Bonus recipes from the story My New England Oyster Tradition from the Winter...
Old Fashioned Oyster Stuffing We think of oyster stuffing as a Thanksgiving dish traditionally served with turkey. But in the Boston Cooking School Cookbook by Fannie Farmer, there are two recipes for...
View ArticleGreat Grandfather Jenkin’s Welsh Rarebit
Just as the French don’t call them French fries, my great grandfather wouldn’t have called it Welsh Rarebit. His version was made with whatever farm cheese was available (it may well have been...
View ArticlePotato Leek Soup
Happy St. David’s Day! This lesser known day is devoted to the patron saint of Wales, and is celebrated on March 1st. Leeks are the “patron” vegetable of Wales so we’ve included a recipe for both leek...
View ArticleClik here to view.
[June] Strawberries
I was once in California at the height of their strawberry season. Like so many things in California, the berries seemed larger than life. Even though purchased at a roadside store, they were...
View ArticleClik here to view.
My New England Oyster Tradition
Raw Oyster — Photograph by Glenn Scott “He was a bold man that first ate an oyster.” — Jonathan Swift M. F. K. Fisher noted in The Art of Eating that “There are three kinds of oyster eaters: those...
View ArticleMignonette Sauce
Mignonette Sauce This is a classic French sauce that seems to be preferred by oyster purists. It really does let the oyster flavor shine. Essentially, you are pickling minced shallots here, so make...
View ArticleClik here to view.
Union Special Oysters
Photograph by Glenn Scott Photography Union Special Oysters This is a classic—and delicious—oyster preparation that has been on the menu at the Union Oyster House for decades. It appeared on a 1930s...
View ArticleClik here to view.
Oysters Rockefeller
Oysters Rockefeller Oysters Rockefeller Oysters Rockefeller is a classic and luxurious treatment of oysters. Countless chefs have introduced variations on the theme of spinach, bacon, and oysters;...
View ArticleClik here to view.
[August] Summertime Blues
When the fruit of the blueberry bush has passed from its springtime greenish hue, to a reddish blue, and finally to its characteristic deep indigo color, we know that we are finally in high summer in...
View ArticleClik here to view.
[October] Pumpkins & Winter Squash
Pumpkins and squash are just about synonymous with our fall and winter seasons. From the earliest days of the American Colonies, (and prior to that in the Native American diet) they were an important...
View ArticleBlackened Swordfish
This classic Cajun dish was made famous by New Orleans chef Paul Prudhomme. You can buy really good Cajun Blackening Spices (including Chef Paul’s own brand) in the grocery store, but you can also make...
View Article
