About Kathy Gunst

Kathy Gunst

Kathy Gunst is a food writer whose work has appeared in Bon Appétit, the New York Times, O, Better Homes and Gardens, and Food & Wine, among other publications. She’s also the author of more than a dozen cookbooks, including Notes from a Maine Kitchen and Soup Swap. Kathy is the resident chef for WBUR radio’s award-winning program, “Here and Now,” and she has taken home two James Beard awards for her work. Kathy and her husband live in South Berwick, Maine. @kathygunst

A lobster roll on a toasted split bun, stuffed with lobster in a creamy mayo and lemon dressing with some potato chips on the side.

Lobster Roll

A toasted bun cradling sweet-as-can-be lobster swaddled in mayo. Just like what you’ll find along the winding highways and byways of coastal Maine.

  • (1)
  • 25 M
  • 35 M
  • 17
Two bowls of chicken posole, with a bowl of sour cream, some tomato wedges, cilantro, sliced radish, and tortilla shells scattered around them.

Chicken Posole

This chicken posole is darn close to authentic Mexican posole and combines chicken and hominy in a broth made from charred tomato and chiles. Mexican magnificence that’s muy delicious.

  • Quick Glance
  • 30 M
  • 16 H
  • 2