Our Whānau Kitchen

TP cuisine: American (Regional)

  • New England Fish Chowder

    —

    by

    Matthew Sullivan
    in

    A simple, hearty New England fish chowder—bacon, potatoes, milk and lemon—made from “whatever fish is cheapest” and good stock. It’s the kind of soup that eats like a meal, and tastes like the kitchens we lived in.

  • Baltimore Seafood Seasoning

    —

    by

    Matthew Sullivan
    in

    A fragrant, savoury spice blend inspired by the seafood kitchens of Baltimore. Traditionally used on crabs, shrimp, and lobster, this seasoning is equally at home on roast potatoes, chips, popcorn, eggs, and grilled meats. Make a small jar and keep it close—it’s one of those mixtures that quietly improves almost everything it touches.