• crjoburke on December 26, 2009

  Great recipes and respect for New England traditions.

Notes about Recipes in this book

• New England clam chowder

  • PinchOfSalt on January 21, 2015

    It's been too long since the last time I made this. Simple and satisfying. Substituted 2 pounds of peeled white potatoes for the new potatoes called for in the recipe. The choice of potatoes was good, but there was a bit too much of them. 1.5 pounds might be better.

• New England boiled dinner with fish

  • Gio on January 20, 2016

    Pg. 65, A light but full bodied broth with hearty vegetables and tender chunks of fish, enriched by the smoky flavor of thick cut bacon. It hit all the flavor notes plus settled in the comfort food zone perfectly. A fine recipe for a Winter's cold and blustery night. Must make again!

• Sand-dabs doré

  • Gio on December 02, 2015

    Pg. 70. As Chef White explains in the intro notes the French term Doré refers to the golden glaze achieved when the fillets of fish are dusted with flour, bathed in a seasoned egg wash, then quicky sautéd. This creates a delicious fillet that melts in one's mouth. Do use the clarified butter as stipulated. Something magical happens when ghee meets seafood. We made a simple white wine pan sauce to gild the lily, lemon wedges on the side.

• Roasted monkfish

  • Gio on July 13, 2016

    Pg. 85. Another Jasper White recipe to enjoy and repeat. We used some beautiful monkfish tails from our CSF share. The seasoning, searing, and roasting moved along effortlessly. The timing with resting was perfect. Taking JW's advise we ad libbed the relish made a spicy one.

• Venison goulash

  • eve_kloepper on April 08, 2012

    fantastic with elk. used goose fat instead of lard.

• Ladies' cabbage with potatoes

  • Myrica on February 01, 2026

    This recipe has important ingredients not listed here, namely eggs, onion, and milk.

• All-American potato salad

  • Gio on June 14, 2016

    Pg. 248. Just a heads-up: Serves 20.

• Warm spinach and beet salad with bacon dressing

  • eve_kloepper on July 18, 2014

    a David favorite since it has spinach, beets and bacon. what's not to like!

  • kath on October 13, 2017

    This was really excellent! I used yellow beets. I cut the recipe in half to serve 2 and we loved it.

• Wild rice pancakes

  • eve_kloepper on November 29, 2018

    Delicious unusual side dish. Definitely a keeper

• Strawberry-rhubarb crisp

  • tarae1204 on May 09, 2021

    It’s a perfect recipe. I make once a year and need no other. The crisp is made from equal parts flour, white sugar, brown sugar and sliced almonds (pre toasted). The filling is equal parts 1” chunks rhubarb and halved strawberries tossed with a 1:2 flour sugar ratio. Perfect!