This is the time of year when my culinary creativity begins to lack luster; the root vegetables seem boring, the squashes are turning soft, and nothing in the freezer is appealing. Determined to spark my
Carrots are an excellent winter keeper, and many farms in Maine, like King Hill Farm and Horsepower Farm offer them for sale all year. So before you reach for that bag of limp, tasteless carrots
My contribution to the Super Bowl feasting on Sunday will be a plate of “health” food: rich, dense, fudgy, and packed with iron, magnesium, and antioxidants. The secret ingredient to my health food is cacao
Need an elegant, quick and easy dessert? Rustic apple tarts are a good choice, and the secret ingredient is a commercially prepared puff pastry. In less than an hour, you can prepare, bake and serve
Caramelizing onions, a process of slowly cooking them in olive oil or butter until they are richly browned, is a relatively simple way to pull out delicious flavors from a very basic ingredient. Start by
What does the new year hold for those of us foodies, localvores and wicked good eaters? After surfing the clouds, reading magazines and studying consumers, these are my predictions for the food trends that seem
This is the season of the roots; root vegetables, that is. To access our winter produce, I pop open a trap door in the kitchen floor and climb down the 4-foot ladder into the corner
Our recent spell of wintery weather has certain advantages, as being housebound allows one the opportunity cook more. The warmth and heat from the oven and the savory aromas of a pot of soup bubbling
This delicious Raspberry Streusel Coffee Cake is wonderful for breakfast, or serve as a Summer dessert treat topped with specialty ice cream.
Prepared with fresh mint and shelled peas, pureed in the blender and finished with ribbons of cream, Minted Fresh Pea Soup is perfect for a festive luncheon, or the start to a special dinner.
We have been enjoying an abundance of the white salad turnip Hakurei. Similar in appearance to a radish, this flat-round, smooth, white root is sweet and fruity with a crisp and tender texture. Best harvested
Inspired by some garlic sausages from Bagaduce Farm, I braised swiss chard in the cooking liquid from the sausages. It was a melt-in-your-mouth experience. The chard was just tender, not mushy and boiled, and full