Until I learned to cook, I was always a little bit afraid of chowder. I can't imagine why. Chowder began as a throw-together dish made by fishermen on the dock, using the odds and ends of what they had caught. So, really, how complicated could it be? Not difficult at all, as it turns out. Sauté aromatic vegetables in fat (butter or bacon fat), add flour to make a roux, pour in some stock, and when it thickens, add the fish. You can use any fish, or a combination of fish, or fish plus shellfish. I buy packages of frozen...
This sausage, pepper and mushroom frittata -- quick and easy to make -- takes inspiration from one of New England's favorite Italian-American sandwiches. It's a great combination that makes a filling main course.
Shrimp and bacon really kick up this broccoli slaw salad, and your own homemade ranch dressing pulls it all together. Easy to make, and hearty enough for a healthy weeknight main course.
For breakfast, brunch, or a quick and easy weeknight supper, try a frittata. It's an Italian omelet that accommodates any leftover vegetables and herbs you have. This combination of broccoli with basil and parsley is one of our favorites.
If you're gluten-free and dairy-free, you don't have to give up pizza! You can enjoy wonderful pizza dough made on the stovetop, in the oven, or on the grill. Top your pizza with sauce, vegetables, or vegan cheese.
Jazz up your favorite Tex-Mex turkey taco filling with gluten-free taco boats. Fun for kids and adults, too!
If you're lucky enough to be able to get lobster where you live, this lobster and avocado salad with chunks of fresh tomato and basil should be at the top of your summer picnic food list.