Come see what Exeter has to offer, from the Revolutionary War history to the modern-day food scene.
Segments
In this segment, Amy makes Cheese Gougères New England-style using extra-sharp cheddar cheese from Grafton, Vermont.
In this segment, Amy makes her delicious apple cider donut muffins, packed full of the best fall flavors.
In this segment, Amy whips up a delicious plate of roasted carrots on a bed of herbed yogurt sauce with sliced dates for added sweetness.
In this segment, prepare to fall in love with classic baked scallops, made with melted garlic butter and topped with cheesy breadcrumbs.
In this segment, Amy shares her Orzo salad with smoked trout recipe. This dish is bright and flavorful, perfect for a summer evening.
In this segment, Amy makes ginger-lemon sandwich cookies and cranberry cordial, two tasty treats that make a welcome gift.
In this segment, Amy makes a hearty and delicious beet salad with spinach and goat cheese that’s perfect for fall.
In this segment, Amy makes Graham Cracker Pie, inspired by her trip to the Lost Kitchen in Freedom, Maine.
In this segment, Amy makes a delicious blueberry cobbler made with fresh Maine blueberries. It’s the perfect summer dessert.
Segments
How to Make a Modern Lobster Chowder
In this segment, Amy shows us how to make a modernized yet recognizable lobster chowder using white wine and saffron.
In this segment, Amy uses two of Vermont’s finest exports to make this delicious ale and cheddar cheese dip.
