It’s strawberry pickin’ season! There is nothing more delicious than a sun-ripened sweet strawberry just plucked from the vine. I’ve been picking twice now, treating my family and friends to perfectly ripe, juicy red berries,
My foodie adventures started over four decades ago in southern California when my Aunt Sharon moved from her east coast apartment in Washington, D. C. to sunny Pasadena. For years, my annual visits were centered
The inspiration for Risotto with Asparagus and Mushrooms comes from my friend Sandy Oliver, food writer and historian, who lives on Isleboro and writes a column for the Bangor Daily News. Like me, Sandy has
Rhubarb Crisp is one of our family’s favorite springtime desserts. Ruby red chunks of fresh rhubarb are combined with Maine maple syrup, covered with a topping of rolled oats, coconut, brown sugar and butter, and
In the late 19th century, crabs were only enjoyed directly along the east and west coasts of the United States. Often found in the traps of lobster fishermen, these crustaceans were considered quite dangerous, as
There is nothing more welcoming in spring than a clump of fresh chives. The smallest species of the onion genus, Allium Schoenoprasum, chives are a choice edible herb, and the only Allium native both to
When I visit my cookbook assortment seeking culinary inspiration, the nearly 100 year-old Girl Scout chant sung around the campfire, “Make new friends, but keep the old. One is silver and the other gold,” reminds
Do you ever get a hankering for certain foods, like a cup of steaming hot soup on a cold and drizzly day, the silky smooth and rich taste of chocolate ice cream, the salty crunch
The elegant, puffed and golden soufflé is considered the prima donna of the culinary world. The classic egg at its magnificent best: golden yolks enriching a delicious savory or sweet base sauce, and stiffly beaten
In her book, “The Laurel’s Kitchen Bread Book”, Laurel Robertson writes, “the very best way to learn to bake bread is to bake often, alongside someone who is really good at it, with lots of
This is the time of year when I get a hankering for beans; black turtle beans, white, oval-shaped cannellini beans, deep red kidney beans, brown Swedish beans, ivory white Great Northern Beans, any bean will
TOOLS: 1 large mixing bowl (12 cup capacity or larger) 1 strainer or colander 1 ovenproof covered casserole or bean pot (8 cup capacity or larger)
In the book “Cooking Down East”, Marjorie Standish shares a historical note in her preface to the recipe for Maine Corn Chowder: “Do you feel a surge of pride when you open Maine canned corn?
Adapted from a recipe by Felipe Rojas-Lombardi in THE ART OF SOUTH AMERICAN COOKING
Old-time Maine cookbooks say to add 1 cup frozen wild blueberries dusted with flour to your favorite gingerbread recipe.
The secret ingredient in this tasty condiment is the chef’s choice of local libation Enjoy this BBQ sauce on chicken, beef, rabbit and pork
This intensely flavored sorbet makes a refreshing dessert or the perfect taste-changer in an elegant meal
Store these nutrient dense snacks in the freezer and pack in the lunchbox for a quick return!
I’m coming down the home stretch in my resolution to discover, test, develop and taste thirty-one wild blueberry recipes. My family and friends have sampled a wide range of delicious and some not-so-tasty creations with
Delicious with beef or turkey also!
Wild Blueberry, Strawberry & Carrot Great source of fiber and nutrients! Tastes like candy!
Mix equal parts of this tasty mixer with sparkling water for a refreshing beverage, top a glass of Prosseco, or mix up a mean margarita. Go Wild!
Tequila not your libation? Try this with vodka. YUM!