We have a surplus of beets in the root cellar; beautiful, bright yellow flesh beets, round, red, smooth, deep red roots, and candy-caned striped Chioggia beets. Although there are small leaves starting to sprout on
I have a soft spot in my heart and on my palate for anything grown in the county; I eat Aroostook potatoes daily. For baking, nothing beats the hearty flavors of Aroostook grains: wheat, oats
While many of us here in New England associate corned beef and cabbage with Ireland, I was interested to learn that this popular St. Patrick’s Day meal actually has its roots in America. Traditionally prepared
Onion Soup or in French, soupe l’oignon, has a storied history. References for the soup date back to the Romans, and it was originally considered fare for the poor, as onions were plentiful; easy to
I love snow days, they are the perfect excuse to hibernate and cook. The simple process of coaxing fragrant aromas and delicious flavors from simple ingredients while the world around you is quietly transformed with
If chocolate is on your menu for Valentine’s Day, then the recipe for Chocolate Almond Brownies is a winner. This not-too-sweet, rich and dense treat is delicious as a bar by itself, and elegant when
Even though our favorite team did not make it to the Super Bowl, we’ll still all be gathering around the television to watch the big game. In the past 50 years, the Super Bowl has
I love doughnuts. They are my culinary downfall. Not available in pink and orange boxes, my doughnuts are warm and sugary on the outside with an interior texture that literally melts away in your mouth.
The leeks in my root cellar are holding up remarkably, considering the fluctuations of outside temperatures this winter. As a root storage vegetable, leeks like it quite cold, 32 degrees F., up to 40 degrees
Of all the root cellar vegetables, cabbage has a long and varied history. It was an important food during the Dark Ages, and by the Middle Ages, abundant in both peasant and wealthy cuisines. For
The glossy photo of a plate of herbed chickpeas topped with a crispy, golden-yolk fried egg in the January issue of Bon Appetit magazine caught my eye. My winter cooking always needs a jolt of
Every December, just for fun, I enjoy surfing the web, perusing food magazines and reading industry publications for the trends that food pundits predict that we consumers will be eating in the New Year. Living
