In this segment, Amy makes a delicious blueberry buckle. The cake is full of blueberries and the streusel top is sugary and crunchy.
Segments
In this segment, Amy makes Cheesy Apple and Onion Pastry Bites with delicious cheddar cheese and sweet caramelized onions.
In this segment, Amy makes a clear broth clam chowder inspired by one of her favorite Rhode Island restaurants.
In this segment, Amy makes her family recipe for Malfatti, a spinach and ricotta dumpling that is filling and comforting.
In this segment, Amy makes chocolate glazed potato donut muffins, perfect for bakers who love donuts but hate the hassle of frying.
In this segment, we’re in Quechee, Vermont to admire the natural wonder that is Quechee Gorge.
Segments
How to Make a Stovetop Clambake
In this segment, Amy shows how to make a traditional New England clambake on the stovetop, making the classic dish more accessible.
In this segment, we’re taking in the view at the annual Quechee Hot Air Balloon Festival in Vermont.
In this segment, we’re in Reading, Vermont, for a lesson in capturing the best foliage photography at the famous Jenne Farm.
In this segment, we’re in Townshend, Vermont, to tour the Big Picture Farm, a goat dairy farm producing award-winning caramels.
In this segment, we visit and sample delicious dishes from three of the best general stores in New England.
In this segment, we’re in New Hampshire to admire the grounds and sculptures at Saint-Gaudens National Historic Site.