Posts Currently viewing the category: "Cooking"

Do you have meals that are firmly lodged in your mind? It could have been the place, the company, the food or all three. There are some I hold dear for all three reasons. Sometimes it’s just the taste — something that one single bite locked that flavor into your memory. One of those for…(Read More)

Asparagus and April are inseparable friends. There is the perennial debate over whether very skinny asparagus or thick asparagus is better. They’re both good. Thicker spears take a bit more work because they benefit from a light going over with a vegetable peeler. (Stop peeling before you get to the head.) Hold the asparagus…(Read More)

You may soon find yourself wondering what to do with all those dyed hard-cooked eggs. To begin with, hard-boiling eggs can be tricky. You want yolks that are just cooked through with no hint of that greenish gray rim around the perimeter. Place large eggs in a saucepan. They should have breathing room…(Read More)

Whether you’ll be serving ham, salmon or lamb this Easter, this multiple vegetable slaw will complement them all. Made with a green cabbage base, this slaw incorporates the additional crispness of fennel, the prettiness of little green peas, the crunch of a slightly underripe apple, and the gentle bite of a green onion. You…(Read More)

When considering a birthday dessert, I revisited some old-friend recipes — desserts that have been part of the dessert repertoire but that have fallen off the play list. I was wavering between two favorites from “Julia Child and Company.” One is frosted layers of almond and hazelnut meringues sandwiched with apricots. The other she called…(Read More)

New Year’s resolutions are hard. One’s perceived failings nag. Consider trying something positive in the new year, such as exploring new foods with an open mind, perhaps to eat more fish and vegetables, especially ones we’ve not yet met or for which we have uncertain feelings? Branch out with seasonings, especially when…(Read More)

Wake-up call for a spring morning

By | | Cooking

Asparagus and April are inseparable friends. There is the perennial debate over whether very skinny asparagus or thick asparagus is better. They’re both good. Thicker spears take a bit more work because they benefit from…

Be a hard-boiled detective

By | | Cooking

You may soon find yourself wondering what to do with all those dyed hard-cooked eggs. To begin with, hard-boiling eggs can be tricky. You want yolks that are just cooked through with no hint…

Slaw brings out flavors and colors of spring

By | | Cooking

Whether you’ll be serving ham, salmon or lamb this Easter, this multiple vegetable slaw will complement them all. Made with a green cabbage base, this slaw incorporates the additional crispness of fennel, the prettiness of…

Dessert is sweet cloud of flavor

By | | Cooking

When considering a birthday dessert, I revisited some old-friend recipes — desserts that have been part of the dessert repertoire but that have fallen off the play list. I was wavering between two favorites from “Julia…

Fish pie allows for new year fun

By | | Cooking

New Year’s resolutions are hard. One’s perceived failings nag. Consider trying something positive in the new year, such as exploring new foods with an open mind, perhaps to eat more fish and vegetables, especially…

House of sweets

By | | Cooking

Making a gingerbread house is a holiday activity for all ages with charming results, regardless of artistic ability and skill…