MY New England

August 10-11, 2019 | Shelburne, VT www.VTCheeseFest.com

Join the Vermont Cheese Council for their 11th annual Vermont Cheesemakers Festival! Recently named a USA Today 10 Best ® Specialty Food Festival in the United States, this premier summer celebration at Shelburne Farms highlights cheese, dairy, food, and beverage producers from across the state.

Bring the whole family for Saturday’s Education Day and stay for a delectable Vermont Cheese Dinner at the Round Barn Farm in Waitsfield, VT. On Sunday, roam Shelburne Farms and take in the scenic views of Lake Champlain as you shop for tasty artisan products.

July 31-August 4, 2019 | Rockland, ME www.MaineLobsterFestival.com

From creamy lobster chowder to buttery lobster rolls to grilled lobster with savory sides and toppings, it’s hard to go wrong with this classic seafood treat. To find it all, look no further than the internationally recognized Maine Lobster Festival at Rockland’s Harbor Park. With entertainment, fine art, and 20,000 pounds of lobster in the world’s largest lobster cooker, what’s not to love?

August 3-11, 2019 | Newbury, NH www.NHCrafts.org

Join the League of New Hampshire Craftsmen as they celebrate the handcrafted work of hundreds of local artisans. Located at the base of Mount Sunapee Resort, the annual Craftsmen’s Fair features live music, a craft beer and wine garden, and booths brimming with handmade goods. There’s something for everyone at this nine-day celebration!

August 31-September 1, 2019 | Plymouth, MA www.SailingMayflower.org

Join Plimoth Plantation and world-renowned bell makers The Verdin Company as they cast a new ship’s bell for the Mayflower II, kicking off a series of exciting homecoming events for this iconic vessel following her three-year, stem-to-stern restoration ahead of the 400th anniversary of the Pilgrims’ arrival to New England’s shores.

Watch it all unfold live with expert narration, from the passing of bronze ingots and veterans’ medals to pouring the bell and casting it in its custom mold against the backdrop of the day’s last light. Honored guests will dedicate and ring the bell for the first time before it heads to Mystic Seaport Museum for the official launch of the Mayflower II. Local food trucks, entertainment, educational programming, and A Night of Fire & Wine fundraiser will round out this unique event!

September 20, 2019 | York, ME www.StonewallKitchen.com

Amy Traverso’s demonstration class, For the Love of Apples, will take you from the orchard to the kitchen with both sweet and savory recipes. This menu starts off with a tasting of Carr’s Ciderhouse Hard Cider, followed by Bacon-Wrapped Dates with Apple Slaw, Pork and Apple Pie with a Cheddar Sage Crust and a Pear and Apple Cobbler with Lemon-Cornmeal Biscuits. This is a class you don’t want to miss!

October 23-27, 2019 | Martha’s Vineyard, MA www.MVFoodandWine.com

Don’t miss this quintessential food and wine festival on one of New England’s most beautiful islands. Located on picturesque Martha’s Vineyard, this festival is a four-day celebration of local talent and tradition working alongside globally recognized guest chefs and vintners to create a uniquely delicious experience.

1 baguette, sliced on the bias into

1⁄ 3 -inch-thick slices

Extra-virgin olive oil

Kosher salt and freshly ground black pepper, to taste

1 clove garlic, peeled

1 pound small tomatoes, cored and halved, or cherry tomatoes, halved

¼ cup extra-virgin olive oil

2 cloves garlic, peeled and slivered

Kosher salt and freshly ground black pepper, to taste

2 sprigs fresh thyme, plus more for garnish

1 cup whole-milk ricotta

½ teaspoon lemon zest

First, make the crostini: Preheat oven to 350°. Brush each bread slice with olive oil on both sides, season with salt and pepper, and arrange on a baking sheet. Bake until crisp but not brown, 7 to 10 minutes. Remove from oven and rub the garlic over each toast once. Let cool. (Note: Crostini are best the same day they’re made.)

Next, make the topping: Increase oven temperature to 375°. Put the tomatoes in a baking dish, cut side down, and drizzle with olive oil. Tuck garlic in between the tomatoes and season with salt and pepper. Add thyme sprigs. Bake until tomatoes are soft and slumped, about 30 minutes (for cherry tomatoes, begin checking after 15 minutes; they won’t take as long). Remove from oven and let cool; if you want, pluck off the skins. Note: The tomatoes can sit at room temperature for a few hours or cooled, covered, and refrigerated for up to three days (let them come to room temperature before using).

In a small bowl, stir together the ricotta and lemon zest. Season with salt and pepper. Spoon some ricotta onto each crostini, top with some tomatoes and their juices, and garnish with thyme. Yields about 20 toasts

This savory tart was created by my friend Cole Ellis, who runs the Delta Meat Market in his hometown of Cleveland, Mississippi. It has a buttery crust, a righteous mayonnaise-buttermilk-Parmesan custard, and loads of tomatoes. Though it goes without saying, this should be made only in deep summer, when you can get the best, juiciest tomatoes of all colors and sizes.

2½ cups all-purpose flour

1½ teaspoons kosher salt

1 cup (2 sticks) cold unsalted butter, cut into ½-inch cubes

¼ cup ice water

1 cup mayonnaise

½ cup buttermilk

2 eggs

½ cup plus ¼ cup grated Parmesan

6 scallions, white and light green parts only, finely chopped

¼ teaspoon fresh-ground black pepper

3 medium tomatoes, cored and cut into ¼-inch wedges

½ cup fresh basil leaves

First, make the crust: Using a food processor, pulse together the flour and salt. Add the butter and pulse until the pieces are the size of small peas. Pour in the ice water and pulse until the dough comes together in a ball. Place a long piece of plastic wrap on a cutting board, turn the dough out onto the plastic wrap, flatten the dough into a 1-inch-thick disk, then wrap in plastic. Refrigerate for at least an hour or up to three days; it can also be frozen for up to a month, but let thaw overnight in the refrigerator before rolling.

Preheat oven to 350°. Place dough on a lightly floured cutting board and use a lightly floured rolling pin to make a 14-inch circle about ¼ inch thick. Transfer to a 10-inch removable bottom tart pan, fitting dough into the bottom and sides and pinching off any excess. Refrigerate for 10 minutes.

Remove from refrigerator and use a fork to prick the bottom of the dough all over. Place a 14-inch sheet of parchment paper or aluminum foil into the tart pan, and add dried beans or pie weights to weigh the paper down. Place pan on a baking sheet and bake until the crust edges are firm and beginning to turn golden, about 15 minutes. Remove from the oven and carefully remove the paper and pie weights. Return to the bottom rack and continue to bake until the crust is golden, 10 to 15 minutes.

Now, make the filling: In a large bowl, whisk together the mayonnaise, buttermilk, eggs, ½ cup Parmesan, chopped scallions, and black pepper. Pour ¾ of the mixture into the crust, then arrange the tomato wedges in a circular pattern, overlapping them slightly. Roughly tear the basil leaves and distribute evenly over the top of the tart. Pour the remaining custard over all and sprinkle with the remaining Parmesan.

Bake until crust is a deep golden brown and filling is set and beginning to brown on top, about 30 minutes. Transfer to a rack and let cool at least 30 minutes, then unmold and cut into wedges. Serve warm or at room temperature. Yields 6 servings.

For this risotto, a portion of the stock is replaced by the juice and pulp of ripe tomatoes. It can stand alone as a main course, but it is also a beautiful side dish for grilled fish or sausages.

8–10 juicy red tomatoes (or 4 cups tomato puree)

4–6 cups chicken stock

2 tablespoons unsalted butter

½ small yellow onion, finely diced Kosher salt, to taste

2 cups Arborio rice

½ cup dry white wine

1 cup grated Parmigiano-Reggiano cheese, plus more for serving

½ cup mascarpone cheese

Freshly ground black pepper, to taste

Torn basil, for garnish

Halved cherry tomatoes, for garnish

Using the large holes of a box grater, grate the tomatoes into a bowl, discarding skins and cores. You should have 4 cups of tomato puree. Transfer to a large saucepan, add 4 cups chicken stock, and warm over medium heat.

In a 3- or 4-quart heavy pan over medium-low heat, melt the butter. Add the diced onion and a generous pinch of salt and cook, stirring, until onion is translucent but not browned, about 5 minutes. Stir in the rice and cook, stirring, until the grains begin to turn translucent. Add the wine and cook, stirring, until it’s evaporated.

Then add the tomato-broth mixture one ladleful at a time, stirring often and allowing each addition of liquid to be fully absorbed by the rice before adding more. Monitor the heat; the risotto should be bubbling faintly. Cook, stirring frequently, until the rice is tender and creamy, about 30 minutes; if you run out of liquid before the rice is tender, warm the remaining 2 cups chicken stock and add it by the ladleful. The finished risotto should have the texture of a very thick soup.

Remove from heat and stir in the cheeses. Season with salt and pepper and spoon into warmed bowls. Garnish with basil, cherry tomatoes, and grated Parmigiano-Reggiano and serve immediately. Yields 4 to 6 servings.

Somewhere between a soup and a stew, pappa al pomodoro is quintessential Italian peasant food, quick to make and requiring few ingredients. Putting burrata—a fresh mozzarella-style cheese filled with cream—on top is a very luxurious addition.

3 pounds ripe red tomatoes

6 tablespoons extra-virgin olive oil, plus more for drizzling

3 large leeks, white and light green parts only, thinly sliced (about 4 cups sliced)

Kosher salt, to taste

2 cloves garlic, minced

4 ounces crustless country-style bread, cut into 1-inch cubes (about 3½ cups)

Freshly ground black pepper, to taste

3 balls burrata (optional)

Flaky salt, such as Maldon, for garnish

Bring a large pot of salted water to a boil. Fill a large bowl with ice and water and set nearby. Remove stems from the tomatoes and, with a sharp knife, cut a shallow “x” into the bottom of each tomato. Drop the tomatoes into the boiling water and cook for 30 seconds, until the skins begin to split. With a slotted spoon, transfer to them to the ice bath. When cool enough to handle, peel the tomatoes, then halve them and pass them through the fine plate of a food mill.

In a 4- or 5-quart saucepan, heat the olive oil over medium-low heat. Add the leeks and a generous pinch of salt and cook, stirring, until leeks are translucent but not browned, about 5 minutes. Add the garlic and cook 1 minute more. Pour in the tomato puree, reduce heat so the mixture is simmering gently, and cook, stirring occasionally, for 15 minutes. Stir in the bread and continue cooking, stirring occasionally, until the bread breaks down and thickens the soup, about 15 minutes more. The texture should be like a thick porridge; if it’s too thick, thin with a bit of hot water.

Season to taste with additional salt and pepper. Spoon into warmed bowls. Halve the burrata balls, if using, and place a piece on top of each serving. Drizzle with a bit of olive oil, sprinkle with flaky salt, and serve immediately. Yields 4 to 6 servings.