Maggie Brooks

Maggie relocated to Boston from coastal South Carolina and joined the Boston team in 2010. After graduating from Elon University, she attended the Culinary Institute of Charleston and split her time between creating ice sculptures and croissants in class and working in a specialty cookie bakery. She worked as a test cook intern with America’s Test Kitchen and she now lives and cooks for her friends in Southie.

Small Bite: Blue Inc.

Jason Santos’s new spot makes much of his wacky techniques — too bad razzle-dazzle doesn’t guarantee great food.

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From Scratch: Nectarine Shortcakes

This sweet stone fruit makes a strong case that shortcake isn’t just for strawberries.

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Beginner Gourmet: Lemon Poppyseed Muffins

These bright, flavorful muffins are fit for any occasion.

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For Sipping: Watermelon Mint Margaritas

Jazz up a festive cocktail with fruity summer flavors.

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From Scratch: Bourbon Pralines

To jazz up a traditional praline, swap the vanilla for a hit of bourbon.

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From Scratch: Grasshopper Ice Cream Pie

Cool down with a dessert twist on a classic cocktail.

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Get Crunchy In The Kitchen

A sweet treat to take on a hike or to the beach.

Small Bite: Red’s in Rozzie

Down-home cooking at Redd’s in Rozzie — served with a side of biscuits.

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Your Own Doughy Yeasty Yumminess

How to make a favorite gooey breakfast treat.

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Your New White Summer Sipper

Cool off with a fruity white sangria.

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Beginner Gourmet

This recipe for dried cranberry, toffee and chocolate chip cookies also makes an amazing snack.

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Chef Jason Bond Digs Sorbet

He shares tips on how to make a tangy summer treat.

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Chef Jason Bond Digs Sorbet

He shares tips on how to make a tangy summer treat.

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Do It Yourself

Update your dinner salad with some help from chef Keith Pooler.

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Cookbook Q & A: Home Port Cookbook

Seven questions with Will Holtham, chef and owner of Home Port on Martha’s Vineyard.