Posts From the monthly archives: "October 2016"

Fruits of the earth

By | | Cooking

Fall is mushroom time and a colorful variety is available now at the farmers’ markets and grocery stores. The choice by color, flavor and shape make them a fun way to explore fall cooking. Look for golden chanterelles, orangey red lobsters, feathery white and brown maitake or hen of the woods that look like a…(Read More)

One of the pleasures of travel is exploring the local foods. Another is replicating those foods once you get home. You’ll be surprised how well your taste buds will remember the original dish when you get it right…(Read More)

Modern Potluck By Kristin Donnelly (Potter, $27.50, hardcover) Sometimes you need a dish to share. It could be a potluck. It could be tailgating. It could be your contribution to a shared Thanksgiving feast. Whatever the reason, it’s good to have a resource for dishes that can be transported, can feed a group…(Read More)

This Italian-ish sauté of deep green broccoli rabe mixed with orange yams is very autumnal. While this recipe calls for yellow raisins to add a sweet note, you can substitute dried cranberries for more color. If you blanch the broccoli rabe first, it will lose some of its bitterness. It also makes cooking time…(Read More)

Fruits of the earth

By | | Cooking

Fall is mushroom time and a colorful variety is available now at the farmers’ markets and grocery stores. The choice by color, flavor and shape make them a fun way to explore fall cooking. Look for…

Flavorful souvenirs

By | | Eating In, Food, Paris, Video

One of the pleasures of travel is exploring the local foods. Another is replicating those foods once you get home. You’ll be surprised how well your taste buds will remember the original dish when you…

The recipe for a fresh, modern potluck

By | | Cooking

Modern Potluck By Kristin Donnelly (Potter, $27.50, hardcover) Sometimes you need a dish to share. It could be a potluck. It could be tailgating. It could be your contribution to a shared Thanksgiving feast. Whatever…

Broccoli rabe and yams are made for fall

By | | Cooking

This Italian-ish sauté of deep green broccoli rabe mixed with orange yams is very autumnal. While this recipe calls for yellow raisins to add a sweet note, you can substitute dried cranberries for more color…