Boston-based chef Matt Jennings gets you right from the Introduction, in his debut cookbook, Homegrown: Cooking from my New England Roots:
“When I say that I cook New England food, this is what I mean: a cuisine rooted in early American history, altered by immigrants from all corners of the globe, and further informed by my own travels around the world. When I cook, the food I make celebrates this region: its ingredients, geography, and climate, its history and traditions. . .I hope Homegrown gives you a glimpse—and a taste—of the place I’m proud to call home.”
• ON-DEMAND: Listen to Faith and the gang talk to Matt Jennings about this book—and the recipes in it—on The Faith Middleton Food Schmooze® •
Homegrown is filled with New England favorites from clam chowder to whoopie pies, and every long-cooked and grilled thing in between; we had Matt’s Short Ribs with Moxie Beans for our pre-show meal. To say it hit the spot is an understatement. Think of Matt’s recipes as New England cooking with a delicious, innovative spins. We couldn’t get enough. (You can find Matt cooking at his hoppin’ Boston restaurant, Townsman, by the way).
If you ever feel like New England’s cuisine is somehow less vibrant than the other regional cuisines—or you’re surprised to learn we even have a cuisine in these parts (oh, come on!)—Homegrown gives you a new appreciation for fresh traditional northern ingredients. Keep your avocado toast, California! We’re good with just about anything Matt Jennings dishes out.