With a BIG storm torm bearing down, we decided that we’d rather hang out than cook a lot (maybe tomorrow), but we were in dire need of a gluten-free sweet.
Feb 092013
Feb 012013
Everyone knows that eating fruits and vegetables is good for you, but new studies show eating enough of them may actually improve your mood.
Dec 012012
Imported from Iowa — the perfect post Thanksgiving indulgence.
Regular sugar for these is fine, but organic sugar taste even better because it is unbleached and so a little closer to brown sugar.
Oct 232012
Cool weather. Time for soup. This one is a variation on a recipe from the Gardner Museum Café Cookbook. Groton’s own Blood Farm ham is a salty and smoky variety – you can substitute Virginia Ham.
Jul 052012
This recipe could not be simpler, so long as it’s not too hot to let it simmer on the stove. Warm or cold, use it atop French vanilla ice cream or lemon yogurt. I think lemon and nutmeg bring out the best in blueberries but if you want to make it straight blueberry because you more »
May 112012
Liz Barbour, who teaches a variety of cooking tools and techniques classes at RiverBend & Co. in Shaw’s Plaza, has shared this delicious pork tenderloin recipe. It’d be equally good cooked over indirect heat on your outdoor grill too.
May 042012
I’ve never met a pizza that I didn’t like… A lot of us recognize really good pizza when we see it, but not many seem to want to make their own.
Mar 292012
We love cheesecake, but this is lighter in texture and weight, so you somehow feel less guilty eating the ricotta pie. Made this for our Superbowl party and it was a big hit. I’ve had a lot of personal requests this morning for this recipe.
I basically put this recipe together from a few that I found on-line and in my cookbooks. I love lemon… a lot, so I used that flavor in the pie itself. But I had a few extra in the refrigerator that I had to do something with, and decided to find a recipe to “candy” them. The candied lemons are good enough to eat alone or to top on ice cream!
Mar 172012
Forget corned beef and “Danny Boy.” For me it’s brown bread and bodhrans.
The first time I heard a bodhran (pronounced bow, like cow, run), I was a young teenager. My Aunt Mary had brought me to a Chieftans’ concert. I went expecting traditional Irish music. With tin whistle and flute and these fabulous drums, the Chieftans filled the hall with a sound I’d never experienced. I’ve been a fan of the Chieftans and bodhrans ever since.
Mar 032012
This is a variation on Mark Bittman’s Beef Stew with Bacon in his How to Cook Everything app. The key things he does that distinguishes this recipe, I think, is to flavor the fat with the garlic before it turns bitter and also cook the meat in the stock for a while before adding the more »
