A Kitchen on Goose Cove Recipes from the Heart of Maine

by Finigan, Devin; Kaminsky, Peter; French, Erin

• ISBN13: 9781648294075
• ISBN10: 1648294073
• Format: Hardcover
• Copyright: 2026-05-19
• Publisher: Artisan
• More Book Details

Summary

A love letter of a cookbook that captures the allure of Maine and its iconic food and bounty of ingredients, from Devin Finigan, chef-owner of Aragosta, named one of Food & Wine’s best restaurants in 2024 and 2025.

There is an allure to Maine that captures the imagination of so many: it’s a longing for a simpler pace of life, it’s the idyllic small towns, village greens, seaside vistas, and an endless coastline. With Maine’s pristine seafood and seasonal fruits, produce, and grains, Maine is also a magical place to cook. From a kitchen on a rugged coastline in Deer Isle, Maine, chef Devin Finigan uses Maine’s iconic ingredients—from lobster and clams to honey and fiddleheads—to make incredible meals. Her Lobster Rolls, Scallops with Wild Ramp Sauce, Mussel Chowder, Duck Breast with Peach Sauce, Tomato Galette, and Whoopie Pies draw thousands of visitors each year who book tables months in advance to dine at her restaurant Aragosta, which was named the #2 best restaurant in the U.S. by Food & Wine. Finigan’s first book captures everything about Maine that makes it the destination that 37 million people choose to visit each year. With 75 recipes for classic Maine dishes and new spins on old favorites, plus 100 gorgeous photos, this will be the Maine cookbook to transport fans, foodies, and tourists alike to this unspoiled region. The foreword will be written by Erin French, chef and bestselling author of The Lost Kitchen. 
 

Author Biography

Devin Finigan grew up in the Green Mountains of Vermont, learning her love of cooking from her dad who was a chef. On chance visit to Deer Isle, Maine, she decided to give up her dream of becoming an Olympic snow boarder and make her life in the picturesque Maine island.

She founded her restaurant Aragosta in 2013, in a small oceanfront space in Stonington. Over the following six years, she developed her unique vision for modern fine dining with a pronounced Maine accent, honing her skills as stagiere in the celebrated kitchens of The French Laundry, Per Se, Blue Hill at Stone Barns, and Single Thread. In 2019, she moved her restaurant and two daughters to a stunning 22-acre forest overlooking Goose Cove. In 2024 Food & Wine recognized Aragosta as the # 2 restaurant in America and in 2025 Food & Wine named it the #2 Hotel for food and drink. Follow along @aragosta.maine.
 
 

Table of Contents

Foreword by Erin French
The Magic of Maine
My Main Ingredients
 
Lobster
Lobster Rolls
Smoked Cream Lobster Bisque
Lobster Toast
Lobster Salad with Buckwheat Ployes
Lobstah & Pastah
Penobscot Paella
Lobster Bake
 
Crab
Crab au Kevin Casserole
Crab Gazpacho
Crab Dumplings in Tidal Broth
 
Oysters
Oysters with Wild Strawberry Mignonette
Oysters Sugar Kelp Mignonette
Grilled Oysters with Garden Vegetables and Dulse
Oysters with Apple and Bacon Mignonette
 
Scallops
Scallop Ceviche with Pickled Blueberries and Sorrel
Scallops with Wild Ramp Sauce
Scallops with Warm Dulse Butter
 
Mussels
Beer Broth Mussels
Mussel Chowder
Mussel Salad with Saffron Aioli
Mussels Swimming in Fish Broth
 
Clams
Littleneck Fritters with Pickled Blueberry Sauce
Littlenecks in Smoky Spicy Tomato Sauce with Linguine
Littlenecks and Beans in Parmesan Broth
Littleneck with Seaweed Oatcakes
 
Fish
Haddock Cakes
Haddock Fillets and Deer Isle Succotash
Penobscot Seafood Stew
Cod Poached in Fish Broth
Grilled Swordfish Steaks with Summer Salsa
Seared Bluefin Steaks with Tonnato Sauce
Charred Caesar Salad with Smoked Bluefish
Halibut and Fiddleheads
Butterflied Mackerel with Beet Relish
 
Meat and Poultry
Tomahawk Steak with Chanterelles
Duck Breast with Peach Sauce
Roast Chicken with Anadama Stuffing
Anadama Bread and Anadama Buns
Crispy Skin Chicken Thighs
Stuffed Double-Cut Pork Chops
Pork Belly Sliders on Anadama Buns
Coffee-Rubbed Ribs with Black Bean Sauce
Braised Short Ribs and Wild Ramp Pancakes
 
Vegetables
Ratatouille Casserole
Squash Blossoms Stuffed with Crab Salad
Farm Salad
Tomato Galette
Scorched Vegetables with Fish Caramel
Sweet Corn Chowder
Candy Carrots with Mole Verde
Grilled Corn Salad with Blistered Tomato Vinaigrette
Bacony Leek Potato Gratin
Asparagus with Gorgonzola Shallot Butter
Honeynut Hand Pie and Scorched Radicchio
Roasted Delicata Squash with Apple Cider Glaze
Pan Roasted Brussels Sprout Kimchi
Beet Risotto
Cream Soups for All Seasons
Spring Green Pea Cream Soup
Summer Red Pepper Cream Soup
Autumn Honeynut Squash and Apple Cider Cream Soup
Winter Celery Cream Soup
Bean-Hole Baked Beans
Gnocchi with Wild Mushroom Sauce
 
Desserts
Strawberry Shortcake with Maple-Lavender Whipped Cream
Robiola Cheesecake with Charred Strawberry Sauce
Peach Raspberry Upside-Down Cake
Whoopie Pies
Buckwheat Chocolate Chip Cookies
Peanut Butter Miso Cookies
Blackberry Crumble Bars
Rhubarb Galette
Blueberry Fool Pavlova
Apple and Walnut Frangipane Tart
Roasted White Chocolate Mousse
Spruce Tip Granita with Fresh Berries
Sake-Poached Pears
 
Basics
Tidal Broth
Fish Broth
Roasted Chicken Stock
Parmesan Broth
Roasted Vegetable Stock
Grilled Lemon Aioli
Miso Brown Butter Aioli
Dill Cornichon Aioli
Saffron Aioli
Basic Pickle Brine
Pickled Baby Beets
Pickled Carrots
Pickled Cauliflower
Pickled Celery
Pickled Cucumbers
Pickled String Beans
Pickled Baby Fennel
Pickled Fiddleheads
Pickled Garlic Scapes
Pickled Peppers
Pickled Daikon Radish
Pickled Ramps
Pickled Red Onions or Shallots
Pickled Hakurei Turnips
Pickled Zucchini or Summer Squash
Pickled Shimeji Mushrooms
 
Resources
Index