Orecchiette Bolognese by Chef Matt Jennings
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…
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Milk-Braised Chicken Legs with Spiced Rice by Chef Matt Jennings
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…
New England Living TV: A Maine Chef’s Bouillabaisse-Style Risotto
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…
Festive Drink Recipes
Shake up your next holiday party with these locally concocted cocktail recipes.
New England Living TV: Oyster Club Chef James Wayman’s Local Feast on Mason’s Island
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,…
A Gift From Your Kitchen
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…
New England Living TV: Comfort Classics in Bristol, Rhode Island
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…
The Art of Gathering Year-Round
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…
Roasted New England Oysters with Oregano & Chorizo Oil
Chorizo is a pork sausage made with pimentón, a smoked paprika. The color is vibrant and gives a stunning contrast to the pearlescence of…
Porchetta with Garden Herbs & Fig Sauce
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 Brussels Sprouts
Brown butter is easy to make, simply by melting sweet cream butter in a wide pan. Continually agitate the pan on medium low heat….
Arrosticini
My husband AJ and I tasted arrosticini for the first time while traveling through Abruzzo, Italy. Cubes of meat layered perfectly with thin layers…
New England Clammer’s Stuffie
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…
Dinner and Drinks: Upgrade Your Home Bar
A well-stocked bar is a crowd magnet. Plus it’s fun to have a signature party cocktail. Here’s a drink recipe and a few wine suggestions that will immediately upgrade your…
New England Living TV: Contemporary Italian in Newtown, CT
In the dining room of Summer and Pete’s farmhouse in Newtown, CT, friends sit down to a meal prepared by the staff from La…
Pumpkin Perfection
There’s still time to hit the local pumpkin patches this weekend and score the perfect pumpkin for your front stoop—plus a mini one for…
Fall Recipes Fresh Off the Vineyard
Two cookbook authors encountered separate obstacles when it came to preparing the final meal of the day. Susie Middleton faced the challenge of coming…
Cooking with New England Living TV: Boston’s Seaport District
Cooking with New England Living TV: Boston’s Seaport District Rich Vellante, Legal Sea Foods‘ executive chef and executive vice president of restaurants, was kind…
Easy meets Elegant in this Fourth of July Menu
When it comes to Fourth of July fare, a menu with a focus on fresh seafood and summer fruit offers just the right balance…
Cooking with New England Living TV: Middletown, RI
In the Middletown, RI episode of New England Living TV, Chef Matthew Varga of Gracie’s, the widely-acclaimed restaurant in Providence, prepares an elegant dinner…
