Figuring out first-hand food I always thought of myself as a city mouse, but it wasn’t until I left Manhattan for a very rural part of Cape Cod that I realized I didn’t know jack about mice. Three years ago my husband Kevin and I traded in our Upper West Side condo for two wooded […]
I always thought of myself as a city mouse, but it wasn’t until I left Manhattan for a very rural part of Cape Cod that I realized I didn’t know jack about mice. Three years ago my husband Kevin and I traded in our Upper West Side condo for two wooded lakeside acres and a […]
Though I am a Maine native and Maine resident, I try not to be too much of a homer when it comes to covering art in New England. But if you will indulge me on this my third Maine blog in a row, I promise to start getting out and about more now that spring […]
Though I am a Maine native and Maine resident, I try not to be too much of a homer when it comes to covering art in New England. But if you will indulge me on this my third Maine blog in a row, I promise to start getting out and about more now that spring […]
Yankee has been publishing stories since 1935. Occasionally the need arises for us to go back and find one in particular. This is always a nightmare. The trouble is that Yankee Magazine doesn’t have a single, comprehensive index. For the years 1935-1978, we have a slick, professional, hardbound index that is the envy of the […]
Hugging Lake Champlain, this operation is a working grower, as well as a dairy, inn, restaurant, and education center. We love everything these folks do, but their selection of cheddars–which have garnered multiple honors from the prestigious American Cheese Society several years running–is the thing that has us really hooked. 1611 Harbor Road, Shelburne. 802-985-8686; […]
Since the 1890s, the cheesemakers of Grafton, sponsored by the Windham Foundation (a nonprofit dedicated to promoting rural Vermont living), have been crafting gorgeous, creamy, nutty-tasting cheddars. Sample them at their bucolic in-town location or in Brattleboro. 55 Townshend Road, Grafton; 400 Linden St., Brattleboro. 800-472-3866; graftonvillagecheese.com
This dairy, our family favorite, has been making cheese in small batches, by hand, since 1824. It’s the cheddar that gets sliced and served with our Thanksgiving apple pie and the block that gets grated for Aunt Roxie’s mac-and-cheese. Check the Web site to see when folks there are cheddaring–they love visitors. 14 Crowley Lane, […]
This nearly 100-year-old co-op buys milk from more than 1,200 dairy farms all over New England and upstate New York. From grocery-store staples to award-winning aged varieties and cave-ripened cloth-bound cheddars (a collaboration with Greensboro’s Jasper Hill Farm), fine cheese is a priority. 2878 Main St., Cabot (visitors’ center); 2657 Waterbury-Stowe Road, Waterbury Center; 5573 […]
Commons’ stuffies come in heaping portions–a bit spicy, with lots of clams, and both regular sausage and chourico, keeping the dish moist and meaty. 48 Commons, Little Compton. 401-635-4388
Anthony’s stuffies come in both mild and hot options: roasted peppers in the low-key version, cherry peppers in the spicier one. Both include a bit of chourico and a ton of chopped clams. 963 Aquidneck Ave., Middletown. 401-846-9620, 401-848-5058; anthonysseafood.net
Quito’s makes its stuffies with an even smokier taste. They’re about the same size as Champlin’s; the texture’s a bit heavier, but they’re still quite good. 411 Thames St., Bristol. 401-253-4500, quitosrestaurant.com
