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…

A Yankee’s Shrimp and Grits with Asparagus

It may not be a traditional Southern Shrimp and Grits, but this dish is packed with flavor and freshness! Grits were not a part of my childhood cuisine. In fact, I never tasted them until I was an adult and actually lived in the South. I must confess, my first encounter with them was as…

Fiddlehead Ferns a May Day Delight!

You have to prepare them correctly or you’ll never eat them a second time. But it is easy, and one of the treasurers of our Northern woodlands. May Day. A perfect day! 60 degrees, blue sky, a gentle breeze, and everything is greening and blossoming. My peas and lettuce are up, tulips and violets bloom….

Spring Sorrel and Parsnip Soup

It’s time to make a spring tonic soup since the ice is out at Joe’s Pond! Ah, April. Just when we thought it was safe to ditch the boots and winter coats, just as the daffodils delight with their beautiful spring show, we had a spring snow storm that left thousands without power.  The ice…

Pineapple Stuffed Portobello Mushrooms

My mother always made a ham at Easter. She cut crisscross marks all over, slathered it in mustard and brown sugar, sometimes varying the topping. One of my first jobs was putting the little whole cloves in each intersection of the cuts. Toward the end of baking, she adorned the entire ham with pineapple rings…

Potato Crusted Sesame Tuna with Spicy Lime Dressing

Lightly seared tuna is a once in a while indulgence, and sesame is always a great partner. My mother-in-law Pat was an accomplished chef and she taught me quite a few little tricks of the trade. One of her favorite ingredients to sneak into a high-end meal was potato flakes! This humble ingredient makes pretty…

Baked Tofu with Mustard Cream Succotash and Fregula

Heavenly. Creamy. This dish made with veggies tucked in your freezer is good for you too! The garden is offering up a few chives right now, and this weekend I’ll tuck some lettuce in the cold-frame to at least give the illusion of gardening season starting. The squill is blooming, the daffodils are budding, and…

(Today’s)Yankee Bean and Macaroni Soup

A New England classic that stands the test of time – inexpensive, quick, and really tasty. When I was growing up, Mom often put together a “Yankee Bean Soup” using leftover beans from another meal and a ham bone for flavor. It was a quick meal, tasty, filling, and usually served up with biscuits. There…

Colcannon Cabbage Wraps with French-Fried Potato Peels

Rustic, tasty, filling, inexpensive, but also worthy of company. Who could ask for anything more? The Irish in me looks forward to St. Patrick’s Day cooking because there is usually a potato involved! One of my favorite country dishes is colcannon, a humble bowl of mashed potatoes mixed with kale or cabbage a few scallions…