Fiddleheads are an exceptionally simple and exceptionally seasonal dish, great for a spring brunch.
After steaming them and chilling them, you can do all sorts of things with them. They are decorative, but they have enough flavor to be the vegetable accompaniment to a significant spring meal (maybe with shad roe?).
This tasty treat with an unappetizing moniker is a variation on the old Bronx cocktail, with added bitters... I guess that's where the name comes from!
This homey lunchpail classic is really a nice cookie when prepared with good ingredients, and it's a nice change of pace and a welcome addition to many cookie-platters. 
This is great sliced thin and served with almost any kind of cheese, especially farmhouse cheese and local ale!
Another New England classic, easy to make, with a wonderful old-time flavor!
I was preparing a recipe that called for a fowl. That's not so unusual; fowl are tough old birds, stringier and better suited for the stockpot than for roasting or frying. Fowl are used instead of younger birds when flavor is important and tenderness is not. 
Chickens are raised for meat or for laying eggs, and the birds that are bred to be good at one are not so well suited for the other. Of course, the ones bred for meat come from eggs, too, but those eggs are laid by big meaty mamas. 
Have you seen the listing of cookbooks in 
Two international organizations cooperate to help ensure quality and production of 
In early colonial times, before the molasses trade established that sticky black substance as the sweetener of choice in Boston and much of New England, 
So in March of 2013, we made a series of trips deep into the sugarbush country of northern New England. We wanted to learn more about maple syrup and how it gets from tree to table. There's a good, detailed overview of maple syrup production in the 
The title of this post is Christmas Mexican Lasagna. Why would I call this Christmas Mexican Lasagna? 
I found a pound of ground turkey sitting in there. What do you do with ground turkey? 
Annette wanted a fancy French dinner for her birthday this year. Actually, she wanted a 
We had:
It got to be a joke. It seemed every time we passed the Oxford Creamery on Route 28 in Mattapoisett it was closed, and we speculated they saw us coming and had all the customers move their cars and hide. We'd heard rumors of good food, but had just about given up tasting it. The other day, however, we detected activity. We were headed for Turk's, and my mouth was watering for their shrimp Mozambique, but life stirred at the Oxford Creamery and it was an opportunity not to be passed up. 
Having operated on the spot for eighty-two years, Oxford Creamery is the type of old time eatery I love. Brightly painted in blue and white, it evokes the past. The interior is festooned with signs that substitute for a menu. Their prices are old fashioned too, and with sandwiches starting at $2.50 and soft drinks at $1.25 you can easily get lunch for under $5.00.