x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Homegrown: Cooking from My New England Roots by Matt Jennings

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

You must Create an Account or Sign In to add a note to this book.

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.