CURED & SMOKED: A PRIMER ON HAM by Peter Burrows As told to edible South Shore & South Coast Why do we tend to serve ham at certain holidays like Easter? What’s the best way to cook a ham? What are the alternatives to...
Read Moreby Barry Estabrook {with commentary by eSS&SC} Several years ago, I bit into a chop that caused me to all but eliminate pork from my diet. It wasn’t that the chop was bad. On the contrary, it was transcendental: rich, juicy,...
Read Moreby Terry Walters EVERY SEASON SHOULD HAVE AT LEAST ONE PESTO. Enjoy this one while you can, because ramps don’t stick around for long. Use it as a spread for sandwiches or grilled bread, as a sauce for tossing with pasta, or as...
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For lazy gardeners—or for anyone who wants to grow some of their own food but has no...
Read MoreThis past fall my youngest child, Ben, entered kindergarten. A bittersweet time. From the time my daughter, Abigail, was a toddler and Ben was just an infant, we have embarked on daily adventures together. We have loved them;...
Read Moreby Paula Marcoux A heartfelt edible South Shore & South Coast thank you to our friend and loyal reader Lillian Loring of Kingston for graciously sharing a family legacy to inaugurate edible Recipe Box, our new regional...
Read MoreAre the 2015 winter snow storms old news by now? We hope so. However we still find ourselves compelled to remind our readers of the impact the recent winter has had on our local businesses. Local businesses need our help; they...
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by Bill Braun. Several great offenders have tainted public perception of farmed aquaculture...
Read Moreby Brooke McDonough. Finally, a cookbook that celebrates New England with a contemporary look at food. After all, New England has been on the culinary cutting edge for a while; it’s time for everyone to recognize that. Aptly...
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