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Homegrown: Cooking from My New England Roots by Matt Jennings

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Notes about this book

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Notes about Recipes in this book

  • Minted pea and arugula soup

    • Barb_N on April 29, 2018

      This is mildly flavored. I couldn't tell there was arugula, and caught only a hint of mint. Maybe use all arugula and no spinach? Or keep some arugula & mint raw instead of blanching it all? The creme fraiche is a perfect foil to the soup.

  • Little gem salad with cheddar vinaigrette and pistachio granola

    • EmilyR on July 08, 2018

      This is the salad of my dreams. So flavorful, beautiful, and filling. The only things I modified was using meyer lemon olive oil, adding the meyer lemon zest, and using labne in place of the sour cream.

  • Farmstead mac and cheese

    • southerncooker on April 30, 2018

      We love mac and cheese and have tried many recipes over the years. Our daughter has made up some delicious mac and cheese recipes as well and had one published. This one is excellent. Even picky hubby declared it one of the best mac and cheeses he's ever ate.

    • sosayi on November 27, 2018

      Absolutely delicious macaroni and cheese recipe. I subbed panko for the fresh bread crumbs and had to fudge slightly on the cheese quantities (I was slightly under on brie once I cut the rind off, so I added more cheddar), but otherwise followed exactly. This might even replace our old go-to homemade mac and cheese recipe (from the original Gourmet cookbook), although I think I'd add a bit of mustard and a shake or two of red pepper flakes to the bechamel (like from that recipe).

  • Milk-braised chicken legs with spiced rice

    • ksg518 on May 21, 2018

      This is good enough to make again but next time I'll change a few things. The thighs need to be browned in batches (this was my error; I put them too close together for a good sear). I would also remove most of the fat from the pan after browning the chicken; leaving it in made for a too rich sauce with the milk. Otherwise, the chicken was wonderfully tender and I really liked the seasonings (star anise, cinnamon and orange peel). My rice was not done in the time suggested by the recipe but I frequently have issues with brown rice cooking in the time suggested. The rice seasonings were nice but you could easily substitute some other rice recipe you prefer. Update: I was going to have the leftovers for dinner last night but opened the container to find the most unappetizing dish I've seen in a long time. The milk had curdled and nothing I did fixed it. It was edible but barely. I'm not making this again since it isn't worth making if it all has to be eaten at once.

  • Grilled corn flatbread with burrata

    • ksg518 on July 17, 2018

      I've wanted to try this since I got this book. However, as I tend to do, I paid no attention to the quantities until I started pulling this together. The book says it will feed 6 as a main course and 12 as a snack. I think that underestimates the quantities. But the recipe does say you can freeze the dough so maybe next time I'll put some aside for use later. The toppings are very good but I would perhaps triple the amounts. The picture in the book shows a lot more corn on the flatbread than you would get if you followed the directions. These grilled up wonderfully but some practice told me that they should be slightly underdone for my taste.

  • Sautéed summer flounder with tomato vierge

    • southerncooker on May 16, 2018

      I had whiting instead of flounder so I used that. Loved the tomato mixture on top. Delicious light supper.

  • Seafood tourtière

    • Dannausc on July 03, 2018

      My blender broke, and I wasn’t able to make the crust, so I turned it into seafood pasta. It still turned out quite good.

  • Lemon beach plum thumbprint cookies

    • bwhip on May 10, 2018

      The flavor on these was really good - however... The recipe calls for you to blend the sugar and lemon zest, and then never actually tells you what to do with it. Presumably it's to be creamed with the butter and brown sugar, which is what I did. They flattened out a fair bit in the oven, so didn't really hold their "thumbprint" shape like others I've made in the past. I pulled them from the oven during baking as the recipe recommended, and just indented them again when using a spoon to drop some jam in the center before putting back in oven. I used a mixed berry jam rather than the plum. Flavor of the cookies was great, nice and lemony, and the texture was nice, but much softer than the usual thumbprint cookies I've made before, which were a little more shortbready.

  • Chocolate-sea salt shortbread sandwich cookies

    • bwhip on April 30, 2018

      Crispy! Tasty! Easy! Delicious! We really enjoyed these. I wound up baking them for more than the 10 minutes called for. Starting with pretty cold dough, and not particularly hot oven (325), they hadn't yet gotten brown and crispy. Ours probably took closer to 15 minutes. We'll make these again for sure.

  • Maple-lime grilled chicken legs with bean salad

    • bwhip on April 26, 2018

      Excellent grilled chicken recipe, with a very unique flavor profile from the marinade with lime juice, hot sauce and maple syrup. The grilling technique, using a hot and cold side of the grill, is spot on and produces great results. Haven’t yet tried the bean salad accompaniment, but the chicken was excellent.

  • Orecchiette Bolognese

    • Dannausc on July 03, 2018

      Fine; nothing special

  • Beef and pork meat loaf with crispy onion rings

    • Nkrieda78 on February 11, 2019

      This recipe’s description has Korean Chile Paste in it but it's not in the ingredients list. Has anyone tracked down the amount of Gochujang that should be added to the recipe??

  • Brined pork chops with apples and cipollini onions

    • ksg518 on November 29, 2018

      The brine for these pork chops is wonderful. I also made the apples and onions but it's really a separate dish from the pork chops. The apples and onions recipe is somewhat lacking in instructions; it doesn't mention peeling the onions. But overall a great dish.

  • Butter-roasted chicken with Asian pears and winter greens

    • ksg518 on November 14, 2018

      This was OK. The chicken was actually quite good but I think it's impossible to turn out a bad chicken if you smear an entire stick of butter under the skin. Roasting the chicken over the Asian pears was a nice touch. The greens (we used kale) and Asian pears was just OK; it's not a bad combination but nothing special.

  • Blueberry cobbler bars with grilled lemon curd

    • bwhip on July 30, 2018

      The lemon curd was excellent. Very creamy, very lemony, nice and tangy. The blueberry cobbler bars were less successful. When warm the bars were delicious, especially with the curd, but after cooling they were quite doughy, despite being baked a good 20 minutes longer than called for in the recipe.

  • Braised turkey thighs with potato-apple pancakes

    • annmartina on May 05, 2018

      This may be the best turkey I've ever made and the braising sauce makes the easiest most delicious turkey gravy. It may be my go-to recipe going forward rather than roasting a whole turkey.

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Reviews about this book

  • Boston Globe

    A loving exploration of the dishes, landscapes, and ingredients of the region, it is filled with recipes that are personal while pushing the envelope of local cuisine...

    Full review
  • New England Living

    ...a comprehensive debut cookbook written in an engaging conversational tone. Organized by landscape...more than 100 recipes are perfect for both family dinners and entertaining.

    Full review
  • Los Angeles Times

    ...a decidedly enjoyable cookbook. The 100-plus recipes include both the traditional (that clam chowder recipe, lobster rolls, brown bread) and the unexpected (maple Peking duck, kimchi salad...

    Full review
  • ISBN 10 1579656749
  • ISBN 13 9781579656744
  • Published Oct 03 2017
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Artisan

Publishers Text

According to the New York Times, Matt Jennings “defeats the cliches about bland New England food.” At his restaurant Townsman in Boston, and at his previous restaurant Farmstead in Providence, Jennings shakes up the notion of what defines New England cuisine by reworking the classics. It’s not the meat-heavy boiled dinners or cream-laden chowders of the past; instead, it’s a celebration of the best fresh ingredients that come from a biodiverse region with four true seasons and verdant forest and deep ocean and everything in between.

In his debut cookbook, Jennings honors the traditional foods of New England while turning them on their head: maple flavors the dressing of a Little Gem lettuce salad as well as the dipping sauce for dumplings, molasses and cider are used to marinate chicken wings, a blueberry sauce accompanies a roasted lamb dish, and Moxie (the official soft drink of Maine) flavors beans and short ribs. New England favorites updated Jennings’s way—pot roast dinner, clam rolls, lobster rolls, brown bread, frappes, and Boston cream whoopie pies—accompany long-form stories about putting together the perfect cheese board, cooking in the shoulder season, the rules for making tartare at home, how to throw an old-fashioned ice cream social, and more. Jennings celebrates the ingredients, geography, climate, history, and traditions of this region in what is sure to be a top cookbook next fall.