Episodes

Co-hosts Amy Traverso and Richard Wiese trek to Vermont to visit Allison Hooper, whose Vermont Creamery helped put New England cheeses in the spotlight. Then it’s off to the White Mountains for a taste of winter adventure at the Omni Mount Washington Hotel. Finally, Yankee editor Mel Allen hits the road to share some favorite autumn vistas on New Hampshire’s Kancamagus Highway. Back in the kitchen, Amy makes a Beet Salad with Crispy Goat Cheese.

Co-host Richard Wiese kicks things off with a cruise around Lake Winnipesaukee aboard the oldest floating post office in the U.S. In Maine, lobsterman and photographer Joel Woods shares us a view of deep-sea fishing that few people ever get to see, while co-host Amy Traverso experiences a genuine Maine clambake with three of Portland’s hottest chefs. Back in the kitchen, Amy brings the clambake home with a stovetop version of this classic New England meal.

Take a tasty trip back in time at Vermont’s Scott Farm Orchard, where the apple varieties include some dating back to the 1600s. Next, a trip to New Hampshire shows that old-school farming is very much alive at Coppal House Farm, where draft horses still power much of the work. Finally, we hop aboard the Maine windjammer J. & E. Riggin. Back in the kitchen, co-host Amy Traverso bakes delectable Apple Cider Doughnut Muffins.

Co-host Amy Traverso visits the Chatham Bars Inn, a classic Cape Cod vacation destination since 1914, for a farm-to-table dinner featuring crops picked from the hotel’s own fields. Meanwhile, co-host Richard Wiese heads to Rhode Island for a surfing lesson on Narragansett Bay. Then it’s into the New Hampshire woods to forage mushrooms with chef Evan Mallett of the Black Trumpet in Portsmouth. Back in the kitchen, Amy cooks up Roasted Carrots and Herbed Yogurt Sauce.

Co-host Richard Wiese hikes New Hampshire’s White Mountains in the company of the “hut croos,” the young people who pack supplies up steep trails to the famed rustic lodges. From there, Richard and cohost Amy Traverso head to Grafton, Vermont, to see how some of the best cheddar in the country is made. Finally, we learn how local grains are making a comeback at Vermont’s Elmore Mountain Bread. Back in the kitchen, Amy Traverso whips up Vermont Cheese Gougères.

First stop: Massachusetts, where co-host Richard Wiese looks at the colorful tradition of cranberry harvesting. Then, we take you to some of our favorite restaurants in one of New England’s fastest-growing foodie destination, Portland, Maine. Last but not least, it’s off to Greensboro, Vermont, to visit a world-class brewer and an acclaimed cheesemaker. Back in the kitchen, co-host Amy Traverso uses classic Vermont ingredients in her Cheddar-Ale Dip.

Co-host Richard Wiese takes an off-road ramble on a dune tour through the Cape Cod National Seashore. From there it’s south to Rhode Island, to discover the story of the century-old Rose Island Lighthouse. Finally, co-host Amy Traverso travels to the Maine island of North Haven for a memorable meal at Nebo Lodge, an inn and restaurant that draws guests from around the world. Back in the kitchen, Amy cooks up an authentic Maine Blueberry Cobbler.

In Massachusetts, co-host Richard Wiese goes looking for great white sharks with noted marine biologist Greg Skomal. Meanwhile, co-host Amy Traverso heads to a remote corner of Maine to experience The Lost Kitchen, one of the country’s most sought-after dinner reservations. Then Richard is off to mountain-bike the famed Kingdom Trails in Vermont’s Northeast Kingdom. Back in the kitchen, Amy bakes up Graham Cracker Pie, a recipe from The Lost Kitchen owner Erin French.

Co-host Amy Traverso tours Massachusetts’s Tower Hill Botanic Garden and soaks up the beauty of native New England plants in late fall. Heading north, we check out the Maine winery Bluet Winery, which is transforming the state’s iconic wild blueberries into sparkling wine. Finally, co-host Richard Wiese treks to New Hampshire to size up the dazzling winter attraction known as Ice Castles. Back in the kitchen, Amy uses Maine blueberries to make a tasty Blueberry Buckle.

Co-host Amy Traverso learns about the shipbuilding legacy of Essex, Massachusetts, and makes a stop at Woodman’s of Essex, birthplace of the fried clam. Then we head north to Vermont’s Big Picture Farm, where a husband-and-wife team turns goat milk into award-winning caramels and farmstead cheeses. In Connecticut, co-host Richard Wiese learns the art of crafting wooden spoons at Meb’s Kitchenwares. Back in the kitchen, Amy showcases fresh seafood with Rhode Island–Style Clear Clam Chowder.

Co-host Amy Traverso joins Douglass Williams, chef-owner of Mida in Boston, on a shopping trip for locally stone-ground organic flour and, from The Urban Grape, the perfect bottle of wine to accompany the pasta that Douglass will prepare back at his restaurant. Over in Vermont, co-host Richard Weise discovers the quirky winter sport of jack jumping. Back in the kitchen, Amy whips up a favorite family dish, Spinach and Ricotta Dumplings.