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.
- 25 M
- 35 M
- 17
About 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
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