Dishing Up Maine: 165 Recipes That Capture Authentic Down East Flavors by Brooke Dojny

  • Jalapeño johnnycakes topped with smoked fish

    from Dishing Up Maine: 165 Recipes That Capture Authentic Down East Flavors Dishing Up Maine by Brooke Dojny

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Notes about Recipes in this book

  • My best creamy coleslaw

    • Lee on June 17, 2017

      Classic - too sweet for me; see Julia Child

  • Curried roasted squash soup

    • lean1 on December 04, 2021

      used a small delacata squash and cut the recipe in half. Curry powder was very mild and taste was faint. Also didn't have apple juice so used water. Still made a very small tasty soup. Great on a cold day

  • Shaker roast pork loin with apple-sage gravy

    • TrishaCP on February 13, 2018

      Blah. Sounds more flavorful than it tasted.

  • Martha's marvelous blueberry muffins

    • TrishaCP on January 25, 2016

      I was snowed in and needed a blueberry muffin recipe that didn't require anything more than pantry basics and this fit the bill. They are your basic no frills blueberry muffins but nothing wrong with that. I used frozen blueberries but was able to maintain the recipe cook time with no problem. The muffins were nicely domed and ended with the yield the recipe stated of 12 muffins.

    • lean1 on July 01, 2023

      These muffins were so easy to make. I swapped avocado oil for the butter and used Connecticut grown blueberries( fresh from the farm). They baked with beautiful domes and looked wonderful!

  • Maine summer salsa fresca

    • lean1 on July 01, 2023

      made with fresh tomatoes, white onion omitted the pepper and used Chili powder 1/4 instead of fresh chili. Will make this all summer long.

  • U-pick strawberry shortcake with egg biscuit

    • Racook on June 20, 2020

      Delicious! I halved the strawberry topping for this recipe and it was enough to serve 4. Next time I would just mix the shortcake ingredients in a bowl, instead of using the food processor. Use a box grater for the butter. I baked for 23 minutes. It tastes like a perfect version of the classic strawberry shortcake.

    • Lee on June 26, 2022

      I love this recipe

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  • ISBN 10 1580178413
  • ISBN 13 9781580178419
  • Linked ISBNs
  • Published May 15 2006
  • Format Paperback
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Storey Publishing
  • Imprint Storey Publishing

Publishers Text

From the Atlantic Ocean to well-tended organic farms, Maine's landscape offers some of the country's best raw materials for rustic, hearty cuisine. To the natural bounty, add the independent spirit and quiet humor of the people, and it's apparent why chefs, farmers, fishermen, and artisans are drawn to the state. Their fierce pride, respect for the land, and lack of pretension are recognizable ingredients in all the food they produce.


Food writer Brooke Dojny counts herself among those who love the cooking of Maine--the flavors, the oddities, the quirks, the people, the lore, and the language. Join her on a delicious journey through the foodways of one of our most diverse culinary regions, where tried-and-true flavors and innovative creations live comfortably together on home dinner plates and restaurant menus.


In Maine, where the craggy coastline is so much a part of the state's image, there's no getting away from seafood. Both shellfish and fin-fish are enjoyed year-round. Lobster stews, salads, and pies; steamed mussels and fried clams; oven-roasted cod and seared halibut are just a few of the traditional fish dishes, so simple to make at home, that are represented here.


Dojny's love for the local produce finds its way into warming soups, bright side dishes, and entrées that pair native produce with fish and meats. And yes, Maine's growing season is short, but the people are resourceful. Pickled and preserved vegetables, along with salted and smoked fish and dried beans nourish throughout the winter months.

Dojny's tribute to the food of her adopted home boasts 165 recipes in all, including a few dozen from some of Maine's most accomplished chefs, and a sweet nod to those famous wild blueberries, in pancakes, muffins, pies, scones, and other baked goods. Local stories and food lore, historical facts and literary quotes, and a traveler's guide to hidden road food gems make this the ultimate food-lover's guide to the salty personality of Maine cuisine.

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