The groundhog has seen his shadow, so we’re in for six more weeks of winter . . . a perfect time to curl up with the latest issue of Northeast FLAVOR.

What better way to warm up on a cold, dark day than with a bowl of chowder? We’ve got soul-warming choices for you to try including our classic New England Fish Chowder featured on the cover. Our scallop story will make you long to visit the islands (well, Nantucket), but if that’s not enough tropical island time for you, come with us as we experience the culinary pleasures of the Dominican Republic.

Something old is new again as we test Dutch ovens, give Brussels sprouts a bit of sprucing, and sample old Kentucky (bourbon, that is.) Our farm-to-table story highlights the great dishes being created in the Berkshires, and our pasta stories (both regular and gluten-free) will help you carbo-load as you get in the last of your hibernation. 

We chat with Michael Symon, and challenge the idea of stocking a wine cellar. We go green to show you greenhouse gardeners that laugh in the face of cold weather, and preservationist gardeners who are not only honoring the past but teaching the future.

So settle in, eat well, and we’ll see you in the Spring!

In this issue, we interview celebrity chef Robert Irvine, whose new foundation helps military families in need all over the globe. We’ll be celebrating and supporting his incredible efforts as we help kick off the first annual Savor CT on April 10th and 11th.
We also celebrate the cranberry and showcase our New England Chefs and there favorite recipes.

It's summer in New England. The latest issue of Northeast FLAVOR hits with some delicious new watermelon recipes, popsicles with a kick and a our top 20 lobster shacks. Plus we chat with Her Majesty’s Chef, the chef who fed Britain’s Royal Family takes us behind the palace doors.

In this issue of Northeast FLAVOR, we welcome the return of Spring!
Enjoy 8 must-try sea scallop recipes, plus heirloom beans…improve your knife skills and much more!

New department added on kitchen design too!

Lots more, plus over 30 new recipes.

We’ve filled this special issue of Northeast FLAVOR with some of the best restaurants in New England, and we’ve chatted with their amazing chefs about their own treasured traditions. Their recipes are included, along with beautiful photography, so you can make these recipes yourself without any fear.

And gift giving needs are taken care of with our 4th annual Gift Guide. If you have a foodie in your life, and on your gift list, we’re sure to have something they love.

Eat well, stay warm, and we’ll see you in the spring!

We love apples so much . . . their taste, their history, and the fact that you can cook so many things with them, that we devoted this issue to all things apple. We teach you how to make apple cider molasses, a traditional sweetener that has fallen out of favor, but is so easy to do on your own. And for a refreshing change of pace, we’ll introduce you to some great apple ice wines (who says wine has to be only made of grapes?) We also showcase some of the best farmers’ markets in New England and talk with the Cake Boss!

The best expression of summer food in New England is, of course, lobster. We devote a large part of this issue to this craveable crustacean. We show you how to host a beachside lobster bake, take exotic paella to the next level by adding lobster, and break down all the ways lobster is really good for you. We introduce you to an artist who features lobster in all of his works, and is helping to keep the Maine lobster industry alive. There are books you can read, and websites you can visit, to make planning your lobster adventures easier this summer.

In this issue of Northeast FLAVOR, we welcome the return of Spring by celebrating the universal symbol of rebirth, the amazing and versatile egg. We chat with farmers who are proud to provide the fresh and organic eggs on which we’ve come to rely. (Fresh eggs really do make a difference in recipes and on your table.) Making the perfect omelette can be a challenge, but we hope we’ve taken the mystery out of it for you by providing expert instructions and clear, easy-to-follow images. And we’ll show you how to make your mornings easier with delicious and time-saving mini-frittatas.

Come with us to Barbados, we spice things up with flying fish cutters, traditional Bajan seasoning and “pie” and we even run into Chef Marcus Samuelsson (among other great chefs) at the Food, Wine and Rum expo near Bridgetown.

Chef Samuelsson is our featured celebrity chef in this issue.

How about making your very own aquavit? This traditionally Scandinavian concoction starts with vodka, and then the rest of the flavoring is up to you. Want something savory? Add dill and horseradish. Prefer something sweeter? Add cranberries and ginger.

Lots more, plus over 50 new recipes.

At Northeast FLAVOR, we celebrate all that our corner of the world has to offer this time of year, and we love sharing the joy of the season with you. In this Holiday/Winter issue of Northeast FLAVOR, we show you how to welcome the New Year Russian Style, with a traditional and time-honored feast. We bring you recipes for punches that will make your holiday entertaining a breeze. We hope you are inspired by the stories of those who are trying to solve the hunger problem so many people face, especially this time of year.

We chat with Boston’s own Ming Tsai, who updates us his fabulous and busy year. We help you pair local wines with local beers, and meet chefs who are bringing a gourmet touch to après-ski dining. We breakdown sausages to help you indulge, and introduce you to hearty winter kale to get you back on track to good nutrition.

We wish you the best every holiday season has to offer. May you stay safe, warm, and well fed!

Getting to experience four distinct seasons is one of the best perks of living in the Northeast.

Here at Northeast FLAVOR, we tried to capture the essence of autumn in this latest issue. The Grilled Corn Pizza is the perfect recipe to capitalize on the fall harvest of sweet, delicious corn. We cruise (and snack) our way along the delectable Vermont Cheese Trail, and head on down to the North Fork of Long Island to experience the booming but bucolic wine culture flourishing there.

We rock the kitchen with the Food Network darling Anne Burrell, and head out to forage mushrooms with Boston Harbor Hotel’s award-winning chef, Daniel Bruce. We go up country for the Maine potato harvest, and stay home to enjoy Riesling and revisit vodka.

Our hearty granola recipes will get you going on a crisp morning, and our baked beans and brown bread recipes are the perfect way to settle into fall.

Quick . . . when we say “summer food in New England”, what pops into your head? Lobster and the freshest possible shellfish eaten at a seaside shack? Throwing whatever you can think of on the grill at backyard barbecues? Unabashedly eating ice cream at a picnic table?

In this Summer issue of Northeast FLAVOR magazine, we show you how to escape the heat but still eat well while camping with your family in cool forests, invite you to try new food from a dazzling array of food trucks at summer fairs and festivals (it’s more than cotton candy and hot dogs), and show you how New England cooks are earning their props as serious contenders in the competitive world of barbecue.

We profile a farm that changes lives as it grows produce, and have the perfect cool drink for whatever comes your way this summer, from smoothies to tequila to our favorite new summer refresher, vinho verde. We take you to the seaside for the perennial favorite, salt water taffy, and show you how to make your own ice cream.

Julia Child would have celebrated her 100th birthday this August 2012, and we pay homage to her indomitable spirit by talking to the chefs that were privileged to learn from her as a teacher and know her as a friend.

Come celebrate with us as we take in all this wonderful season has to offer. Bon Appétit!

At Northeast FLAVOR we\'re here to help you get the most out of this celebratory time of year. Just looking at the gorgeous cover displaying the perfect slice of pie will get you in the holiday mood. Combine that with our Perfect Pie article, and you’ll easily wow your guests. The Feast of Seven Fishes brings old world ambiance to your dinner table, and one of Portland’s leading chefs, Sam Hayward, reminds us how important it is to give back, especially at this time of year. 

More than forty-five new recipes will help you fill your holiday table, and Bobby Flay’s new spin on American classics will inspire you to revisit your favorite comfort foods. Our gift guide will help you find that perfect gift for that choosy foodie on your shopping list. Experience the season with us as we cook with tea, make fish out of discarded metal, and help to keep our local farms thriving.

Rather than hibernate, we\'re celebrating this season of joy, family, and tradition. From our family to yours, we wish you the best that this holiday season has to offer.

In the food world, we see fall as the start of the harvest—the season of canning, preserving, and capturing the bounty of fields and orchards. It is fresh new flavors brought to the table—apples and squash, pumpkins and beets, carrots and potatoes. We look forward to bringing out our casserole dishes, to braising and roasting, to the heavenly smell of tempting soups simmering on the stove.

Within the pages of our fall issue, you will discover that autumn is also a good time for wild harvests, as we take you on the hunt for woodland mushrooms. No more mourning the garden\'s passing as we show you how to can and pickle a variety of crops. Planning a Halloween party stopped being scary thanks to a cauldron\'s full of ideas and recipes from entertainment guru Matthew Mead.

Fall is the perfect time for weekend getaways, so why not spend it down on the farm? Farm vacations offer a unique chance to see sheep being shorn, gather eggs, feed baby goats, enjoy great food, and even learn some hands-on crafts. Wisecracking gastrophysicist Alton Brown of the television show \"Good Eats\" serves up tidbits from his new book, future plans, recipes and lots of one liners as he sits down with radio host Mike Morin. Finally, curl up with a sneak peek at Linda Greenlaw\'s new book, \"The Maine Summer\'s Cookbook\"— the perfect way to remember summer\'s pleasures, while savoring the FLAVOR of fall.

Longer days, blessed warmth, and the welcome appearance of leaves and flowers herald summer\'s return!

Our summer issue captures the wonderful tastes and sensory pleasures of the season, from lobster bakes on Maine\'s historic windjammer fleet to dockside dining in picturesque Newport, Rhode Island. Summer is all about green and growing things, and we get an inside look at Ciao Italia\'s lush kitchen garden. We take a foraging expedition and discover how wild edibles can add zest to your meals.

New England\'s countryside is still dotted with farms, but it can be hard for today\'s ventures to survive. We talk with several regional dairies about the challenges they face, the innovations they have made, and why there is nothing else they would rather do.

It wouldn\'t be summer without grilling, and our experts can teach you the perfect technique for grilling summer seafood. Finally, enjoy a conversation with legendary British chef Robert Irvine and learn how his \"tough love\" approach is influencing American cooking.

Our Cabin Fever issue! Join us behind the scenes at maple sugar farms, gather tips on hosting a fondue party, escape to culinary explorations in Antigua, and learn of celebrity chef Emeril Lagasse’s New England roots. If that’s not temptation enough, we’ll tempt your taste buds with favorite recipes from local chefs on the ultimate in winter dishes—sumptuous pastas, savory pies, and comforting wines.

As the old timers would say, it’s been a “three-dog winter’”—cold enough so you need three dogs to curl up with to keep warm at night, and snowy enough to have drifts practically up to the eaves!

The premier issue of Northeast FLAVOR!
New England heirloom cranberries, holiday deserts, Mario Batali and more!

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Each issue of Northeast FLAVOR featu­res delicious recipes and techniques for home cooks, great restaurants and their chefs, healthy, simple, family-friendly menus, seasonal flavors, celebrity chef profiles, and more.

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Northeast FLAVOR Magazine - Spring 2012

Northeast FLAVOR Magazine - Spring 2012

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