Grilled Tomato Soup

This flavorful soup is made with tomatoes, onions, and garlic, grilled over charcoal to add a deep, smoky background. The air cooled over the weekend to perfect weather and I used every possible excuse to be outside. Firing up the grill was at the top of the list. When I’m looking for a new spin…

Corn and Cheddar Chowder

It’s August and the corn is abundant and sweet. What could be better than a traditional New England chowder, with the addition of a little Cheddar. When Corn Season is upon us, I hunter-gather at all the farm stands near home and buy a couple of ears from each. Then I cook them and taste….

Summer Strawberry & Red Wine Soup

This is vibrant, simple, delicious, and make ahead. Who could ask for more? My friend Ray gave me this recipe many years ago, and it always makes an appearance along with the local strawberries. We often served this soup at high summer for a brunch starter at the inn, but it serves nicely as dessert…

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…

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…

Sautéed Watercress & Asparagus with Miso

Watercress is far more than just a garnish on the side of the plate, it’s a superfood! We crave fresh, new greens in the spring, just-picked treasures that name their own season and make us feel good. Asparagus season is one of our favorites, right along with fiddlehead and ramp seasons. But although it grows…

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…

A New Take on Classic New England Stewed Beans

            This New England classic can be slow cooked all day on the stove, in the oven, or in a slow cooker. Or, you can make them in a fraction of the time in a pressure cooker, or one of the more modern multi-cookers that everyone seems to be using these days. My mother was…

Mushroom Soup Four Ways!

From Vegan to Full Fat, this Savory Soup Can be Made Exactly How You Like It! On a chilly winter night, hot soup is always welcome, and after the indulgences of the holidays, something healthy is a welcome delight. Whether a hearty stew or light broth, soups warm both the body and soul, often bringing…

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! I prepared the full Feast of the Seven Fishes on Christmas Eve just once or twice. This Italian classic meal was lots of fun preparing, everyone adored the…

Conjuring Clarified Consommé

It’s Kitchen Magic at its Best! It really seems like magic when you take a pan of murky stock and in just minutes transform it into crystal clear broth! There is no nutritional reason to clarify stock, it is all about the appearance and nothing more. But if you have never done this, it is…

Gilfeather Turnip Soufflé

The Humble “Vermont State Vegetable” Gets Dressed Up in a Soufflé, and Dressed Down in a Humble Soup or Sauté! Turnip soufflé? I know. Turnips are a common vegetable, peasant food, abundant in heartiness, and modest in appearance. Some would even say ugly. Soufflé brings to mind images of French restaurants and fancy brunch with…

Wild Mushrooms Galore!

Now’s the time to find wild treasures at farmers markets and farm stands. From soup to pate, mushrooms are the star! Hen of the woods. Chicken of the Woods. Lobsters. Winecaps. Combstooth and Lion’s Main. Ah, Yellowfoot Chanterelles and Black Trumpets! Some of our favorite mushrooms appear in the fall. Once we finally got some…

Savoring Corn Season

In New England, we measure the seasons by the crops, and this is one of the best! When Corn Season is upon us, I hunter-gather at all the farm stands near home and buy a couple of ears from each. Then I cook them and taste. Most years, there is a standout favorite! We might…

6 Chilled Summer Soups

We have a dilemma – with all the wonderful vegetables available right now, it’s just too hot to cook! Chilled summer soups solve the problem, and can take only moments to prepare.