Articles
Journal of an Island Kitchen: Fresh Bread
Bread can simply be flour, water, salt, yeast and time. It was an amazing moment when I discovered that all through history, humankind has made bread with nothing more than that – and that so could I. I learned to set a sponge by stirring a teaspoon or less of dried yeast into two cups
New England Cooking: Seasons and Celebrations
Here is a cookbook to help you over the what-to-have-for-dinner blues in any season or on any occasion. In February, pick up the book and start with the first chapter to progress through maple syrup and sugar and on into April and May for rhubarb, asparagus and fiddleheads. If you get the book for Christmas,
It was the turkey’s fault
Twenty years ago, vegetarianism was relatively less common than today, and our habit disconcerted friends and family. Jamie’s mom would say, “I don’t know what you fellas eat,” even though we said, anything but meat: carrots, rice, spinach. My mother opted to make macaroni and cheese every time we visited. A couple of months after