Chef Jeremy Sewall’s Baked New England Cod with Littleneck Clam & Bacon Ragout
In Episode 9 of Season 2, chef Jeremy Sewall cooks a coastal New England meal in Jean-Marc’s French-inspired kitchen in Nahant, Massachusetts. The award-winning…
In Episode 9 of Season 2, chef Jeremy Sewall cooks a coastal New England meal in Jean-Marc’s French-inspired kitchen in Nahant, Massachusetts. The award-winning…
Summer in New England means a little something different to everyone, but no one can deny that seafood plays a big role in those…
Before the Swampscott dinner party in Episode 5, Chef Bill Brodsky, chief culinary officer at Boston Nightlife Ventures, invites host Parker Kelley to enjoy…
Chef Rui Correia of Douro has been in the kitchen since he was young. In Portugal, his grandparents ran a bistro together for 40…
As a new-ish mom, there are a few things I’ve learned pretty quickly. I can change diapers like a pro, I’ve become an expert at making up silly songs…
For our episode in the Seaport, Legal Sea Foods‘ executive chef Rich Vellante cooks a multi-course meal ideal for outdoor entertaining with host Parker Kelley….
Quality ingredients translate into quality dishes—a simple but important concept emphasized by chef Frederic Kieffer. Kieffer is the executive chef of l’escale, a French-inspired…
A meaty ragù is a back-pocket recipe: universally beloved (even, I’ve found, by picky children), it requires a tiny bit of effort and a decent investment of time…
Do you remember that ubiquitous chicken stew of the 1980s made with a can of Campbell’s Cream of Mushroom soup? You’d pour the soup over browned chicken legs and simmer until the meat literally fell off the bone…
Kyle Robinson, chef de cuisine at Five Fifty-Five in Portland, Maine, makes a flavorful Bouillabaisse-style Risotto with New England Living TV host Parker Kelley. The fine…
Shake up your next holiday party with these locally concocted cocktail recipes.
With oysters harvested from the Behan Family Farm and produce from Stone Acres Farm, the feast by the Oyster Club executive chef James Wayman is fresh,…
The holiday season is upon us, and if you’re scrambling (like we are) to assemble thoughtful gifts for all the special people in your…
In Maria and Charlie’s bright and functional kitchen personal chef Kim Hersom and New England Living TV host Parker Kelley chop, cook, sauté a…
Anna Rossi of Brave Apron shares tips for entertaining like a pro Something remarkable happens in New England in the fall. The crisp air and…
Chorizo is a pork sausage made with pimentón, a smoked paprika. The color is vibrant and gives a stunning contrast to the pearlescence of…
Traditional porchetta is a rotisserie-roasted deboned pig, which can be a big undertaking for the home cook. Here, we take some of the best…
Brown butter is easy to make, simply by melting sweet cream butter in a wide pan. Continually agitate the pan on medium low heat….
My husband AJ and I tasted arrosticini for the first time while traveling through Abruzzo, Italy. Cubes of meat layered perfectly with thin layers…
For this recipe, you’ll need to shuck, which requires a moderate skill set. Keep in mind: it’s a skill worth learning as being a great…