There are endless variations of New England chowders, some that use only clams and others that rely on a wide variety of fish and shellfish, like this one from Kathy Gunst. It’s endlessly adaptable; you can add lobster, mussels, or other firm fish, depending on where you live and what you have access to.
The Champagne is for celebratory effect more than anything, but we love it.
My mother-in-law, aka the Sherpa, gave this recipe to me. It was the start of my real bonding with the man who was to become my husband. We were on very polite, early dating behavior when we both offered to help clear the table after this insane dessert had been served. Within 30 seconds, the […]
Normans use apples and cider in many savory preparations—with game, poultry, even fish. In this classic pork dish from Jean-François Guillouet-Huard, of Domaine Michel Huard, it’s important to use a slightly tart variety so the end result isn’t too sweet.
Butter is a misnomer, here. This is really a thick, warm-spiced apple sauce. While it’s cooking away in the slow cooker, the house will smell like autumn; we love that. Our region has so many wonderful pick-your-own apple farms. Grab some local honey while you’re there to pick a bushel (or two) of apples.