Need to get dinner on the table fast? Create memorable family gatherings with these ideas for easy, in-season meals.
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.
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.
Chocolate Mousse
Double Cheddar Mashed Potatoes
Featured Wine, Beer & Spirits
Type Beer - Stout/Porter - Foreign/Export Stout Producer Zero Gravity Craft Brewery Region Vermont, United States
The Fourniers have been making wine since the 1800s. After many years of hard work Domaine Fournier is now one of the most important estates in Sancerre. Together with Claude's brother, Jacques, who manages the vineyards, the family has worked tirelessly to produce top quality wines; combining family winemaking traditions with advanced facilities including custom made tanks and a modern winery design that incorporates hand sorting of the grapes and the use of gravity to ensure delicate treatment of the must (juice). Over the last 50 years they have grown the Fournier Estate from their father's 13 acres to 222 acres in Sancerre, Pouilly Fume and Menetou Salon. Claude's son, Thibaut and his wife Stephanie have now joined the team, helping with both winemaking and sales. Claude's daughter, Aude and her husband Guillaume Pinson also joined the family estate. The Sancerre vineyards include top sites in the villages of Verdigny, Sancerre, Bue and Maimbray, which enables them to produce wines of sophistication and complexity. They are able to control every detail of the process from planting the vines all the way through to bottling; and use only the very best selections for their wines.
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Seth Gander, Gourmand.   Though a hearty addition to any meal year-round, this colorful salad is perfect to make in the summer when farmers markets, produce stands, and food coops abound with local veggies…
Avery Wright, Food Enthusiast.  Here in wintry Vermont, where the snow drifts high and the thermometer drops low, nothing beats a hearty soup to provide a warmth that emanates from the inside out.  Paired…
Avery Wright, Food Enthusiast.   In our household, whenever anyone feels a cold or the flu coming on, we immediately plan on making this incredibly comforting soup.  We’re not sure if it’s the steamy…
Sandy Zielinski, New England Cooks Co-Host.  My recent trip to Charleston, South Carolina has given me a whole new appreciation for grits.  The fact that these can be made a day ahead of time and are…

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