In case you hadn't noticed, the warmer Spring-to-Summer weather has put me in the mood for seafood 24/7. In the last few days, I've drooled over mussels and eaten oysters raw and fried at the Oyster Fest. As though someone read my mind, I received a copy of The Summer Shack Cookbook, a compendium of New England shack-style seafood recipes from Jasper White, the chef and owner of the East Coast's Summer Shack restaurants.
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Diesel
Oli
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Please share your opinion with our community, but make sure it is on topic and follows our Community Rules. We moderate comments and prohibit personal attacks, threats, spam, lewd images, or the promotion of your personal website.