An excerpt from contributor Annemarie Ahearn's gorgeous new cookbook.
Joined06.25.15
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Annemarie Ahearn runs Salt Water Farm cooking school in Lincolnville.
A classic French dessert combines fresh cherries with a yummy, dense custard.
This time of year, the alluring whiff of simmering chicken stock and the promise of a big bowl of soup, bolstered by the addition of greens and beans, softens the onset of Maine’s chilly evenings.
Longer days mean more eggs, and a new recipe is hatched. Get the recipe and watch Salt Water Farm's Annemarie Ahearn make her Asparagus and Herb Frittata.
