New England bay scallops are the best in the world, and for a brief period, if you are lucky, you can find them!
A twist from 100 years ago, and my Mom’s salmon loaf was transformed! When I was growing up, included in our family’s weeknight supper rotation was the humble salmon loaf, often served on Friday fish nights. A simple recipe that used bread crumbs to stretch an inexpensive can of salmon to make eight servings. I…
Homemade Roasted Broccoli Soup, Whole Wheat Sourdough bread, are comfort foods in unsettling times.
Endive is usually chopped into a salad or filled with a dip of some sort creamy filling as an appetizer. But grilling brings out the best of this vegetable, and topped with a carrot dressing, it is a memorable meal.
This welcoming of the first sunrise, called Hatsuhinode, is a time to be grateful for what the old year brought, and to look forward to the blessings of the new year ahead. It is good luck to watch that first sunrise.
I love a recipe that I can make early in the day and let sit around in the refrigerator getting better and better as the day goes on. Special little salads fall into this category, and in our family shrimp is always at the top of the list.
Eat this orange cake plain, or pretty it up, it’s up to you. Added bonus, this is also gluten- and dairy-free.
Of course, she always made this eggnog with a more than ample addition of spirits, sometimes dark rum, but usually whiskey, or a combination of both
Mom’s recipe started in October when we stripped the garden of its green tomatoes and made our own micemeat. I still make this (now and then) when I want the house to smell like my childhood home.
My cookie-baking ritual begins with brewing my little pot of stove-top espresso. I’ll use just a little for my ginger cookie recipe, and the rest is my own little treat. I need a treat too because my confession is that unless I am making them with a kid, I really don’t like baking cookies.
Bountiful leftovers from a sushi and sashimi platter? Use every scrap for a left-overs soup that warms the body and soul.
There is good news and bad news. The good news is that the cake is absolutely delicious! The crumb was tender and smooth, the cake moist and flavorful. The bad news, for me at least, is that it tastes nothing like mother’s!
Sunset is now at 4:16 p.m. and our days are short. While my grass may still be green, the only thing surviving in my garden is parsley and Swiss chard in the cold frame, and some scraggly thyme, sage, and peppermint in the herb bed. Our local farmers to the rescue!
They are hearty and delicious, perfect for supper by the fire. And this recipe makes enough to tuck some in the freezer for another day. I’ve made a million meat-free meatballs, and usually I’m disappointed. Often they get mushy. Sometimes the flavor is way off, and other times they are just hard little balls sitting…
In the time it will take a pot of rice to cook, this dish is done and waiting. Although quick, it is so delicious and beautiful, it will be welcome on any table for company.
When I start cooking with oranges, that signals the holidays to me. Cranberry orange nut bread combines sweet, savory, and tangy, and rounds out the bread basket! This is my favorite cranberry bread recipe. It is bursting with cranberries and the flavor combined with the orange is a celebration of the holidays. It is also…