NE Flavor

08/04/2019

We are closed today due to this rather unwelcome spring storm. The Book Boat, however is open, should you have a book emergency!

08/04/2019

Dick Carter, the "Mystery Man" of yacht racing speaks at the Royal Lymington Yacht Club on April 17. Books are available in the US and UK . . .

12/11/2015

Shall we continue our culinary conversation even though NEF is on hiatus? I'd love to! Jean

12/07/2015

Yesterday at the Grafton VT Local Food Festival, our friend Sugar Bob and better half with their Smoked Maple Syrup. A little drizzle on Jean's gravlax anyone??

10/07/2015

Don't miss the Grafton Food Festival THIS Saturday, July 11th, 10am-6pm, here at the Grafton Inn!
Our Celebrity Chef from Ciao Italia, Mary Ann Esposito, will be doing a cooking demonstration, along with Jean Kerr of Northeast Flavor Magazine and Dane Huebner of Grafton Village Cheese Company!
Don't miss out on samples and purchasing product from our great vendors such Blake Hill Preserves, Sidehill Farm, Grafton Village Cheese, and so many more!
We hope to see you there!

10/07/2015

Northeast FLAVOR Editor Jean Kerr’s gravlax is already curing: ready for the third annual Grafton local food fest in Vermont this Saturday!

09/07/2015

Northeast FLAVOR Editor Jean Kerr will be constructing this gorgeous feta, arugula and watermelon salad this Saturday at the Grafton VT, Food Festival!

09/07/2015

Join us in idyllic Grafton VT for their local food fest! Great food, drink, chef demos and more!

09/07/2015

01/07/2015

20/06/2015

Website by Savvy Software

19/06/2015

Crustaceans for a cause! Did you know that Walgreens on Marginal Way and Forest Ave. both sell lobster? Today from 11 a.m.-1 p.m., if you go there for a $7 lobster roll, chips and soda, all proceeds will go to the Robbie Foundation. They'll also deliver if your order is $50 or more.127 Marginal Way6…

18/06/2015

17/06/2015

Some chemical in octopus skin acts as a repellent to the little suction cups on the arms, a surprise finding shows. Without it, the eight-armed creature would tie itself in knots.

16/06/2015

Talk live with Northeast FLAVOR Editor Jean Kerr on "Food for Thought" today, Tuesday at 1:00 PM. 107.7 FM or streaming live. Call 866 823-1077 to ask a question or just chat.

Just like a trusted friend, you can count on these local celebrities to visit with you for lunch over the radio every week.

15/06/2015

Happy National Lobster Day! Hmmm, how should we celebrate? With a new LobsterFromMaine.com!

03/06/2015

Irene Bergman, a financial adviser at Stralem & Co., says patience is key

02/06/2015

Howard Johnson's restaurants marked the start of America's romance with road food. Enjoy our take on their coconut cake – complete with memories.

02/06/2015

'The future of nations will depend on how they feed themselves.' - Jean Anthelme Brillat-Savarin

31/05/2015

Nonna Theresa's meatballs are fried. Sauce next!

31/05/2015

Ever wonder how long to boil your lobster? We can help.

13/05/2015

Is your state the most food-friendly in America? Check out Retale’s cool visualization to see if you're in the top 10.

08/05/2015

Show us your kitchen! This one is mine: big enough for one person. It has a good stove, big fridge and an old dishwasher that sounds like a freight train. Also visible here are the usual suspects of cooking: oil, vinegar, wine, salt, pepper and butter. Oh, and an excellent espresso and coffee maker. SS

07/05/2015

Us too.

06/05/2015

I'm traveling tomorrow and I won't want to cook when I get to our summer house in Down East Maine. So: ready made chili to go.
(Don't you love the phrase "summer house"?) SS

05/05/2015

Our friends at Ergo Chef in Danbury, CT sent us this beautiful 8” chef’s knife from their new “Crimson” series. I think I had forgotten what a very sharp knife is like: zip, zip, zip. They also sent a little booklet with care instructions that apply to all good carbon knives: handwash, use a wood or plastic cutting board, no Scotch-Brite or Brillo. www.ergochef.com

02/05/2015

If you were having Massachusetts quail for dinner tonight, would you prefer a dry white wine, a big red wine or cider? Let us know your choice and we'll let you know what our guests preferred . . . ("All of the Above" is not a choice!)

01/05/2015

http://dansvosassiettes.canalblog.com/archives/2014/04/01/29552074.html

En m'excusant encore pour oubli car il y a un petit moment j'ai reçu un paquet de lentilles vertes du puy ,pour réparer...

01/05/2015

30/04/2015

Whether you are making bbq chicken, pork or burgers and hot dogs, we select the perfect wine pairing for all of the most popular bbq dishes. Read more here.

27/04/2015

It’s finally spring in New England!
Which seasonal restaurants are you really looking forward to?

(This is one of our faves: BG's Boathouse in Portsmouth, NH
You can go by boat!)

26/04/2015

Did you get interested in cooking as a child?
My mother, brought up in the city, was a studious cook. It wasn’t until she was married that she learned to cook--from books and classes. Her mother, also a city dweller, liked restaurants better than cooking. My other grandmother, an artist and writer, was an intuitive cook. She didn’t use cookbooks and she wasn’t much help in describing what she did—it just came naturally. As far as I know, none of my male relatives thought much about cooking. So, no, my interest came much later.
How about you? -- SS

24/04/2015

U.S. fishery managers are removing it from the federal list of species that are subject to overfishing.

23/04/2015

Check out the annual shad bake at the Connecticut River Museum, Essex, CT, June 7

Fifty-seven years ago, the Rotary Club of Essex introduced the quintessential New England shoreline tradition; a dining experience known as a shad bake. Yankee Magazine has called it one of the “Top 20 Summer Events”. The Connecticut River Museum is happy to be able to host this classic New Engla…