Boiled Dinner Kitchen started as a small collection of notes on how to get a proper New England boiled dinner right, and grew into a full site covering the pots, cutting tools, and pantry staples that make the dish easier to cook well.
Our team tests stockpots, Dutch ovens, and cabbage knives the same way a home cook would use them week after week: we time simmers, check how evenly vegetables cook, and note which lids actually seal and which handles hold up after repeated use. We also track what readers ask us most, from cuts of corned beef to the right size pot for a family gathering, and use that to decide what to cover next.
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The site is run by a small group of cooks who write, test, and edit everything you see here, rather than a large staff, which keeps our recommendations grounded in actual kitchen use.
If you have a question about a recipe, a piece of equipment, or something you think we got wrong, you can reach us through the contact page and we will get back to you.
You can reach the team any time via our contact page.