So many days and ways to celebrate food in February
The menus for the next couple of Monday Munches are: People seem determined to conquer February doldrums by celebrating…
The menus for the next couple of Monday Munches are: People seem determined to conquer February doldrums by celebrating…
The middle of winter with snow covering brick-hard, frozen ground may seem like an odd time to plan a…
When I was a kid, many of us grew up on potatoes. They appeared on our plates most evenings…
Imagine having sunny orange, bright yellow and luscious green fruit growing in your home, especially during this gray, cold…
I think about nutrition a lot. Foods I eat must be healthy, affordable, easily available and enjoyable. As we…
Monday Munch,Jan. 27, 11:30 a.m.-12:30 p.m.Chicken pot pie soup, coleslaw, biscuits and dessert. Monday Munch, Feb. 3To be announced….
It begins in December. By January, seed and plant catalogs arrive at your mailbox (or email) almost daily. Browsing…
At press time the volunteer cooks at the Charlotte Senior Center are undecided about whether their main course will…
The traditional Saturday night supper of beans when I was growing up often included Boston brown bread. This was…
Charlotte’s Merrymac Farm Sanctuary is a safe haven for goats, horses, rabbits, cows, ducks, chickens, turkeys, sheep, pigs, donkeys…
Wikipedia notes that “brunch” was coined in England in the late nineteenth century. New York Times restaurant critic William…
As we recover from Thanksgiving and start worrying about December meals, this kitchen conundrum from The New Yorker may…
After deciding that this column would include holiday sweets from bygone days, I found myself reminiscing and greeting old…
They are big and plump this year, little cabbage-like buds that you either love or hate. Actually, you can…
Did you know that the world’s most expensive spice comes from a type of crocus? It’s true. Saffron is derived from Crocus sativus, commonly known as the “saffron crocus.”
In “Who’s to Judge?” a 2015 New Yorker article on ranking the world’s best restaurants, we learn that at one of those top-rated restaurants you can get your venison served tartare with maqui berries, along with a soup of Patagonian rainwater served on a bed of moss.
Several crops have been cultivated in Vermont for centuries by Indigenous Abenaki tribes. Of great significance to the Abenaki are the “seven sisters” — corn, beans, squash, sunflower, Jerusalem artichoke, ground cherry and tobacco.
Maybe you enjoy using fresh mushrooms in your meal preparations but have opened the refrigerator door and discovered to your disappointment the “mush” part of mushrooms.
A piece in “Dressing for Dinner in the Naked City: And Other Tales from the Wall Street Journal’s Middle Column” (1994) grabs attention: “Waiter, There’s a Rat in My Soup, And It’s Delicious.”
A friend stopped by with a gift of four different winter squashes — a pie pumpkin, a butternut, a kabocha and a yellow spaghetti squash. Cooking for one meant I had enough vegetables for many meals here.