As much as we love them, mashed potatoes can seem a bit plain next to the other, brighter dishes on the holiday table. So we were excited to test a recipe from Marietta, a home cook in upstate New York, for sage mashed potatoes (see Article: Our Town), which involves a few ingenious methods for infusing the herb's brisk fragrance into the mash. Here's how to do it.
Oysters in Japan are a cherished taste of the sea in early winter.
There is no shortage of crab in Alaska in July and August. We even found it tucked amid layers of sliced potatoes in this sweet but rich summer classic.
This quintessentially Yankee seafood soup is serious business in New England.