The halibut season opened on May 1, and several fishing vessels, including that of our friend Captain Joe, have rigged their boats with lines to fish for this delicious flatfish from the family of right-eyed
My mother loves popovers; crisp, light and golden brown, with a delicate puffed center, hot from the oven, dripping with butter and jam. A sublime combination of eggs, milk and flour that makes any dining
Satays with a peanut dipping sauce are one of our favorite snacking and party foods. Originally from Indonesia, this dish is seasoned, skewered and grilled meat like beef, chicken, goat, mutton or pork. We also
Visions of warm, summer days relaxing at the beach have me counting calories these days. As a nutritionist, I understand that when input (food in my mouth) is more than the output (exercise), my highly
I love cooking with black beans, particularly the variety Midnight Black Turtle Soup, grown by Horsepower Farm in Penobscot. The black bean is a native of South America, and is used in a wide variety
“Feel free to order eggs with abandon”, encourages the Quill’s End Farm weekly e-mail. “You need a dozen duck eggs”, declares my friend Captain Joe. “The girls at Undercliff Farm are laying now,” boasts Ruthie.
It’s time to enjoy the red cabbage in my root cellar that has survived the winter. The last few bright purple heads are starting to slime and turn black with mold around the edges. Not
My latest culinary research project has been working with goat cheese. Also known as “chevre”, the French word for goat, this cheese is usually soft and spreadable, with a delightfully tart flavor. Although goat cheese
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
