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From Kathy Gunst: “Last night I was testing recipes for a new cookbook (more on that soon) and sprinkled a handful of fresh chives over a lobster stew and topped it off with a saffron cream. Few things taste quite this good. [This recipe is] an ode to Maine and our state symbol, to those pungent, gloriously fresh spring chives, and to the growth that spring brings to all.”
Read the whole story here: http://www.downeast.com/Articles-2008/Chives-Teen-and-Lobster-Stew/