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| red flannel hash maine: Tom Seymour's Maine Tom Seymour, 2003-08 In Tom Seymour's Maine, the author brings to life fascinating vignettes from Maine's colorful past. From early life in the vast Maine woods to favorite recipes of coastal residents, the book is fast-moving and spellbinding from start to finish. Experience the tension as Maine residents evacuate their homes during the British Invasion of 1814. Learn how to prepare bean-hole-beans and fall in love with some wonderful Maine old-timers. |
| red flannel hash maine: Cooking Down East Marjorie Standish, Melissa Kelly, 2010-10-16 Maine is one of the hottest culinary destinations in the country. To celebrate, Down East Books is proud to present the Best Maine Food series, a new line of cookbooks showcasing the state's great food. Kicking it off is this revamped edition of a true Maine classic. In these redesigned pages, longtime food columnist Marjorie Standish tells you how to prepare everything from finnan haddie to dilly green tomatoes to blueberry buckle. |
| red flannel hash maine: Maine Off the Beaten Path® , 2019-04-01 Tired of the same old tourist traps? Whether you’re a visitor or a local looking for something different, Maine Off the Beaten Path shows you the Pine Tree State with new perspectives on timeless destinations and introduces you to those you never knew existed. Discover vintage treasures at Elmer’s Barn north of Wiscasset Explore the eclectic antique vehicle collection at the Cole Land Transportation Museum near Bangor Leap back through time with a visit to the eighteenth-century logging community at Leonard’s Mills in Bradley So if you’ve “been there, done that” one too many times, get off the main road and venture Off the Beaten Path. |
| red flannel hash maine: Maine Home Cooking Sandra Oliver, 2012-09-01 Residing on Maine's Islesboro Island, Sandra Oliver is a revered food historian with a vast knowledge of New England food history, subsistence living, and Yankee cooking. For the past five years, she has published her weekly recipes column, Tastebuds, in the Bangor Daily News. The column has featured hundreds of recipes—from classic tried-and-true dishes to innovative uses for traditional ingredients. Collecting more than 300 recipes from her column and elsewhere, and emphasizing fresh, local ingredients, as well as the common ingredients found in most kitchens, this volume represents a new standard in home cooking. |
| red flannel hash maine: Maine Off the Beaten Path® Tom Seymour, 2011-03-15 Tired of the same old tourist traps? Whether you’re a visitor or a local looking for something different, let Maine Off the Beaten Path show you the Pine Tree State you never knew existed. Spend an afternoon rummaging through “furniture, books, plunder, tools, something for all” at Elmer’s Barn north of Wiscasset. Visit the Cole Land Transportation Museum near Bangor—an eclectic collection of antique vehicles, from tractors to buckboards to sleds. Experience life in an 18th-century logging community at Leonard’s Mills in Bradley. So if you’ve “been there, done that” one too many times, get off the main road and venture Off the Beaten Path. |
| red flannel hash maine: Maine Classics Mark Gaier, Clark Frasier, 2011-04-26 Maine food is about putting on a bib and getting messy with lobster in the summer. In the winter, it's about tossing brisket and potatoes in a pot on the back of the woodstove. Maine Classics brings the carefree spirit of those who work the land and sea to life. More than 150 simple, straightforward dishes are organized by the shore, the sea, the forest, the farm, the garden, the dairy, and the bakery. Celebrate Maine's bounty with recipes such as Ham with Fried Apples, Corn Fritters with Maple Syrup, Classic Lobster Rolls, and Pickled Fiddlehead Ferns. Stories of farmers, lobstermen, cheesemakers, and old-school bakers infuse our cooking and inspire us to explore our own culinary legacies, say award-winning authors Mark and Clark. Chock-full of full-color photographs, this cookbook is definitely a Maine classic. |
| red flannel hash maine: Historic Taverns and Tea Rooms of Maine Kathy Kenny and Bill Kenny, 2021 Holding an integral place in Maine's community, the story of its early taverns and tea rooms is an important account of commerce and political and social life. From famed Revolutionary War incidents to Civil War generals, stagecoaches and the story of rum, the history of Maine's early taverns is captivating. The tea rooms of the early 1900s were just as interesting and important. They played a large role in the national tea movement, the temperance and suffragette movements and the promotion of women's independence, and they also symbolized Maine's culture and sophistication. Join local authors Kathy and Bill Kenny as they unveil the stories, characters and history of these establishments over the past four centuries. |
| red flannel hash maine: Explorer's Guide Maine (18th Edition) (Explorer's Complete) Christina Tree, Nancy English, 2016-03-01 The standard by which all other Maine travel guides are judged—now completely revised and reenvisioned The best-selling and most trusted guide to Maine is back! Once again fully updated and revised, this 18th edition features a brand-new design with expanded sidebars, itineraries, and lush color photographs throughout. As always, authors Christina Tree and Nancy English offer the best, most up-to-date recommendations for food, lodging, recreation, shopping, events, and much more. Whether you’re a native New Englander or one of the thousands of visitors who flock to “Vacationland” every year, in Explorer’s Guide Maine you’ll find the most comprehensive and useful information to make your stay more enjoyable. |
| red flannel hash maine: Maine Lingo John Gould, 2015-11-23 John Gould's family first settled in Maine in 1618, so by the time he came along in the early 20th century, the Gould's were well steeped in the vernacular of the region, and his first inheritance was the turned-around, honed-down, and tuned-up language of his farming neighbors who seldom strayed beyond the village store. Maine Lingo was first compiled in 1975, when TV, radio, and other leveling media had begun to seriously erode regional speech distinctions, and this dictionary will furnish anyone interested in Maine or regional dialects with the terminologies of regular folks, from lobstermen to farmers to woodsmen. Altogether it is a fun and fascinating collection of lore, humor, and straight information that will have you able to tell your billdad from your wazzat in no time flat. |
| red flannel hash maine: Serious Pig John Thorne, Matt Lewis Thorne, 2000-11-16 In this collection of essays, John Thorne sets out to explore the origins of his identity as a cook, going here (the Maine coast, where he'd summered as a child and returned as an adult for a decade's sojourn), there (southern Louisiana, where he was captivated by Creole and Cajun cooking), and everywhere (where he provides a sympathetic reading of such national culinary icons as the hamburger, white bread, and American cheese, and sits down to a big bowl of Texas red). These intelligent, searching essays are a passionate meditation on food, character, and place. |
| red flannel hash maine: All-Maine Cooking Ruth Wiggin, 1987-01-01 These recipes are representative of classic New England cooking. |
| red flannel hash maine: Cooking Maine Style Sandra Oliver, 2018-05-31 Marjorie Standish is an iconic figure in the world of traditional New England cooking, known for her popular column, “Cooking Down East” for the Maine Sunday Telegram. She emphasized simple, but good recipes, that could be made with ingredients that can be found in most pantries. Sandra Oliver, Maine’s modern-day Marjorie Standish, offers a carefully curated selection of the very best recipes from Standish’s cookbooks. Presented in a retro-inspired, elegantly designed gift package, with notes and anecdotes to put Standish’s recipes in context with current wisdom, it is sure to become the new classic in traditional cooking. |
| red flannel hash maine: Good Maine Food Marjorie Mosser, 2010-10-01 Old recipes, like old friends, are usually most dependable, observes noted author Kenneth Roberts in his pithy introduction to this classic recipe compendium put together by his niece, Marjorie Mosser, in the 1930s. The long career of this bible of Maine cookery has proved him right. With Robert's outspoken commentaries sprinkled throughout, excerpts from some of his best-selling books, and maxims from Maine kitchens, this old favorite is a must-own collection for any modern cook. Down East Books is proud to present this revamped edition-with a brand new foreword by food historian Sandra Oliver-as part of the all-new Best Maine Food cookbook series. |
| red flannel hash maine: Explorer's Guide Coastal Maine (1st Edition) (Explorer's Complete) Christina Tree, Nancy English, 2017-04-25 Explore one of America’s most magnificent coastlines Measuring 7,000 miles, Maine and its islands have more shore than the rest of the East Coast combined. This essential Explorer’s Guide points you to the best lobster pounds, fine restaurants, theaters, festivals, and museums scattered along Maine’s bountiful shores. Find out how to savor the salty air and serene harbors of Maine’s stunning coastlines on a daylong excursion or relax in one of the many world-class B&Bs. Feeling nostalgic? Take in a 3-mile excursion in an old-fashioned train car. Those seeking adventure can explore Maine’s waters on the deck of a windjammer or cross the soaring half-mile Deer Isle Bridge suspended in a cloud of sea fog. Take the knowledge of two renowned travel experts with you as you journey across New England’s most spectacular coastline. As with all Explorer’s Guides, you’ll discover fascinating history, important contact information, up-to-date maps, and more to help you make the most of your journey. |
| red flannel hash maine: Dishing Up® Maine Brooke Dojny, 2012-11-30 From the Atlantic Ocean to well-tended organic farms, Maine offers some of the best raw materials for rustic, hearty cuisine. Add the independent spirit and quiet humor of the people and it becomes apparent why chefs, fisherman, and artisans are drawn to the state. Their fierce pride, respect for the land, and lack of pretension are recognizable ingredients in the food they produce, from fresh lobster to blueberry pancakes. Dive in to the salty personality of Maine’s cuisine! |
| red flannel hash maine: It is Not Now John Gould, 2021-05-15 It is Not Now is collection of stories based upon real life, as well as a reflection on lost ways and changing values. It is a celebration of the eccentric people and lives of small towns all across Maine. Gould's wise, charming, and irreverent writing, honed by half a century of acute observation and practice of his craft, brings the American past to life even as it finds humor and hope in the American present. |
| red flannel hash maine: Explorer's Guide Maine (19th Edition) (Explorer's Complete) Nancy English, Christina Tree, 2019-07-02 A traveler’s must-have companion for over 30 years—a complete guide to the best of Maine Explorer’s Guide Maine is back for the 19th time, providing readers with everything they need to know for making their next trip to Maine the best one yet. This comprehensive, fully up- to- date edition guides travelers of all interests, whether they are looking to explore wildlife wonders or cultural hubs. Featuring hot spots from the southern coast (like Ogunquit and Wells), Casco Bay (Freeport), the Midcoast and the islands (Boothbay Harbor region), and Down East (Acadia area) to the western mountains and lakes region (Bethel area), the Kennebec Valley (Augusta and mid- Maine) and the Maine highlands (Aroostook County)— Explorer’s Guide Maine offers suggestions for dining, lodging, outdoor activities, art and music events, museums, and must-see sights. Whether readers are looking to soak up the sun at Old Orchard Beach, traverse the Appalachian Trail, or observe Porter Bridge over the Ossippee River, Explorer’s Guide Maine proves there is something for everyone at any time of year in the beautiful Pine Tree State. |
| red flannel hash maine: Classic New England Dishes from Your Microwave Millie Delahunty, 1991-01-01 The proverbial best of both worlds: time-honored favorite foods without lengthy preparation |
| red flannel hash maine: Dialect Notes , 1912 |
| red flannel hash maine: New England Home Cooking Brooke Dojny, 2011-10-11 A witty, authoritative, and comprehensive celebration of cooking in the New England style with over 350 recipes for soups, salads, appetizers, breads, main courses, vegetables, jams and preserves, and desserts. Brooke Dojny, a native New Englander, has adapted traditional recipes to modern tastes by streamlining cooking methods and adding contemporary ingredients. She has also included such Yankee classics as North End Clams Casino, Wellfleet Oysters on the Half Shell with Mango Mignonette, Hashed Chicken with Dried Cranberries, Maine-Style Molasses Baked Yellow-Eyes, New England Cobb Salad, Shaker Whipped Winter Squash with Cape Cod Cranberries, Wood-Grilled Steak au Poivre with a Vegetable Bouquet, Pan-Seared Venison Steaks with Peppery Beach Plum Sauce, Succulent Braised Chicken Portuguese Style, Little Italy Calamari in Spicy Red Sauce, Grilled Chive-Tarragon Lobster, Reach House Blueberry Cobbler, and Chocolate Bread and Butter Pudding. |
| red flannel hash maine: The Facts on File Dictionary of American Regionalisms Robert Hendrickson, 2000-10-30 Provides definitions and examples of words and phrases used in different geographical regions of the United States. |
| red flannel hash maine: American Speech Louise Pound, Kemp Malone, Arthur Garfield Kennedy, William Cabell Greet, 1927 |
| red flannel hash maine: Wannabe M. Wallace Herron, Tim O'Mara, 2021-05-14 Mail carrier and aspiring writer Ezra Lockert is reclusive author Glen Dower’s “biggest fan.” Ezra realizes that the best way to become like his idol, he must become part of Glen’s life. Using his amateur sleuth skills, and his connections at the United States Post Office, Ezra tracks Glen down to the small town of Purgatory, Maine. Through a series of clever tactics, Ezra gets himself assigned to Glen’s mail route. He not only joins the Purgatory community, he also becomes their most accomplished stalker. For weeks, Ezra watches Glen from the woods outside Glen’s house and studies his patterns and writing habits. After learning all he can, Ezra takes the next step and befriends Glen. As the friendship grows, Ezra believes he can now take the next step toward becoming a writer. But he is about to get closer to Glen than he had even dreamed. Praise for WANNABE: “If Martin Scorcese’s King of Comedy and Stephen King’s Misery had a kid, it might look and read like M. Wallace Herron’s Wannabe. This funny, breezy, satiric take on idol worship, the publishing business, and the craft of writing will have you quickly turning the pages till you get to the surprising end, worthy of the best of Alfred Hitchcock.” —Charles Salzberg, Two-time Shamus Award nominee for Devil in the Hole and Second Story Man “Herron’s Wannabe is a delightfully twisty and fascinating read. Watch out what you wish for indeed.” —Reed Farrel Coleman, New York Times bestselling author |
| red flannel hash maine: Roadfood Jane Stern, Michael Stern, 2014-03-04 First published in 1977, the original Roadfood became an instant classic. James Beard said, This is a book that you should carry with you, no matter where you are going in these United States. It's a treasure house of information. Now this indispensable guide is back, in an even bigger and better edition, covering 500 of the country's best local eateries from Maine to California. With more than 250 completely new listings and thorough updates of old favorites, the new Roadfood offers an extended tour of the most affordable, most enjoyable dining options along America's highways and back roads. Filled with enticing alternatives for chain-weary-travelers, Roadfood provides descriptions of and directions to (complete with regional maps) the best lobster shacks on the East Coast; the ultimate barbecue joints down South; the most indulgent steak houses in the Midwest; and dozens of top-notch diners, hotdog stands, ice-cream parlors, and uniquely regional finds in between. Each entry delves into the folkways of a restaurant's locale as well as the dining experience itself, and each is written in the Sterns' entertaining and colorful style. A cornucopia for road warriors and armchair epicures alike, Roadfood is a road map to some of the tastiest treasures in the United States. |
| red flannel hash maine: Away from the Kitchen Dawn Blume Hawkes, 2014-04-02 Away From the Kitchen offers a glimpse into the joys and pressures of a chef’s life—satisfying the curiosity of those swept up in the wave of America’s chef-obsession. Here, selected chefs from across the nation disclose some of their most personal dreams and talents—revealing who they are inside and outside the kitchen. In these pages, featured chefs offer up their cherished breakfast, lunch, dinner, and dessert menus—many of them including never-before-published recipes. Robert Del Grande’s “Country Western Breakfast,” Nancy Silverton’s “Farmer’s Market Lunch for All Seasons,” Frank Stitt’s “Alabama Asado,” and Roy Yamaguchi’s “Hawaiian Garage Barbecue” are just a few of the imaginative and mouth-watering meals to be discovered in Away From the Kitchen. Also included are the personal stories behind each menu, and—best of all—each chef’s insider kitchen tools and tips. With its uniquely personal approach, Away From the Kitchen will appeal to foodies everywhere, as well as readers who want it all: the menus, the recipes, and the chef “scoop.” |
| red flannel hash maine: The Nation , 1923 |
| red flannel hash maine: Off the Beaten Path® Maine Wayne Curtis, Tom Seymour, 2004-07 This guide to the backroads of Maine will show travelers how to find unspoiled coastal villages, pristine lakes, and small museums, as well as private campgrounds and historical places. 11 illustrations & 8 maps. |
| red flannel hash maine: Durgin-Park Cookbook Jane Stern, Michael Stern, 2002-12-30 No restaurant defines Yankee cooking as well as Boston's Durgin-Park. In an atmosphere of clattering dishes, conversation, and sharp-tongued waitresses, it serves its time-hallowed specialties: roast beef that may be the best anywhere, incredible quantities of Boston baked beans, New England boiled dinners, chowder, apple pie, apple pan dowdy, and hot cornbread. Few restaurants can claim a tradition as long and entrenched as Durgin-Park. Founded in 1827, it has had only four owners. Chef Tom Ryan has worked there for 40 years and leaned how to cook the Durgin-Park way. Many of the legendary waitresses who display an attitude towards the customers have worked at Durgin-Park for their entire careers. Franklin Roosevelt ate there when he went to Harvard, Calvin Coolidge was a regular, and Teddy Roosevelt satisfied his hearty appetite there, as did his sons. The Durgin-Park Cookbook contains not only Tom Ryan's recipes for his classic New England dishes, but the stories and photos make reading the book like a visit to the Boston landmark. Its history, its traditions, its atmosphere, and its commitment to quality are all described and illustrated. This important addition to the RoadfoodTM Cookbook series is sure to be a favorite with people in New England and throughout the country. Other books in the series include El Charro Café Cookbook, The Blue Willow Inn Cookbook, and (coming next January) Louie's Backyard Cookbook (from Key West, Florida). |
| red flannel hash maine: Breaking Bread Deborah Joy Corey, Debra Spark, 2022-05-24 “More local color than a steamed lobster wearing wild blueberry bracelets, along with a mess of wistful nostalgia for any reader raised in Maine or New England.” —Portland Press Herald Nearly 70 renowned New England writers gather round the table to talk food and how it sustains us—mind, body, and soul An award-winning collection of essays by internationally recognized and beloved foodies, Breaking Bread celebrates local foods, family, and community, while exploring how what’s on our plates engages with what’s off: grief, pleasure, love, ethics, race, and class. Here, you’ll find reflections from top literary talents and food writers like Award-winning novelist Lily King on connecting with her children over a tweaked chocolate chip cookie recipe Pulitzer Prize recipient Richard Russo on the Italian soup his mother snubbed that he came to enjoy Coauthor of Mad Honey Jennifer Finney Boylan on how cheese pizza holds her family together through the good and the bad Coauthor of About Grief Brian Shuff on how greasy takeout can be life-giving food for the grieving soul Award-winning writer Ron Currie on the childhood shame—and adult pride—of your mother being a “lunch lady” Author and homesteader Margaret Hathaway on building a community cookbook to bring food and family together in the early days of COVID-19 Other essays address a beloved childhood food from Iran, the horror of starving in a prison camp, and the urge to bake pot brownies for an ill friend. Rich and flavorful, Breaking Bread brings together some of the most influential voices in the literary and food worlds to show how we experience life through the foods we eat. Proceeds from this collection will benefit Blue Angel, a Maine-based nonprofit founded by writer and Breaking Bread coeditor Deborah Joy Corey to combat hunger. The organization purchases food from local farmers and delivers it directly to families in need. |
| red flannel hash maine: New England Clam Shack Cookbook Brooke Dojny, 2015-05-15 Part travelogue, part cookbook, this colorful collection captures the unique charm of New England’s seafood cuisine. Brooke Dojny takes you on a tour of family-owned and -operated clam shacks from Connecticut to Maine and offers dozens of simple recipes for rich and buttery lobster, fried clams, creamy chowders, and much more. Whether you’re looking to plan a tasty weekend road trip up the coast or host a backyard lobster bake, you’ll find everything you need in this deliciously salty collection. |
| red flannel hash maine: Old-Time New England Cookbook Duncan MacDonald, Robb Hansell Sagendorph, 1993-06-29 Over 300 wholesome, easy-to-prepare recipes: Nantucket scallop chowder, Boston baked beans, apple pan dowdy, Boston cream pie, many more. Recipes accompanied by charming observations on New England weather. Illustrated. |
| red flannel hash maine: Down East Delicious Sandra Oliver, 2024-11-12 Residing on Maine's Islesboro Island, Sandra Oliver is a revered food historian with a vast knowledge of New England food history, subsistence living, and Yankee cooking. For the past five years, she has published her weekly recipes column, “Tastebuds,” in the Bangor Daily News. The column has featured hundreds of recipes—from classic tried-and-true dishes to innovative uses for traditional ingredients. Collecting more than 200 recipes from her column and from folks who have shared them with from all over the state, and emphasizing fresh, local ingredients, as well as the common ingredients found in most kitchens, this volume represents a new standard in home cooking. Also included are chapters with recipes and insights on canning, preserving, brining, and pickling. In this comprehensive tome, Oliver brings the traditions and recipes of generations of Maine home cooks to life. Peppered with funny and useful advice from her island kitchen and garden, this book is chock-full of wisdom and stories. Whether you need a quick weekday meal or are indulging in a New England feast, these recipes are a delicious way to eat well and experience the culinary heritage of Maine. |
| red flannel hash maine: New England Brunch Tammy Donroe Inman, 2025-04-01 A culinary journey through local flavors and global influences, featuring 100+ creative recipes for every season. Making brunch at home allows you to get creative with local and seasonal ingredients—like strawberries, blueberries, apples, cranberries, pumpkins, and our beloved maple syrup. It can even include coastal seafood, which New England has in abundance. Throw in a selection of homemade beverages featuring fresh, seasonal fruit and you’ve got the perfect midday meal. New England Brunch offers more than 100 enticing recipes for homemade pancakes, muffins, doughnuts, pastries, scones, bagels, popovers, frittatas, quiches, stratas, pitcher drinks, and more—year round. It features all the classics, like Boston Cream Doughnuts, Blueberry Buttermilk Pancakes, and Red Flannel Hash, alongside creative twists on traditional recipes, like Maple Walnut Cinnamon Rolls, Blackberry Marjoram Scones, Zucchini and Earl Grey Tea Cake, and Herby Lobster Benedict. Also included is a bonus chapter with recipes for homemade dim sum, the Cantonese equivalent of brunch, which has become an institution in Boston’s Chinatown and beyond. Brunch in New England uniquely melds indigenous crops and customs with British cookery and pops of the vibrant culinary influences of the Portuguese, Italian, Irish, French, Jewish, Asian, African, and Latin-American immigrants who settled here. From the mountains of Maine, New Hampshire, and Vermont to the coastal communities of Massachusetts, Rhode Island, and Connecticut, the cultural and seasonal tapestry of flavors provide endless culinary inspiration for leisurely weekend brunch gatherings. |
| red flannel hash maine: The New England Diner Cookbook: Classic and Creative Recipes from the Finest Roadside Eateries Mike Urban, 2014-03-03 New England is the birthplace of the American diner, and this book brings together the best of them and shares with you their best recipes for comfort food, New England style. Celebrate the food, culture, and funky architecture of these scrappy culinary icons with recipes, color photos, interviews with owners, and heartwarming stories from a broad array of customers. Diners were born in New England (Rhode Island, to be exact), and they have a long and colorful history as local eateries of distinction because of both their menus and their buildings. Though many diners have gone by the wayside in the past half century, there are still plenty around, and each has at least a dish or two for which they’re best known and that keep customers coming back year after year. The New England Diner Cookbook celebrates every facet of these diamonds in the rough. Along with diners that have perfected the tried-and-true items like corned beef hash, clam chowder, and malted milkshakes, many have developed relatively sophisticated menus that include distinctly New England delicacies like Lobster Chow Mein, Butterscotch Indian Pudding, and Portobello Mushroom Fries. |
| red flannel hash maine: Route One Food Run Vinnie Penn, 2018-06-15 A rollicking, fast-paced tour of the best quick, indulgent, greasy, messy, delectable, and can’t miss eats along (or not far from) Route One from Connecticut to Maine (along the 1-95 corridor). Written with acerbic wit, comedian and talk show host Vinnie Penn takes you to his favorite road trip eateries and even works his magic to persuade these places to bring some of his favorite recipes home to you. Vinnie visits over 100 places, gathers nearly 100 recipes, and packs it all alongside amusing sidebars, can’t miss local roadside attractions and oddities, and hundreds of photos. |
| red flannel hash maine: The New England Table Lora Brody, 2005-08-11 The New England states are a pretty close-knit groupin fact, you could conceivably hop in the car and eat your way through all six states in a single day. Fortunately there's The New England Tablean easier way to enjoy the bounty of the northeast. Celebrated author of The Cape Cod Table and Boston area resident Lora Brody has combed Maine, New Hampshire, Vermont, Massachusetts, Rhode Island, and Connecticut to share the wonderful dishes this rugged region is especially proud offrom traditional favorites such as Boston Baked Beans to enticing modern classics such as Red Flannel Salmon Hash or Pear and Candied Ginger Clafouti. With its evocative photographs of New England's people and places, and irresistible recipes, The New England Table will have everyone pining for a peaceful breakfast repast at Rangeley Lake, a musical picnic at Tanglewood, or an al fresco dinner in Litchfield County. |
| red flannel hash maine: Good Home Cooking Across the U.S.A. Nell Beaubien Nichols, 1952 |
| red flannel hash maine: One Potato, Two Potato Roy Finamore, Molly Stevens, 2001 Everyone loves potatoes. This book transports cooks beyond the usual side dishes and introduces them to the secrets and specialties of great chefs and cooks the world over. Finamore shows how to prepare spectacularly simple appetizers, including dips, chips, and showstopping cocktail potatoes made from a few ordinary ingredients. He presents dozens of soups and salads, including rich Summer Vichyssoise and Herb Garden Potato Salad. There are more than fifty main-dish possibilities, suchas Sunday Lamb with Proper Roast Potatoes and Chicken Stuffed with Potatoes and Shiitake Mushrooms -- not to mention a sophisticated rendition of Shepherd's Pie. The potato turns up as the hidden ingredient in such breads as Potato Cheddar Bread with Chives and in such desserts as moist Farmhouse Chocolate Cake. Finamore shows how to master crisp steak fries, silky mashes, and sumptuous gratins. A bonus feature of the book is the sweet potato, in dishes from a delightfully nostalgic Baked Sweet Potatoes with Marshmallow to an urbane Semifreddo with Chocolate Sauce. |
| red flannel hash maine: Secrets of New England Cooking Ella Shannon Bowles, Dorothy S. Towle, 2000-01-01 800 receipts combine Early American cookery, Native American food, and continental influences: Vermont beef and kidney pie, oxbow Indian pudding, Down-East sour milk doughnuts, more. |
| red flannel hash maine: The Great American Cookbook Clementine Paddleford, 2011-10-11 The first and greatest book of regional American cuisine, now revised for today’s home cook. Imagine a person with the culinary acumen of Julia Child, the inquisitiveness of Margaret Mead, and the daring of Amelia Earhart. This is Clementine Paddleford, America’s first food journalist. In the 1930s, Paddleford set out to do something no one had done before: chronicle regional American food. Writing for the New York Herald Tribune, Gourmet, and This Week, she crisscrossed the nation, piloting a propeller plane, to interview real home cooks and discover their local specialties. The Great American Cookbook is the culmination of Paddleford’s career. A best seller when first published in 1960 as How America Eats, this coveted classic has been out of print for thirty years. Here are more than 500 of Paddleford’s best recipes, all adapted for contemporary kitchens. From New England there is Real Clam Chowder; from the South, Fresh Peach Ice Cream; from the Southwest, Albondigas Soup; from California, Arroz con Pollo. Behind all the recipes are extraordinary stories, which make this not just a cookbook but also a portrait of America. |
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Red Dead Fashion
All submission must show a customized character, weapon or mount from any of the Red Dead games OR must be anything meta about customization in those games like discussions, …
Comparison of Red Jackfruits - Tropical Fruit Forum
Apr 17, 2024 · The fruit production is inferior to the ‘Excalibur Red’ jackfruit variety. ‘Excalibur Red’ has a flesh color that is less red than ‘Xain’s Red’. I’m unaware of the current commercial …
