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
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?
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
New Year’s resolutions, a tradition that dates back to Babylonian time when humans made promises to their gods at the start of each year that they would return borrowed objects and pay their debts, has evolved
Although a glass of champagne at midnight and a kiss may be the way most Americans celebrate the New Year, people around the world enjoy a variety of traditional food customs. Special cakes and breads,
Our daughter Emily and son-in-law Kent are hosting their first holiday party in their new home in Dryden, New York. Excited to receive the invitation, I texted Emily our reply. “What do you want me
My Meyer’s lemon tree is in full regalia, with star shaped white blossoms filling the house with a sweet, heady fragrance. Since moving my plant inside for the winter, the five lemons on the tree
I love winter squash; moist, rich, and hearty, packed with vitamins, fiber and antioxidants. Native to the Americas for over seven thousand years, winter squashes and pumpkins were an unknown vegetable to the early European
If you are fortunate enough to stumble across a large, grey-brown or tan mushroom with clusters that resemble the florets of cauliflower under the base of a very large and old Oak tree, call me!
My friend Oscar Turner makes the very best brownies; thick, dense and chewy with a triple chocolate punch and packed with savory, chopped nuts. The perfect afternoon snack, and a great addition to the lunchbox,
Eggplant is such an interesting vegetable, although botanically speaking it specifically is a fruit, With deep purple, white or mottled glossy, thick skins and interesting shapes, eggplant is the staple of many vegetarian diets. Eggplants
Tomatoes are a beautiful fruit. I love their bright colors; light pink, cherry red, golden orange and sunny yellow. My culinary heart skips a beat at the sight of beautifully hued tomatoes all decked out
Our family loves fresh peaches, and we eagerly await the all-too-short fresh peach season here in Maine. A fruit native to China that migrated to New England via Persia, the peach tree needs some fairly
Ratatouille, ( ra-tuh-TOO-ee), is a delightful animated Disney film released in 2007 about a gifted French rat named Remy with highly developed senses of smell and taste who dreams of becoming a chef. Remy’s signature
“When cucumbers in the garden are ready, we cover the whole patch each time (we pick them), picking all cucumbers of eating and pickling size and larger. They are then sorted into gherkin, dill chunk,
I love a good fish cake, crab cake, even clam cake. There’s something so sensuous about biting through a crispy crust into a tender morsel infused with delicate flavor. Smear it with a good tartar
We Americans love our ice cream, consuming more than 900 million gallons a year. Before the advent of modern refrigeration, ice cream was a luxury reserved for special occasions. Homemade ice cream was laborious to
I love a good Maine biscuit, piping hot from the oven, with a toasty brown top and feathery light middle. Spread with butter and jam, a biscuit is a hearty snack. Fry up an egg,
Our asparagus bed here at Rabbit Hill is in full production with purple, hooded heads poking through the rich, black, soil and tall, stately purple and green spears. Purple Passion is one variety my husband
Our extended family recently congregated in Boston for a long weekend holiday. We dined at the Isabelle Stewart Gardiner Museum, toured Boston in a duck boat, and cheered on the Red Sox at a night
Green is the color of spring. On my morning walk of Crockett Cove I watch the winter greys and browns recede as bright shades of spring green burst forth; prickly green mounds of moss, chartreuse
One of the delights of working in the food business is the wide variety of folks you meet; dedicated farmers, steadfast fishers, enthusiastic foragers, and adventuresome eaters. When I had a restaurant and catering company
