By now, it is probably clear that I have quite a penchant for pickles: dill, sweet or spicy. I love to make pickles, I love to eat pickles, I serve pickles almost everynight with supper. I just love ’em! So imagine my surprise when I found a "Fried Pickle Basket" on the menu at my favorite […]
While recently visiting Aspen, I picked up a wonderful publication, edible ASPEN, at the Farmers’ Market. To my delight, I found that there is also an edible FRONT RANGE (Boulder, Denver, Colorado Springs). Tracey Ryder founded Edible Communities in 2002 to "celebrate the abundance of local foods" in communities throughout the U.S and Cananda. These magazines are such a […]
My friend, Kitty Broihier, developed this divine recipe; perfect for this pumpkin time of year. Whoopie pies require about the same amount of time and effort as a cake from scratch, but seriously, these little hand-held treats are so worth it. Pumpkin Whoopie Pies With Cream Cheese Filling from Hannaford fresh magazine Pumpkin Cakes 1 […]
When I lived in California, so many people had fig trees. This time of year was replete with this biblical fruit. Not only are figs fiber and calcium rich, they are also natural humectants making them ideal for use in energy bars. Pressed fig almond cakes are the proverbial first energy bars. These huge cakes originated in Spain. They are made […]
Molly O’Neill is a Flavorista Icon because she is fervently working to document our melting pot culinary heritage. She is a great storyteller, food writer, critic and chef. Back in 1992, she started on her quest with the New York Cookbook which is still in print sixteen years later! This is such an amazing tome of recipes […]
Here’s a sampling of web, TV and print recipes featuring fresh sage: From Bon Appetit: Chicken Saltimbocca with Lemon Sauce, a recipe by the 1,2,3 Cook, Rozanne Gold. From Food and Wine: Lemon Glazed Roast Pork with Sage, a recipe by the acclaimed chef and restauranteur Laurent Gras. From Gourmet: Tuscan Beans, a recipe by Faith […]
This is a fantastic interpretation of zucchini bread from The New York Times Magazine section August 15, 1999. I have made it every summer since and really think it is the best use of zucchini and I don’t even like zucchini, I prefer yellow squash. Dry Ingredients: 2 Cups of Flour 1 1/2 tsp. baking soda […]
Anyway you cut it or serve it, native corn is just tops. It is one of the thrills of summer. Barr’s favorite way to prepare corn was learned from Mexican line cooks at her restaurant, Val 21: Boil husked corn for 3 minutes in lightly salted water. Drain. Rub a lime quarter up and down […]
Here in Maine, it was a tough blueberry season because of all the wet weather. Maine blueberries are a special, little fruit. They are quite different from the big Jersey blues. Tree blueberries are giant orbs compared to Maine’s minuscule berries. Big blueberries are ideal for eating out of hand and in fruit salads. Smaller “wild” berries have a […]
