I love the season of the local Farmer’s Markets. Around New England, because it gets so darn cold in the winter, they generally run from the end of April through early November (outdoor markets, that is). They bring the fresh goodness that are the first strawberries of the year (which...
If you’re in the market for a flavorful chili that’s low in fat and high in protein, this one’s for you. This recipe has absolutely no heat to it, so if you like it spicy, add a fresh jalepeno to the mix. Or you can opt to serve it garnished...
I absolutely adore the lemon ricotta cookie. It’s so zesty and tart, and sweet at the same time. After the passage of Cinco de Mayo I had a lot of limes to use up- one girl and one boy can only drink so many margaritas you know. So I embarked...
This salad is super-simple to throw together and is packed with flavor and nutrients. Have it as a side dish to some popcorn chicken with a selection of dipping sauces, or as a lunch. It would go great at a party as it can sit at room temp very comfortably. ...
My favorite cookie of all time is the molasses cookie. It’s rich in spice: cinnamon, ginger, clove. It’s chewy and crackled on top, and has crunchy crystals of turbinado sugar sprinkled over it. My Dad has always favored this cookie as well. This past weekend my father, who has always...
So the title of this dish may not seem so catchy, but the flavor is great! By using both the zest and the juice of the lemon you get a super flavor that holds up well after the fish has baked. And because it only cooks for 15 minutes, the...
If you love deep, rich chocolate then this cake may be for you. Low-fat it is not, but heavenly it is. Although it contains stout, this cake does not taste like beer. It simply uses the roasted malt flavor from the beer to lend to the intense character of the...
While out marketing a few days ago I came across three nice-looking tuna steaks, so I picked them up. In the same 24 hours I received an email with a wonderful-looking recipe for Asian tuna: a sweet and syrupy pan sauce with thick slices of shitake mushrooms in it. I...
I would like to start off by saying that I love spinach. I love it raw in salads. I love it wilted in chicken broth, heavy on the freshly-cracked pepper. I love it slightly cooked and drizzled with olive oil, especially when a clove of two of fresh garlic has...
Not everything in my kitchen is made from scratch. If it was, I could probably have a new post for every day of the week. But it’s not, so I don’t. In fact, Neil and I can be found munching a take-out pizza about once a month. We’ve had our...