Quick Cod Curry with Mushrooms

A colorful weeknight dish that takes little time but packs tons of flavor! We didn’t eat a lot of curry in our house when I was growing up. Typical old time New Englander, my father liked things on the plain side, but my mom loved spices and heat. Dad usually won the battle, telling my…

Let’s Play! Steamed Mussels with Leeks and Sun-Dried Tomatoes

There’s probably a hundred ways to make mussels in white wine, so why not 101 and use some sun-dried tomatoes! Mussels are pretty popular in my house. Whether serving as a starter, a component on a buffet, or a quick and humble main dish for supper, these lovely little bivalves are always welcome, and always…

My favorite leftovers!

We try hard to reduce waste in the kitchen, and planning for use of “leftovers” goes a long way to help! It can be a challenge to repurpose those leftovers hiding in the refrigerator. One can toss the remnants of yesterday’s casserole in soups, vegetables and grains in frittatas and omelets, and lots of leftovers…

Feast of Seven Fishes – Stew!

You can honor the idea of the Feast of Seven Fishes in a one-dish meal that takes a fraction of the time, but delights with great flavor! Time is short, and I’m sending you a rerun of a previous post. Happiest of Holidays to you all! Dorothy I prepared the full Feast of the Seven…

Nantucket Bay Scallops with Shallots over Mashed Potatoes

A New England treasure, they are in season right now, at this shortest day of the year! There’s a beautiful island 30 miles off the Massachusetts coast, Nantucket, home of the world renowned wild seasonal delicacy, the bay scallop. Have you ever been there? The protected, clean waters off this island nurture the world’s oldest…

Stir-Fried Tempeh with Peppers and Onions

This nutritious ingredient is all about possibilities! You’ll always find a package of tempeh and one of tofu in my refrigerator. They are stable for quite a while, and make for a really quick weeknight meal when somehow the day has gotten away from the someone who shops and going to the market ended up…

Harvest Tomato Fennel Soup to warm the soul

Tomato Soup made from scratch. Toasted cheese. Who could ask for anything more? Last week, here in the north, you could buy a giant box of tomatoes for no money, and the this week they are almost non-existent. There is even one farm that lets you come and glean the fields for $5 a shopping…

When you cook together, it’s always a feast

Cooking with friends and family is one of the delights of the kitchen. When you share making a meal with someone, the enjoyment of eating it together is increased. There’s often an extra person in the kitchen with you, at least in memory – a mother or grandmother who gave you the recipe, a friend…

Last corn? Time for a classic corn chowder

In New England, we measure the seasons by the crops, and this is one of the best! When Corn Season is upon us, we can’t wait to taste that wonderful sweet first bite. Often, the best flavor is usually not found at the beginning of the season, but a few weeks in. But this year,…

If I say turkey meatball, please don’t run away!

We’ve all had them, turkey meatballs or burgers that were inedible, hard and dry, especially when using the almost fat-free ground. But’s no use making something lighter and healthier if no one wants to eat it. Even when I lighten a recipe, it has to taste good and be satisfying. Satisfy the craving Although we…

One last zucchini recipe for the season, no apologies…

We’ve enjoyed them every which way we can, and still they grow with glee. This recipe is just for fun.  Ever since my own children were little, we made zucchini boats at this time of year. They enjoyed making them as much as eating them, and we’d stuff all kinds of extras in the little…

Orzo and Radicchio Salad Cups with Honey Lime Dressing

Summertime, and the living is easy, at least a little longer. We love a chilled salad, something packed with flavor that we can enjoy over a few meals without any additional cooking. Pasta salads are always at the top of the list, whether a humble macaroni salad, or colorful pasta primavera. They feed a lot,…

How to stuff a sweet Italian

The sweet Italian frying peppers have hit the farm stands and they beg to be used in many different ways. I’m stuffing mine with smoked trout and chèvre for a delightful treat. A recipe often begins life with a flavor combination found in something totally different. I found the most beautiful sweet Italian frying peppers…

Scallion and Patty Pancakes

Right about now, you’ve probably got a lot of summer squash to use! Did you plant too many summer squash? Did your neighbor? At this time of year, summer squashes are bountiful so we’re digging out our recipes for ratatouille, roasted vegetables, zucchini bread and cakes, and any number of other dishes to use up…

Baked Grouper with Herbs over Polenta

A half hour dish that tastes like a lot of fussing! I love making a little fuss on Friday nights, a celebration of the beginning of the weekend! My sister usually comes over, sometimes we invite a couple of friends too. While it is great to begin with a feast, sometimes we’re a little tired…

Stuffed Pasta Shells with Summer Squash & Herbs

This vegan version of stuffed shells is a little lighter, but still full of flavor and satisfaction, you won’t miss the original. Right now, I have tons of herbs in my garden, so I’ve made green goddess dressing, herb salads, and garnished and infused just about everything with their wonderful flavor. Let’s stuff some shells!…

Parsley and Parmesan Broth with Crabmeat Salad

Full of flavor, and we didn’t waste a thing! One of the joys of having an accomplished chef and restauranteur for a mother-in-law was the abundance of knowledge of little techniques along the way from her, often just by eating what she served. It was always incredible, always memorable, and never skimped on calories, carbs,…

Wheat Berry Tabouli

This classic vegetarian salad has traveled well through countless decades! A good while back in my early adult life, my first vegetarian cookbook was the Moosewood Cookbook by Molly Katzen. If you are of my generation, you probably had it on your shelf too. It was certainly my first experience attempting meatless meals beyond baked…

Sea Scallops and Baby Potatoes in Purgatory

Any time of day, this flavorful dish is a crowd pleaser! We love eggs in purgatory, the Italian version of shakshuka, a spicy tomato sauce in which eggs are simmered. It is a delicious breakfast, brunch, or supper dish, that is popular around the world.  Let’s make a swap! But for a different take on…

Leek, Asparagus, and Fennel Soup

Served hot or chilled, this soup is the flavor of Asparagus Season! Asparagus season is fleeting here in the Northeast, but we celebrate it with great flair. There are even asparagus festivals to celebrate this vegetable with every possible cooking method! Raw, baked, roasted, boiled, braised, sautéed, steamed, stir-fried, and grilled, any way you cook…

Early Summer: Squash Roll-Ups Stuffed with Farro and Black Beans

Summer goes by quickly in New England, so once our temperatures hit 90, we declare it summer! Fresh, local, sweet little zucchini and summer squash caught my eye at the farm stand, and I couldn’t wait to sample them! These delicate little squashes herald the beginning of summer and all the possibilities coming our way….

A Spring Fling! Roasted Cod and Sugar Snaps with Rhubarb Sauce

Spring treasurers unite for a memorable meal! Spring in Vermont means lots of delicious happenings, including vibrant red rhubarb, and delectable sugar snap peas bursting with freshness. Combine these wonderful ingredients with locally grown shiitake mushrooms and sweet Atlantic cod, and you’ve got a winning dish. Not for everyone Rhubarb is one of my favorites,…

New England Steamer Clam Chowder with Fennel

We call it chowdah, a regional staple with the flavor of the sea.  A friend of mine asked me for a clam chowder recipe recently, and I told her to check my blog. However, there wasn’t one there! I checked my family cookbook, and I didn’t include one there either, lots of other chowdahs, but…