“Cooking” without heat is the perfect preparation for a hot summer night.

Planning is key. Plus a recipe for an easy Pasta Fagioli that will keep your crew satisified.

These newly-molted crustaceans make for wonderful eating.

Easily farmed, readily available in New England and very versatile. Mussels are a winner all around.

March/April 2022 By Jean Kerr Fish House Punch for a crowd Not all recipes call for the addition of black tea, but I like the flavor balance it provides, and a bit of caffeine in the mix is welcome. You can freeze a bowl smaller than your punch bowl withRead More

Deep-fried smelt are the “ocean’s french fries.”

December 2021 By Jean Kerr For Points East Frutti di Mare 1/3 cup of olive oil 1 large, chopped onion 6 cloves of garlic, smashed Red pepper flakes (optional or to taste) 1/2 cup fish or seafood stock 1@ cup dry white wine 1 28 ounce can crushed San MarzanoRead More

These can be made with salt cod. Just be sure to follow the rinsing instructions on the box and taste before salting.Ingredients 1 pound of fresh cod, cut into several large chunks 2 medium potatoes, peeled and diced 4 tablespoons olive oil, divided 1/2 cup diced bell peppers 1/2 cupRead More

September 2021 By Jean Kerr At the public wharf in the little coastal town where I live, there is great excitement when one of our fishermen lands a bluefin (or any large) tuna. Not only is there great pride in catching such a beast – they are tremendously strong gameRead More

August 2021 By Christoper Birch A recipe for when your crew and dog departed by car, and you’re left to advance the boat toward home waters by yourself. (The name conjures up an image of Ye Olde New England flair.) Recipe preface: Food is an essential component of all cookingRead More