This creamy, barely sweet, milk custard from chef Cortney Burns is a perfect base for seasonal flavors throughout the year. Try infusing it with fennel seeds, cardamom pods, or lavender.
Food
Desserts
Joe Froggers Cookies
Joe Froggers cookies, the classic New England treat flavored with molasses, rum, and fresh nutmeg, are a chewy and delicious favorite.
Main Dishes
Chicken and Garden Greens Potpie
Star chef Cortney Burns serves up this herb-packed chicken potpie in a sauce of creamy cauliflower and sweet fennel.
Breakfast & Brunch
Roasted Root Veggie Hash
Each bite of this hash is earthy and delicious, with a subtle sweetness from the roasted carrots. The egg on top adds a comforting creaminess.
These tasty chewy chocolate cookies keep for several days in an airtight container. You can make the dough in advance and freeze it, too.
Soups, Stews & Chowders
Roasted Butternut Squash Soup with Goat Cheese
A drizzle of nutty browned butter and sage in this roasted butternut squash soup recipe gives a wink to the Italian classic ravioli di zucca e salvia.
Cooking Advice
Hog Wild | Exploring New England’s Barbecue Scene
From baby back ribs to smoked beef brisket, here’s where to get your hands on the best BBQ in New England.
Breads
Cornbread for a Crowd
This recipe for cornbread for a crowd makes enough to feed a group — written by someone who clearly has done just that! Pair with baked beans or chili.
Main Dishes
Leftover Pot Roast Grilled Cheese Sandwich
Turn tender leftovers into the perfect pot roast grilled cheese sandwich with Provolone cheese and mustard on crisp, buttery bread.
Breakfast & Brunch
Breakfast Popovers
Breakfast popovers topped with butter and local jam make the perfect morning or teatime treat.
Packing the perfect Tanglewood picnic with cookbook author Alana Chernila.
West Coast cooking star Cortney Burns finds inspiration in New England’s seasonal flavors, plus recipes for spring chowder, chamomile milk custard, and chicken potpie with garden greens.