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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. Don't live in proximity to one of the shacks? You can still have the shore food experience; read more