Maine’s ripe berries find a sweet home in our best cook’s kitchen, when Ruth’s Feeney whips up her recipe for blackberry jelly. On a warm August day, Ruth Feeney’s kitchen is fragrant with fresh blackberries. She’s making jelly from the berries she picked this morning over at the old family farm in Bryant Pond, Maine, […]
recipe
New England
Best Ethnic Food in New England
Food is such a great entryway to any country or ethnic group that I sometimes joke about saving the airfare and simply strolling the streets of a local Guatemalan neighborhood for baked goods in the morning. Or wandering through Asian markets for an afternoon vacation and lunch. Ethnic enclaves all over New England are teeming […]
Retreat to the Island Isle au Haut, Maine, for a look at the classic center-chimney New England Cape home of author and lobsterman Linda Greenlaw.
Side Dishes
Pickle Recipe from the Best Cook
The May/June 2009 Best Cook, Ruth Feeney of Maine, shares this recipe for sour mustard pickles that was handed down from her mother. Now it has been handed to you. See below. YANKEE RECIPES: Click here for more than 70 recipes for pickles and preserves. RECIPEDelivered Daily: New England Recipes and Tried & True Kitchen […]
Breakfast & Brunch
How to Make an Omelet
Do you know how to make an omelet? Although they’re available year-round, eggs still symbolize the rites of spring: rebirth and renewal. The omelet, that basic egg dish, symbolizes classic French cuisine–and is the easy answer to “Is there anything in this fridge that I can make a quick meal out of?” A few tips […]
Looking for lodging on an island in Maine? Check in at Inn at Isle au Haut. Diana Santospago is best known among islanders for two things: her 1938 Pontiac named “Clydie,” which spends as much time on the side of the road awaiting repairs as it does actually on the road, and her superb cooking, […]
Cooking Advice
Salsa and Swordfish from the Greenlaw Cookbook
“Here’s another terrific salsa recipe, which we make when someone gives us a big bag of tomatoes and peppers from their garden. It’s delicious on fish, but also on just about everything else–chicken, scrambled eggs–or just used as a dip.” — Martha Greenlaw From Linda and Martha Greenlaw’s Recipes from a Very Small Island, Hyperion, […]
Yankee Classic from January/February 2005 It is early evening, and in the basement of Saint Joseph the Worker Roman Catholic Church on Maquan Street in Hanson, Massachusetts, a small group of people sits around a table, discussing their cancers. Phyllis, a fragile-looking woman in her forties, is a newcomer to the group. Her lymphoma has […]
Magazine
Happy Thought
There are many benefits to my work, which is, primarily, journalism, a line of work not always thought of in the same moment as redemption, but perhaps the most continually satisfying and enriching part of it is the people that I meet. Often, there is not only inspiration from their works but in their beings. […]
Desserts
Lara Atkins — Richmond, VT
The Kitchen Table Bistro Richmond, Vermont thekitchentablebistro.com Lara Atkins feels lucky about her location near Burlington’s Intervale, a fertile region of Vermont that’s home to several strong community-based farm-preservation projects. “We love winter, don’t get me wrong, but when it’s time, we’re happy to let it go,” she says. “As a chef in Vermont, well, […]
Magazine
Melissa Kelly — Rockland, ME
Primo Rockland, Maine primorestaurant.com “Anything. Anything. Anything green,” says Melissa Kelly. “It’s such a relief and a release when things start to come up. We have a good-sized garden and try to grow as much as we can for the restaurant. Sorrel is among the first plants we can use. You feel rebirth. Rejuvenation. It’s […]
Magazine
Evan Mallett — Portsmouth, NH
Black Trumpet Portsmouth, New Hampshire blacktrumpetbistro.com “I confess that I’m a comfort-food-loving chef, and I celebrate winter’s hearty soups, stews, and braises like nobody’s business,” says Evan Mallett. “Yet that first murmur of spring opens up a world of freshness every year and jump-starts the creative process. That’s not to say that we chefs keep […]