Ever had chicken with oysters in both stuffing and sauce? Time was when lots of people in New England had it. Since New England's culinary reputation has come to be based mostly on chowder, lobster, and baked beans, you might be surprised to learn that many other delectable dishes were once regional favorites. In our blog, we show you every once in a while how we cooked some of the more than 400 vintage recipes included in one of our books, Northern Hospitality. Join us as we explore the genuine, more complex story of New England cooking.
Telling that more complex story—narrating that more accurate history—also involves describing the many connections between New England's cooking and its broader culture. You'll find in this blog what you'll find in all four of our books—angles on the many unexpected ways in which the food of New England is both produced by and produces the region's social dynamics, its outlook, and its values.