A sixty-five-foot long bed of asparagus out behind the house is blasting out spears as we speak. This is its third year, and, after waiting fairly patiently for the requisite two years, during which we allow the plants to get … Continue reading
Two lemons, zest and juice, are what you need to set your sour tooth a-tingling. Plus, of course, just the right proportion of egg yolks, sugar, cornstarch, and flour. What a lovely bunch of lemon meringue pie recipes readers sent. … Continue reading
Asparagus is sprouting in the garden, fiddleheads are emerging in a few places, and some of us have spinach and parsnips in our gardens left from last year. Even as this household moves onto these new vegetables, I am eyeing … Continue reading
One way to get rid of dandelions is to eat them. Some people are busy right now, rooting them out of lawns and gardens, myself included. My mom used to dig a mess each spring, and boil them. On the … Continue reading
If it is hollow (or if it only has a dent), stuff it: chickens, peppers, turkeys, whole fish, mushroom caps. If it isn’t hollow, empty it out; then stuff it: tomatoes, potatoes, squash, clams. So it goes. Dates have a … Continue reading
This is fast food, really, but it tastes slow. We all need a few thirty-minute recipes like this in our respective repertoires to get ourselves through the daily “what to make for dinner” dilemma. It probably is a travesty of … Continue reading
Jars of biscotti sitting on the counters of coffee shops always, always tempt me. I love biscotti and I always say to myself, “for the amount of money you want to spend on those you could make your own and … Continue reading
It must be the cinnamon sugar that makes this a snickerdoodle relative. We offered up snickerdoodles, the cookie, about a month ago, and that prompted Ruth Thurston in Machias, who often shares her recipes here, to send along a currant-studded … Continue reading
The onions from last year’s harvest are keeping very well in the cellar way, and among them a couple of reds. I favor a sort called Copra, a golden-skinned little number which seems to like growing here, and keeps well … Continue reading
Soon, soon we will be awash in hardboiled eggs. Up to our elbows in pink, green, blue, purple, yellow eggs, if the Easter Bunny has anything to say about it. I’ve never regarded a pile of boiled eggs as a … Continue reading
