Sweet, soaked in rum with a long shelf life… is there any other food better suited for life on the high seas?

Traditionally done on the beach in a hole in the ground, this stovetop method will still deliver the goods.

It’s been a great season for stripers. Here’s what you can do in the kitchen with some of the keepers.

“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