Eat The Invasives: Green Crabs
*Exciting Note: St Ours dehydrated green crab broth is coming very soon! Resources: eSEMA...
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*Exciting Note: St Ours dehydrated green crab broth is coming very soon! Resources: eSEMA...
Read MoreeSEMA’s Couch Potato column: Big Heart Little Stove A Chowder of Mussels with Bacon, Leek...
Read Morereviewed by Louise Kasdon. Some cookbooks read like poetry. Some cookbooks read like training...
Read Moreby RHONDA M. FAZIO. We can thank Peru for foods such as potatoes, tomatoes, and quinoa, to name a...
Read MoreGrowing up I always had fresh, off-the-boat seafood in my house. Most commonly, we ate scallops...
Read MoreFrom the terrific The Green Crab Cookbook. Scale the proportions up according to your catch and...
Read MoreZuppa di Pesce, named Cioppino by Italians that immigrated to San Francisco, is now an...
Read MoreBeef and Oyster Stew 2 tbsp flour½ tsp salt¼ tsp pepper1 lbs grass-fed stew beef, cut into 1 1/2...
Read MoreA turn-of-the-century brainchild of Alexander Filippini, a longtime chef at the world-famous...
Read More8 slices good-quality sourdough bread 2 tablespoons olive oil ¾ cup mayonnaise 2 teaspoons grated...
Read More16 medium oysters 2 tablespoons canola oil 1 small bulb fennel, finely diced, trimmings reserved 1...
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Wine is food;
spray cheese is not.
Butter’s good; margarine is just yellow gunk.
Soil beats strip malls; food gardens are preferable to lawns; farmers, chefs, and artisans are our heroes.