We love food
I was standing in the restaurant kitchen, staring at my third failed batch of the day. The whoopie pies looked perfect—beautiful brown butter and fig cakes sandwiching a rich, fragrant filling dotted with pieces of fig. But something wasn’t right. The filling was too loose, separating from the cakes. Maine natives were going to eat […]
In Maine, the whoopie pie isn’t just a dessert—it’s cultural heritage, legislated tradition, and a source of fierce regional pride. Since 2011, when the Maine Legislature officially designated it the state’s treat (distinct from the state dessert, which is blueberry pie), the whoopie pie has held a special place in the heart of New England […]
Everything you need to know about the world’s most versatile ingredient – its origins, varieties, flavor science, and how to use each type There’s something almost absurd about how thoroughly tomatoes have infiltrated our kitchens. Walk into any grocery store in January and you’ll find them piled in the produce section – sometimes mealy, often […]
Jump to Recipe → Making Fresh Pasta Without the Fuss My mom and I were huge pasta fans. Although we never made fresh pasta together, we loved making pasta at home and especially trying out new pastas at restaurants. I am a huge fan of everything Italian – from Italian charcuterie to pasta to desserts. […]
Everything you need to know about Italy’s most iconic food – the grain, the culture, the science, and the technique There’s a specific sound that good pasta makes when you drain it – a rush of starch-clouded water hitting the sink, steam billowing up, and if you listen closely, the faint creak of al dente […]
Jump to Recipe → There are recipes you make once for a dinner party, and then there are recipes that become part of your weeknight rotation because they’re just that good. This Risotto Carbonara falls firmly in the latter category. I’ve been making it for years—sometimes as a Tuesday night treat when I need something luxurious […]
Walk into any New England farmhouse kitchen from a hundred years ago and you’d find grains everywhere—cornmeal in the pantry for johnnycakes, wheat berries soaking for porridge, rye flour for dense, dark bread that could last through a hard winter. Our ancestors understood something we’re just remembering: grains are the foundation of human civilization, the […]
Jump to Recipe → There’s a reason they call it “Cape Cod” and not “Cape Bass” or “Cape Flounder.” For centuries, cod was so central to New England’s economy and identity that a carved wooden Sacred Cod has hung in the Massachusetts State House since 1784. This humble fish built fortunes, fed families through hard […]
If you’ve ever wondered why Cajun gumbo tastes so complex, why French sauces have that silky texture, or how a simple flour-and-fat mixture can transform into everything from béchamel to étouffée, you’re about to discover one of cooking’s most fundamental and versatile techniques. Understanding roux will change how you approach sauces, gravies, and soups forever. […]
Jump to Recipe → There’s something deeply satisfying about eating bone marrow—it feels primal and luxurious at the same time. This ancient food, once the prize of our hunter-gatherer ancestors, has been rediscovered by modern restaurants as the ultimate indulgence. And for good reason: when you roast marrow bones until the fat inside turns silky […]
