have a confession: wherever Peter and I travel, I try to order a charcuterie board. It’s become something of a tradition—whether we’re at a cozy restaurant in Stowe, Vermont, a wine bar in Burlington, or even just exploring new places closer to home. There’s something about seeing how different regions showcase their local cheeses […]
