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

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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

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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