September 15, 2020

Modern Country Cooking for a Crowd

By edible MAINE Staff

Feature Image by Kristine Teig

Maine cooking teacher and author Annemarie Ahearn believes we can all be good cooks. We simply need to trust our instincts and rely on quality, seasonal ingredients. She does recommend daily practice, though. In these excerpted recipes from her latest cookbook, Modern Country Cooking (published this year by Roost Books), Ahearn walks us through a perfect fall meal that will help you exercise your pickling, pasta-sauce making, pork roasting and berry baking skills to please the eight people in your pandemic posse this fall.

Pickled Hen of the Woods

Recipe

Pasta e Fagioli

Recipe

Porchetta with Salsa Verde

Recipe

Blackberry Buckle

Recipe

About the Author

edible MAINE Staff

edible MAINE Staff, a dynamic ensemble of writers, editors, photographers, and designers, is deeply committed to celebrating Maine's rich culinary heritage. United by a passion for the state's unique gastronomy, they expertly weave stories of local produce, innovative chefs, and captivating culinary experiences into each visually stunning and engaging issue. Their dedication extends beyond storytelling; they actively forge connections with local farmers, artisans, and food enthusiasts, ensuring authenticity and a true representation of Maine's evolving food scene. In an age where digital media prevails, the Print Team remains devoted to the tangible, intimate experience of print, creating a magazine that's not only a visual feast but a cherished, shareable piece of Maine's gastronomic world. Their work honors the people, places, and flavors that make Maine's food culture extraordinary, upholding the magazine's mission to celebrate and showcase the state's culinary legacy.