Food good for body and soul
Do you sometimes wonder what to do with the produce in your fridge and and all sorts of things in your freezer? While I am presenting this as a recipe as I made it, I encourage you to use the basic technique (saute onion and …
Finally! A totally foolproof way to produce the perfect ham, It is all about cooking it slow and low. I had saved a 5.5 lb bone-in smoked ham that I purchased last spring from Lilac Hedge Farm and decided that it would make a great …
Do you love to host Thanksgiving for your family and/or friends but find it stressful juggling all the prep work with your already busy life? Are you tired of staying up late the night before, getting up at the crack of dawn on the big …
I have no idea how I avoided making a white wine sauce all these years. So tasty! So quick and easy! And, the best news is that it goes with all sorts of ingredients, from the the shrimp and scallops used in this recipe, to …
Sometimes simple does it just fine. Take chicken, for example.You can dress it up, cut it up, marinade it, grill it, and use it in innumerable recipes for soups, stir fry dishes, casseroles, pasta dishes, wraps, and more. One of the most versatile of foods, …
Last week Michelle The Fish Lady (aka Globe Fish at the Wakefield Farmers Market) recommended that I try some hake, a white fish that is similar in flavor to haddock et al. Always up to trying something new, I got a pound and decided to …
I have re-discovered locally raised pasture-fed beef, pork, and poultry, thanks to going to the Winchester Winter Farmers Market at Mahoney’s for the past several weeks. I am so glad our friends at John Crow Farm of Groton, MA are there – I sure have …
My husband would have never agreed with the title of this post before trying steak prepared via a simple stove-top technique presented by Chef Tiffani Faison on NECN earlier this week. Although we tune into NECN mostly for the weather (we are big Matt Noyes …
Last Saturday, I could not resist getting a just-picked fennel bulb from Farmer Dave and some lovely big green onions from Flats Mentor Farm. And, the week before, I had picked up a pack of two big chicken leg quarters from John Crow Farm and …
It always amazes me how just a few ingredients can come together and create an amazing bouquet of flavor. And it is especially fun when it happens due to a “what I have on hand” situation. This particular meal got its start by The Fish …