Rinktum Diddy

It’s a funny name, but this inexpensive Depression-era dish will feed a family quickly and deliciously. While researching Depression-era recipes for a different project, I came across several versions of an old New England supper staple during these hard times –– “Rinktum Diddy” or Rum Tum Diddy or Rum Tim Ditty. No one seemed to…

Grilled Fish Tacos with Cherry & Radish Salsa

The cherries are in season, so why not use them rather than an imported fruit? Cherry salsa? Why not? We often serve fish tacos with the popular mango salsa, and when I was thinking about making fish tacos recently, I knew I needed to come up with an alternate fruit because of an allergy ––…

Mushroom, Leek & Garlic Scape Pasta

Fresh and bright, these early summer flavors combine for a satisfying bowl of pasta that pleases the whole family. You never know what you are going to find at the farmers market this time of year, but whatever you find, you can spin some magic and come up with something delicious for supper, often using…

New England Lobster Stew

There are certain sacred dishes in New England, and many of them revolve around Maine lobsters. We try to make several trips to the shore each year, and often vacation in Maine. We find that the holiday is punctuated with various lobsters along the way, always at our favorite stands and restaurants. Planning the meals…

Goat Cheese Frittata

Tangy goat cheese pairs well with sweet red peppers and Vidalia onions. Frittatas are one of my favorite versatile egg dishes that span breakfast to supper, and every snack in between. Hot, cold, or room temperature, these dishes are usually a way to use what is sitting sadly in my refrigerator, those little bits of…

Slow Roasted Duck with Cherry & Fennel Sauce

Roast it slow, and the oven does all the work! Serve with either a long-summered or quick sauce. We don’t cook duck very often. We think of it as a holiday or special occasion dish. But roasting a duck is as simple as roasting a chicken, and it makes a lovely presentation for a simple…

Pasta with Asparagus and Spring Peas

Asparagus. Spring Peas. Vidalia Onions. In the time it takes to cook the pasta, you have a dish ready to serve. The asparagus has been stubborn this year. We’ve had a cold, wet spring, even snow this week in higher elevations! We live in a river valley, so we escaped the white, but it was…

Baked Salmon with Ramps & Lemon

Simple additions let the flavor of the salmon shine through! We eat a lot of salmon dishes in our house, and this is one of the easiest and most flavorful. The full flavor of the salmon shines through, with the wild leeks and lemons adding their own unique accents. Another bonus is that it is…

Spring Foragers Supper

Celebrate early spring with the New England’s signature delicacies of fiddleheads, dandelions, ramps, and mushrooms, in two mid-week meals. The season of foraging has begun. Fiddleheads are everywhere, dandelion greens are decorating the lawn, wild onions are poking their heads up, and any day now, the reclusive morel mushrooms will arrive. In the garden, large…

Split Pea and Cauliflower Soup

A little lighter than the original, but packed with flavor and nutrition. In a pressure cooker, this is easily a weeknight dinner. This is my 100th post! Pea soup made from dried legumes is a classic Northern dish with French Canadian roots. On rainy spring nights, this soup warms the bones and adds home comfort…

Maple Baked Egg Cups

There’s a little sweet, a little savory, and a lot to love in this brunch or breakfast indulgence. We got this year’s batch of dark amber maple syrup this week! Thank you to our friend Greg and his little sugarhouse for the sweet that lasts us all year. With the arrival of the new syrup,…

Pan Fried Trout

Native trout brings flavor to the spring plate Nothing says spring to me more than the beginning of trout fishing season in Vermont, and we’re almost there, April 13 to be exact. Once the ice melts, and everything loosens up, it’s time to get your license, clean the poles, and plot your next expedition, even…

3-Bean Vegetarian Chili

Sometimes, you just have to have chili! Even if someone’s drawn a line in the sand Now, I know the world of chili has definite camps of connoisseurs – there are those who think it can’t possibly be chili if it contains beans, or even tomato, and there are others who can’t imagine the dish…

Crunchy Oven-Baked Haddock with Herbs

From April to November, New England Haddock is at its most plentiful. Of all the Atlantic whitefish, haddock’s flavor profile is unique and sought after. I know it is a favorite of my family. My mother cooked haddock, cod, and other whitefish simply. On a Friday night when she had more time, she cut up haddock…

Spring Arugula & Lemon Soup

It’s been a long winter and we’re craving greens! With a sunshine hit of lemon, some peppery arugula, this quick soup will wake you out of hibernation! I needed spring this week so I made this soup. We want to be done with snow, and sleet, and mud, and with roasted root vegetables too, no matter…

Fennel & Leek Soup with Parmesan Pepper Dumplings

We’ve neglected dumplings! But these little gems are at home on many soups, not just chicken stew. AND, you can make them gluten-free, deliciously! We really have neglected dumplings. No, not the yummy Asian dipping dumplings that we all love, but the little biscuit-like creations simmered on top of a soup or stew. New England…