We love Harrisville General Store chef-manager Samantha Holmes-Rule’s classic shepherd’s pie, made with local beef, flavorful spices, and a golden potato crust.
Recipes
Recipes
Arethusa Farm’s Caprese Salad
Fresh mozzarella and ripe tomatoes are the basis for this simple, delicious Caprese salad recipe from Connecticut’s Arethusa Farm, featured in season three of Weekends with Yankee.
Try this simple, delicious summer corn and nectarine salad recipe from cookbook author Alana Chernila.
Made in the style of escargots with lots of butter and garlic, this easy Mussels Gratinée recipe from Jacques Pépin will find its way into your regular repertoire.
Made with maple sticky bun cakes, a scrumptious German chocolate cake filling, and drizzled with even more caramel, this Sticky Bun Layer Cake from Vermont baker and author Gesine Bullock-Prado is truly a breakfast of champions.
Recipes
Evan Mallett’s Blended Burger
As seen on Weekends with Yankee, this modern burger recipe from Portsmouth chef Evan Mallett boasts a flavorful combination of ground beef, mushrooms, and beets.
Recipes
Bun Lai’s Crispy Fried Mushrooms
With an eye toward sustainability, New Haven, Connecticut, chef Bun Lai shares this vegan fried chicken alternative that even meat eaters will love.
It’s a combination of flavor, fragrance, and memory that makes these gingerbread cookies so special and guarantees their permanent place at the table. An easy lemon filling turns them into elegant sandwich cookies.
Recipes
Cranberry Cordial
This sweet, berry-infused cranberry cordial makes a lovely variation on a Kir Royale when mixed with Champagne or sparkling wine. Pour into pretty bottles to give as a holiday or hostess gift.
Recipes
Stovetop Clambake
Reproduce the flavors of a traditional New England beachfront clambake at home with a stovetop clambake — all you need is a large pot, some seafood, and aromatics like fennel and lemons.
This easy roasted beet salad topped with crispy goat cheese uses just a small number of ingredients to produce a delicious and filling meal.
This simple orzo salad recipe combines smoked trout with tomatoes and herbs in a lemony dressing. It’s the perfect summer side dish to take to your next picnic, potluck, or cookout.