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.
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.
Cocktail Sauce
Barley Stuffed Acorn Squash
Featured Wine, Beer & Spirits
Eden Orchards and Eden Ice Cider began on a trip to Montreal in 2006 when we first tasted ice cider and wondered why nobody was making it on our side of the border. We had dreamed for years of working together on a farm in the Northeast Kingdom; it was a dream that had vauge outlines including an apple orchard, cider and fermentation of some sort. That night we looked at each other and knew ice cider was it.
This reimagined Hoptimum is provides a blend of tropical and citrus hop aroma that delivers a refined yet aggressive character.
What is the difference between a port and a stout? Today, the biggest difference between stouts and porters is the kind of malt used during brewing. While porters use malted barley, stouts primarily use unmalted roasted barley. Porters also tend to be slightly lighter and less full-bodied than stouts.
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Latest Shows
Jason and Jeff present some ciders, a New England classic
Jeff and Jason go over the history of Oktoberfest and highlight some fest beers
Host Jason Strempek Craft Beer Portfolio Manager for Farrell Distributing and Host Jeff S. Baker II Education & Training Manager for Farrell Distributing. Today they talk about Stouts vs Porter
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What's Happening
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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