Food and Eating

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

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

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 –

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

Grilled halibut steaks with nectarine and poblano salsa2 ripe but firm nectarines, pitted and chopped 2 medium plum tomatoes, chopped 1 medium shallot, minced 1/2 bell pepper, finely chopped 1/2 poblano pepper, minced Juice of one lime 1 tablespoon soy sauce 1 tablespoon rice wine

April 2020 By David Buckman I’m responding to Capt. Mike Martel, who ran on about his famous chowder and clam-cake recipes in the Midwinter issue. I mean, it’s bloody boiled fish. Aboard the sloop Leight, we aspire to greater culinary heights, amply demonstrated by this

June 2021 By Jean Kerr Massachusetts may have its sacred cod, but Connecticut has its shad. Although only adopted as the official Connecticut “State Fish” (who knew?) in 2003, shad was being happily consumed long before white settlers landed on New England shores. While shad

However you prepare them, oysters will delight you.

Preparing scallops is a simple process, the main thing being not to overcook them. Short cooking times and high heat are your primary guidelines (if you’re cooking them at all, that is).

By Capt. Michael Martel For Points East I was a man on a mission. I wanted a fish. A whole fish. A cold, firm-fleshed winter codfish. I was obsessed with the goal of making a sturdy fish chowder, and to make a proper one, you

Midwinter 2020 By Grace Kelly ecoRI News staff Why go to France for fancy escargot when the abundant local periwinkle beckons? These common seaside snails are an invasive species originally from Europe. They spend their days on briny rocks eating barnacle larvae and algae. While

Guest perspective/Ed Jankovic A few years after the Cold War ended I was in Budapest, Hungary, and it being around Thanksgiving, I hoped I could locate a restaurant in the city that might remind me of home. An old place on Csanyi Street, just around

Give the galley chef a break and head for one of these eateries that offers dockage for your boat, or is convenient to transient slips and moorings.

Guest perspective/W.R. Cheney Someone once said, “Go west young man,” and I usually do, although I’m not that young any more. I go west not to build a sod house and start a farm on the Great Plains, nor to join the forty-niners seeking gold

Midwinter 2010 Capt. Mike Martel For Points East The temperature has been below the freezing mark for days now, and it occurred to me that the time is very right to share with the readers of Points East a couple of chowder recipes that will

October 2004 By Ann-Louise Rowe Wolfeboro Falls, N.H Last year we moved up from sailing Maine’s Penobscot Bay in our Catalina 22 with our family of four to sailing our Hunter 27, Folly. Now that we do not have to pack and unpack our stove