Gnocchi

Serves 4. 1 cup green peas, freshly shelled or frozen 1 pound (4 medium) baking potatoes 1 1/2 teaspoons salt, plus more for the gnocchi water 3 egg yolks 1/2 cup freshly grated Parmesan cheese 1 cup flour, plus more for sprinkling 1/2 cup (1 stick)

GIVEN OUR MILD winter — not to mention the predictions of the resident groundhog at Lincoln's Drumlin Farm — there's every indication it will be an early spring. How fortunate then that this time of year is the best in New England for finding travel bargains. Stuck between ski and beach seasons, hotels tend to slash their rates and restaurants start creatively filling up their specials boards. The following destinations (some off the beaten track, some on) offer hefty deals.

GIVEN OUR MILD winter — not to mention the predictions of the resident groundhog at Lincoln's Drumlin Farm — there's every indication it will be an early spring. How fortunate then that this time of year is the best in New England for finding travel bargains. Stuck between ski and beach seasons, hotels tend to slash their rates and restaurants start creatively filling up their specials boards. The following destinations (some off the beaten track, some on) offer hefty deals.

When Bina Osteria opened in 2008, reaction fell into two camps: 1) The food is incredible! 2) The food is expensive! The restaurant didn't look stereotypically upscale. It was modern, sleek, not too formal. Some found the decor stark. The menu, however, was sophisticated, offering quail cooked in hay, suckling pig confit compressed into rich ingots, and some of the dreamiest gnocchi I've ever eaten. Perhaps it was hard for diners to wrap their minds around opening chef Brian Konefal's elegantly interpreted Italian cuisine, served in a room that felt relatively casual, resulting in a check that could...

. 80 THOREAU 80 Thoreau St., Concord. 978-318-0008. www.80thoreau.com. All major credit cards accepted. Wheelchair accessible. Prices Appetizers $8-$13. Entrees $18-$29. Desserts $5-$12. Bar menu $4-$18. Hours Mon-Thu 5:30-10:30 p.m., Fri-Sat 5:30-11:30 p.m. Noise level Very loud. May we suggest Gnocchi, soft-shell crab, lamb, pappardelle, profiteroles. Let us now praise concise menus. At 80 Thoreau, which opened in the Concord Depot in April, chef Carolyn Johnson keeps things short and sweet.

When Bina Osteria opened in 2008, reaction fell into two camps: 1) The food is incredible! 2) The food is expensive! The restaurant didn't look stereotypically upscale. It was modern, sleek, not too formal. Some found the decor stark. The menu, however, was sophisticated, offering quail cooked in hay, suckling pig confit compressed into rich ingots, and some of the dreamiest gnocchi I've ever eaten. Perhaps it was hard for diners to wrap their minds around opening chef Brian Konefal's elegantly interpreted Italian cuisine, served in a room that felt relatively casual,...

It’s Thanksgiving, time to reflect on the things for which we are grateful: family and friends, good fortune, and - of course - good food. Here are some of the dishes I was most thankful for in 2009. (All things must pass, even the delicious: Call before you head out if your heart is set on a certain selection.) Steak frites at Beacon Hill Bistro I love this bistro’s bistro for its duality: Both innovative and traditional fare excel here, and I can’t decide which side of chef Jason Bond’s cooking I prefer.

Strega 94 Lafayette St., Salem Telephone: 978-741-0004 www.stregasalem.com Summer hours: Tuesday- Sunday, 5 p.m.-1 a.m. Handicapped-accessible All major credit cards accepted It seems like just yesterday that trendy Strega came to town. But last Thursday, the stylish, romantic spot on Lafayette Street in Salem celebrated its third birthday. The anniversary isn't the only cause for celebration at the Salem hot spot. On July 31, owners welcomed a new chef -- Michael McEwen, who formerly dazzled patrons in West Roxbury at West on Centre.

Chianti Tuscan Restaurant 285D Cabot Street, Beverly Telephone: 978-921-2233 Open daily, 5:30-11 p.m. Major credit cards accepted Accessible to the handicapped Richard Marino loves people. He also loves to dream. Back in the 1980s, when he was a traveling paint salesman, he used to look forward to visiting a Cabot Street paint shop. When the owner retired, he struck a deal with Marino, allowing the Medford-born budding chef a space to open his own Italian restaurant.

The winter island would be quiet, but not too quiet, I hoped. Thirty miles offshore, I sought a balance that Nantucket, among a handful of seasonal meccas, might manage: a lack of summer crowds, but no lack of things to do. It was bitter cold as we set out, a rare day of winter in a strangely balmy season. The high-speed ferry was canceled (something to do with the weather), so the only choice was the slow boat, a 2 1/4-hour trip from Hyannis. I expected to feel impatient, but found myself strangely content, reading and nibbling Fig Newtons, my coat draped over my lap. The night was a deep, icy black when we...

. 80 THOREAU 80 Thoreau St., Concord. 978-318-0008. www.80thoreau.com. All major credit cards accepted. Wheelchair accessible. Prices Appetizers $8-$13. Entrees $18-$29. Desserts $5-$12. Bar menu $4-$18. Hours Mon-Thu 5:30-10:30 p.m., Fri-Sat 5:30-11:30 p.m. Noise level Very loud. May we suggest Gnocchi, soft-shell crab, lamb, pappardelle, profiteroles. Let us now praise concise menus. At 80 Thoreau, which opened in the Concord Depot in April, chef Carolyn Johnson keeps things short and sweet.

Your first glimpse inside Sagra will likely reveal a bar full of 20-somethings, a bevy of televisions tuned to a game, and neon beer signs. If you’re more than five years out of college, you may be tempted to flee to some other Davis Square eatery that’s less bar, more restaurant. But the bar scene isn’t the whole story. It’s well worth sticking around for a meal. Upon closer examination, the restaurant’s interior is quite handsome. Rich red walls create a warm, cozy atmosphere, perfect for a blustery January night.

It’s Thanksgiving, time to reflect on the things for which we are grateful: family and friends, good fortune, and - of course - good food. Here are some of the dishes I was most thankful for in 2009. (All things must pass, even the delicious: Call before you head out if your heart is set on a certain selection.) Steak frites at Beacon Hill Bistro I love this bistro’s bistro for its duality: Both innovative and traditional fare excel here, and I can’t decide which side of chef Jason Bond’s cooking I prefer.

Chianti Tuscan Restaurant 285D Cabot Street, Beverly Telephone: 978-921-2233 Open daily, 5:30-11 p.m. Major credit cards accepted Accessible to the handicapped Richard Marino loves people. He also loves to dream. Back in the 1980s, when he was a traveling paint salesman, he used to look forward to visiting a Cabot Street paint shop. When the owner retired, he struck a deal with Marino, allowing the Medford-born budding chef a space to open his own Italian restaurant.

The winter island would be quiet, but not too quiet, I hoped. Thirty miles offshore, I sought a balance that Nantucket, among a handful of seasonal meccas, might manage: a lack of summer crowds, but no lack of things to do. It was bitter cold as we set out, a rare day of winter in a strangely balmy season. The high-speed ferry was canceled (something to do with the weather), so the only choice was the slow boat, a 2 1/4-hour trip from Hyannis. I expected to feel impatient, but found myself strangely content, reading and nibbling Fig Newtons, my coat draped over my lap. The night was a deep, icy black when we...

Strega 94 Lafayette St., Salem Telephone: 978-741-0004 www.stregasalem.com Summer hours: Tuesday- Sunday, 5 p.m.-1 a.m. Handicapped-accessible All major credit cards accepted It seems like just yesterday that trendy Strega came to town. But last Thursday, the stylish, romantic spot on Lafayette Street in Salem celebrated its third birthday. The anniversary isn't the only cause for celebration at the Salem hot spot. On July 31, owners welcomed a new chef -- Michael McEwen, who formerly dazzled patrons in West Roxbury at West on Centre.

Your first glimpse inside Sagra will likely reveal a bar full of 20-somethings, a bevy of televisions tuned to a game, and neon beer signs. If you’re more than five years out of college, you may be tempted to flee to some other Davis Square eatery that’s less bar, more restaurant. But the bar scene isn’t the whole story. It’s well worth sticking around for a meal. Upon closer examination, the restaurant’s interior is quite handsome. Rich red walls create a warm, cozy atmosphere, perfect for a blustery January night.

LEND A HAND Randolph, New Hampshire Members of the venerable Randolph Mountain Club ( randolphmountainclub.org ), founded in 1910 in northern New Hampshire, care for more than 100 miles of trails on three majestic Presidential peaks — Adams, Madison, and Jefferson — as well as Randolph's town trails located in the Crescent Range. Volunteer Trail Days on Saturdays in July and the beginning of August invite the public to give a little back with their backs.

Serves 4. 1 cup green peas, freshly shelled or frozen 1 pound (4 medium) baking potatoes 1 1/2 teaspoons salt, plus more for the gnocchi water 3 egg yolks 1/2 cup freshly grated Parmesan cheese 1 cup flour, plus more for sprinkling 1/2 cup (1 stick)