Brooke Dojny is an award-winning food journalist and cookbook author who specializes in writing about New England food. She is the author of ChowderlandLobster!The New England Clam Shack Cookbook, and Dishing Up® Maine. Dojny writes regularly for the Portland Herald. She lives on the Blue Hill Peninsula in Maine.

Books by Brooke Dojny

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Related Articles

  • Molasses-Baked Beans

    Molasses-Baked Beans

    The public supper is a more than 200-year-old New England tradition that not only refuses to fade away, but is more popular than ever. On any given weekend in any given corner of the region, you are apt to find at least a couple of … Read More

  • Aroostook County Potato and Sausage Skillet Dinner

    Aroostook County Potato and Sausage Skillet Dinner

    In Maine’s Aroostook County, often affectionately called “the county,” mineral-rich soil and a cool climate combine to create ideal potato-growing conditions.“The county” is huge, occupying more land than Connecticut and Rhode Island combined. In the mid-nineteenth century, when rail lines extended north into Aroostook, Maine … Read More

  • Bittersweet Chocolate-Pecan Tart

    Bittersweet Chocolate-Pecan Tart

    I find it fascinating that Thanksgiving traditions differ just a bit from one household to another. In our family, with its mostly English roots, the fare is pretty straight-forward. For starters, we have a rather austere relish tray, spiced nuts, and some years, raw oysters … Read More

  • Portuguese Seafood Stew with Chouriço

    Portuguese Seafood Stew with Chouriço

    In pockets along the East Coast, Portuguese America hides in plain sight — and has for two hundred years or more. In fact, some historians contend that Miguel Corte Real, a Portuguese explorer, came ashore and lived among the Native Americans in the vicinity of … Read More

  • End of Summer Blues

    End of Summer Blues

    Maine has had a prolonged run of warmer-than-usual weather this month (helping to make up for the cold, wet spring) but it can’t possibly last much longer. Here in “vacationland” (one of the state mottos), there are signs everywhere that the season is drawing down: … Read More

  • Sour Lemon Tart in a Graham Cracker Crust

    Sour Lemon Tart in a Graham Cracker Crust

    One of North America’s few native fruits (cranberries and wild grapes are two others), low bush blueberries grow thickly on treeless sandy barrens in coastal Maine, particularly way Down East in Washington County. During a recent trip to my CSA here in Maine, local baker … Read More

  • After the Book Comes Out

    After the Book Comes Out

    Cookbook writing, like most writing, is done in isolation. For stretches of months and months, it’s just you researching, you in the kitchen developing recipes, and you typing at the computer. True, there is the tremendous satisfaction of serving recipe-tested results to guests — receiving … Read More

  • Consider the Oyster

    Consider the Oyster

    Thomas Fuller famously wrote, “He was a very valiant man who first adventured on eating oysters.” True, it’s not easy for some to get over the looks of the raw object, but upon first slurp, most people are instantly in love with oysters. They taste … Read More

  • Marvelous Mussels and a Recipe for Chowder

    Marvelous Mussels and a Recipe for Chowder

    Mussels really are a most marvelous bivalve. Not only are they delicious to eat, but mussels are also plentiful, inexpensive, and, with their gorgeous shiny blue-black shells, beautiful to look at. Farm-raised mussels need only a simple rinse before cooking, but if you happen to … Read More

  • Lobster Pasta for Christmas Eve Supper

    Lobster Pasta for Christmas Eve Supper

    My husband’s Polish-American history runs along the same lines as that of many immigrant families. When all four of his grandparents arrived from “the Old Country” to work in mills and factories in New England, they spoke no English and had no knowledge of American … Read More

  • Two Thanks-Worthy Twists on Cranberry Sauce

    Two Thanks-Worthy Twists on Cranberry Sauce

    Is there a fruit prettier than cranberries? It’s hard to imagine the fall and winter months without them. Not only do they contribute their delicious tart grace note to our menus, both savory and sweet, but the gorgeous scarlet berries also add natural beauty to … Read More

  • Pickled Pumpkin

    Pickled Pumpkin

    Gorgeous pumpkins and winter squash in their fantastic array of colors, shapes, and sizes are displayed in such profusion this time of year that it’s hard not to buy too many – either for cooking or for decorating. It used to be that edible pumpkins … Read More

  • Apples for Your Pie

    Apples for Your Pie

    My standard apple pie recipe calls for a combination of two commonly available supermarket apples – sweet, juicy McIntoshes and tart, firm Granny Smiths. However, if you know the apples from your local farm stand or orchard, you can use fresh-from-the-tree (and usually much more … Read More

  • Beet Salad on Arugula with Ricotta Salata

    Beet Salad on Arugula with Ricotta Salata

    Red Ace. Bull’s Blood. Touchstone Gold. Early Wonder. Candy. Seed companies must have such fun naming vegetable and fruit seeds, and the adjectives and nouns for the many varieties of beets seem particularly descriptive. On a visit a few days ago to my CSA farm … Read More

  • Pea Shoot Salads for Summer Days

    Pea Shoot Salads for Summer Days

    The summer solstice is upon us, and the long, long hours of daylight are beginning to produce welcome results in the garden and at the farmers’ market. Pea shoots — the tender leaves and tendrils, and sometimes even flowers — of pea plants, are showing up … Read More

  • Strawberry-Rhubarb Cobbler: The Taste of Spring

    Strawberry-Rhubarb Cobbler: The Taste of Spring

    If you live in the northeastern part of the United States, you’re likely familiar with that most glorious and reliable harbinger of spring: rhubarb. Sometimes called “pie plant” for its frequent use in baking, this old-fashioned vegetable, with its elephant-ear leaves and ruby red stalks, … Read More

  • One-Dish Breakfast Cheese Strata

    One-Dish Breakfast Cheese Strata

    “Love and eggs are best when they are fresh,” or so the old Spanish proverb goes. Actually, I’m not altogether sure about the love part, but eggs — yes! In my lifetime, eggs have undergone an evolution similar to that of many other farm products: … Read More

  • A Recipe for St. Patrick’s Chowder

    A Recipe for St. Patrick’s Chowder

    Isn’t corned beef wonderful? Its slightly sweet saltiness, intense flavor, tender chew, and even its pretty color make it one of the most versatile meats. Made with beef brisket or round and cured in a seasoned brine (the term “corned” comes from the English use … Read More

  • How I Write a Cookbook

    How I Write a Cookbook

    “Where do you get your recipes?” This is the question most often asked of any food writer, and it’s a good one, because it gets at the fundamental rules that all professional cookbook authors live by. First off, all book contracts stipulate that every recipe … Read More

  • A Recipe for Polar Vortex Soup

    A Recipe for Polar Vortex Soup

    One of the very best things about living in New England is the gift of eating with the seasons. During this frigid January, it’s almost impossible to conjure up summer. Just imagine: we stroll out of the house wearing only one layer! I snip bunches … Read More