Aunt Mary’s Salt Cod Cakes

The fish that fed the world, traveled from my Aunt’s kitchen to mine, with a few changes along the way. My Aunt Mary made cod cakes frequently, with a flavor that still tickles the memory after all these years. An old New England standby, these were extremely economical, although usually a bit on the bland…

Right Now, the World Needs Apple Crisp

And this one’s a blushing delight! You know it’s Autumn when you catch that first whiff of apples cooking, especially apple crisp, and right now, the whole world needs a nice big portion.       Irresistible! Who can resist the site, the smell, the texture of the crispy top, and spicy softened apples? In this version, I’ve…

Fondant Potatoes with Rosemary and Black Truffle Oil

A vintage potato dish with a couple of twists!  Years ago, I was served beautiful little Pommes de terre fondant at a fancy, albeit a bit old fashioned, restaurant in New York City. These classic little cylinders of potato were beautifully browned and then baked in the oven in thyme, chicken stock, and butter until they were…

Fennel and Leek “Vichyssoise” with Seared Scallops

A lighter version of one of our family’s favorites. Guilt-free, but just as delicious! It’s not a traditional Vichyssoise, but it is just as delicious (and there’s a vegan alternative too). My mother-in-law Pat Read was one of the best chefs I’ve ever known, and I learned lots from her. She ran two splendid restaurants…

Corn and Red Pepper Fritters with Poached Eggs and Salsa

Hurry! Corn season is fast winding down. This dish will serve as breakfast, brunch, or a quick summer supper, and there’s simple vegan and gluten-free options as well. We are approaching the Equinox, and with it the final days of our corn season. This is the time to squeeze in as many fresh corn dishes…

Polenta with Shrimp and Cherry Tomatoes

Yes, the cherry tomatoes are still coming strong, and this dish is a perfect accompaniment to shrimp atop a lovey batch of polenta, otherwise known almost affectionately as cornmeal mush in New England! First, the cornmeal The cornmeal is definitely half the main act here. Creamy and full of corn flavor, polenta makes a wonderful…

Cod (or tofu) Baked with Fresh Tomatoes, Swiss Chard, and Summer Herbs

This is a quick summer supper with little hands-on time. There are lots of tomatoes about in New England (and everywhere else) right now. A perfect time to sample beautiful heirloom tomato varieties when they are at their peak of freshness, flavor, and a good price as well.             Cod is a favorite in this region,…

Quite a Hodge Podge

Notice: Still having major problems with WordPress again today, some folks can post comments, likes, etc., and others cannot. Another northern dish with a funny name, this quick stew of midsummer veggies has long been a favorite when we need to sample the new produce, but don’t want to stand over the stove too long!…

Sugar Snap Peas with Orzo and Lemon Dill Vinaigrette

This is not your mother’s macaroni salad! Sugar snap peas are in! I was delighted to find them on the shelf of my local farm stand this week. These spring treasurers are as delicious as they are fleeting, so we eat them as frequently as I can at this time of year. They are at…

Herbed Fingerling Potatoes with Mustard and Lemon

I have met very few potatoes I didn’t like. There was a casserole my mother made when we were camping that used canned potatoes. I’ll spare you the details. There was also the gummy blender mashed potatoes I made in high school; I’d been practicing the new Oster with just about everything.  Any way you…

Spring Parsnip and Leeks Au Gratin

It is a happy day the first time we see local spring-dug parsnips for sale! Sometimes you find them at the co-ops, a neighbor might bring you a few, but more often you’ll see a pick-up truck at a parking area on the side of the road. Usually, the same person year after year, and he…

Mushroom and Miso Ramen Bowl of Delights!

Fresh and dried mushrooms make this soup flavorful and packed with nutrients. Mushroom soup is earthy and satisfying. Miso soup is also filled with great flavor and comfort. Combined, I think they are delightful together, really complex in flavor, and satisfying to the bone!  Bunapi shimeji mushrooms are also called beech mushrooms because they live…

A Celebration of Maple Sugar Season

It’s our state tree, our state flavor, and this time of year is it also our first crop. The sap is running! We love hearing those words. Our first crop of the year in Vermont is maple! It is also our first real evidence of spring in this cold climate.              When I hear that the…

Refrigerator Vegetable Stew

      With just a little hint of the warmth of Provence, this simple vegetarian stew is quick to put together and will make your house warm and inviting while it simmers. This has been a winter of cold and grey, with frequent snows and rains or sleets. Lots of time to stay in the house, light…

Beyond Shepherd’s Pie (shh..no meat)

I strived for a little lighter shepherd’s pie with less fat and carbs. This was still quite hearty, and Saturday night satisfying even for the meat eaters in the family! When I was a kid, if we were having shepherd’s pie for dinner, it was a good night indeed! It was one of my favorites,…

Corn and Horseradish Stuffed Baby Potatoes

     Little bites of big flavor, these potatoes are always a crowd pleaser, even if this year the party is a little smaller!  The big game is Sunday and since this year Tom Brady will not be leading the New England Patriots to victory, it’s just another game in our area. Who did you say was…

Polenta Pizza with Sautéed Fennel and Leeks

If somehow you accidentally end up with a five-pound bag of cornmeal, dust off an old recipe or two! A few years ago, I clipped Mark Bittman’s recipe for polenta pizza from the New York Times. His version used pancetta and spinach and involved making the polenta, letting it set in the refrigerator until firm….

Almost Mom’s Salmon Loaf

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…

Sylvia’s Sour Cream Coconut Coffee Cake

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!

Lentil and Mushroom Balls

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…

Carrot Salad with Caper and Herb Dressing

This is not quite your mother’s carrot salad! Every holiday, mom made a little side salad of carrots. Sometimes, all it included was carrots, mayonnaise, a bit of sugar, salt, and pepper. Often, she would add dried cranberries or raisins, and sometimes cabbage as well. A change here and there I’ve changed her salad many…

Mushroom Croquettes with Saffron Lemon Sauce

We need to please a wide range of dietary needs in our family and friends circle, so I thought a special redux of the traditional croquettes recipe was in order. I swapped out lightly cooked shiitake mushrooms for the cooked turkey in this recipe, and bumped up some of the seasoning.

Vermont Cranberry Shell Beans with Shiitake Mushrooms

This is the time of year when you’ll find fresh shelling beans at the farm stands. A quicker cook than dried beans, makes comfort food fast! New Englanders love their beans! Baked beans were the traditional Saturday night supper for decades, still are in many households, and most cooks had their own special recipe. I…