New England Cooks features food, recipes, culinary and travel information

Featured Recipes

Prosciutto-Wrapped Asparagus

In Italian, prosciutto simply translates to “ham.” There is prosciutto crudo, a raw, cured ham, and prosciutto cotto, or cooked ham. ... The origins of prosciutto crudo date back to pre-Roman times. In Italy, villagers originally began to dry-age pork legs to extend their meat supply during the long winters.

Full Recipe

Artichoke Salad

Loaded With Nutrients. Artichokes are low in fat while rich in fiber, vitamins, minerals, and antioxidants. Particularly high in folate and vitamins C and K, they also supply important minerals, such as magnesium, phosphorus, potassium, and iron.

Full Recipe

Lentils with Vermont Salumi Red Wine and Garlic Sausage

Lentils, like beans, are legumes. They're high-protein, edible pulses that grow in pods. Lentils are typically sold dried and look like tiny lenses or pebbles and have a mild, earthy flavor. ... Lentils are also often used in vegetarian recipes in place of meat, like in these lentil veggie burgers.

Full Recipe

Lamb Shepherd's Pie

If it is made with lamb it is usually called "shepherd's pie" (because a shepherd looks after sheep). The modern day cottage pie may now contain vegetables, lentils or beans in place of meat.

Full Recipe

What's Happening

Humming Bird Cake

Sandy Zielinski, New England Cooks Co-Host. Just back from South Carolina and tasted this wonderful cake at Kaminsky’s Dessert Cafe in downtown Charleston. While I added some “peeps” and coconut for…

Mar 31, 2018

It's Sugaring Season!

Bram Towbin, Central Vermont TV Board of Directors. Plainfield, Vermont features a number of wonderful maple sugaring farms. The local trees are tapped and the sap is boiled down on site. In addition…

Mar 28, 2018

Lentil Soup with Beef

Tony Campos, New England Cooks Co-Host. Okay, they say winter is almost over, but after receiving two feet of snow last Wednesday, it doesn't feel like winter is almost over. Try this comfort food…

Mar 18, 2018

Keith's Mock Chicken Salad

Keith Swann, Director, New England Cooks Live Demonstration Shows. It has been more than two decades since I changed my diet to one that is mostly plant-based. While it was easier to break the meat…

Mar 07, 2018

Follow Us On Instagram