Braising, a cooking process where food is first browned in a small amount of fat, and then cooked, tightly covered, in a small amount of liquid is one of my favorite culinary techniques. The long,
These days, the vegetables on our plate become fairly routine: carrots, turnips, rutabaga, celeriac, and beets. All workhorses of the root cellar, these hearty roots will sustain us until spring. Even as the outside temperatures
Before he retired to Florida, my husband’s father was a successful automobile dealer. As an active member of the National Automobile Dealer’s Association, his travels took him both to Detroit and Washington, D.C. Upon his
The Maine scallop season is here, and we are enjoying this luxury seafood. Scallops sautéed with butter, scallops baked with lemon crust, scallops marinated and grilled; all are delicious ways to savor these luscious bi-valves.
My armchair travels this winter include a trip to Hong Kong and a study of Cantonese cuisine. In her book, “Chow Chop Suey: Food and the Chinese American Journey”, Anne Mendelson examines the curious racial
As a confirmed lover of good food, this is the time of year when I’m scouting for new ideas and trends for the coming year. The James Beard Foundation, whose mission is to celebrate, nurture
Our tribe is like most families, we really enjoy our sweets, especially chocolate. During the holiday season we are often tempted with a multitude of goodies and bonbons, many of them lovingly prepared by our
An early Christmas gift, a crate of fresh California oranges, arrived just before the winter freeze set in. Shipped from my aunt in Pasadena, these bright orange orbs of Vitamin C are a welcome treat.
With the winter season is approaching and temperatures dropping into the thirties, I’m stocking our root cellar. Bags of bright orange carrots, purple-top turnips, rutageba, and beets from King Hill Farm, boxes of red and
Every year, right after the Thanksgiving holiday, instead of joining the hustle and bustle of crowds at the shopping malls, I spend quality time with my cookbooks. As a chef and lover of good food,
We have a few crops that are abundant here at Rabbit Hill, and pumpkin, specifically the variety Winter Luxury, is one. By late summer, the vines are growing over mossy rocks and knolls into the
We Americans are not the only ones who celebrate the harvest. In France, Beaujolais Nouveau Day is celebrated on the third Thursday of November. Nouveau is not to be confused with Beaujolais, a red wine