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- July 14, 2020
Looking for a fun snack for a Halloween party? Reserve the Pumpkin seeds from all of the Pumpkins carved for jack-o’-lanterns or cut up and roasted for Pumpkin purée. Make crunchy, sweet Roasted Spiced Pumpkin Seeds. Referred to as "pepitas", they are good all by themselves as a seasonal snack or strewn atop fall salads and even apple-pear crisps. Make sure to remove the outer husks from the interior green seed as it is the seed that is so good to eat, not the husk.
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- July 14, 2020
There is nothing better than the sweet velvety goodness of Sweet Potatoes. Until we started making these roasted "coins", we only enjoyed baked Sweet Potatoes on nights when dinner prep could manage an hour and a half baking time. These delicious coins take just 30 minutes!
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- July 14, 2020
One of our favorite Maine destinations is the Castine Inn, nestled in the historic seaside village of Castine. In praise of Chef Tom Gutow's food, the Boston Globe said it "is as fine as you would find along the French countryside." For information call (207) 326-4365 or visit www.castineinn.com.
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- July 14, 2020
- “At sixteen years old, growing herbs is a hobby of mine and I also love to bake. When I found a recipe for Rosemary Cookies in a magazine one day, I decided to try them. However, the recipe called for lemon zest and since I didn’t have a lemon, I decided to try fresh lemon balm instead. The cookies turned out wonderfully and everyone said that they tasted like they were fresh from the bakery.” We think so too, Alissa. Thank you!
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- July 14, 2020
This is our time-tested favorite sautéed Kale side~so perfect for an autumn night with a chill in the air.
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- July 14, 2020
- Restaurant Nora
2132 Florida Ave NW
Washington, DC
Featuring organic, multi-ethnic cuisine, the internationally-known Nora opened in 1979 and has been praised for its delicious, high quality food and healthy approach to eating. In April 1999, Nora became the first certified organic restaurant in the country: this is living proof that one can successfully run an upscale restaurant that is good for you and for the environment. -
- July 14, 2020
Everyone’s Nonna had her own Broccoli Raab specialty, whether it was a steaming side to Sunday porchetta, a robust pasta or a hearty, crusty sandwich. Broccoli Raab’s fierce greenness and complex, slightly pungent taste grows on you to the point of undeniable craving, especially on chilly fall nights. This is our base recipe from which we easily create pasta dishes and amazing sandwiches. You can also use the parboiled Broccoli Raab in scores of other dishes like lasagna, frittatas, quiches and savory winter bread puddings. You can even substitute parboiled Broccoli Raab for part or all of the basil in pesto.
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- July 14, 2020
- John Scheepers
Bantam, CT
We just adore corn chowder. This savory bacon-enriched version is a particular favorite over the winter when we dive into our coveted stash of precooked frozen Corn kernels. (To prep the Corn for winter soup making, cook the cobs for 5 minutes, dip them in an ice bath, remove the kernels from the cobs, scraping down to catch as much of the Sweet Corn "milk" as possible. Freeze the corn in 2 cup portions in airtight freezer bags.)
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- July 14, 2020
When friends surprised us with a drop-by visit one scorching late summer afternoon, I whipped up these bites to have with drinks on our terrace. Inspired by Shelburne Farms's Watermelon, Tomato and Feta Salad, I did my own version of classic cantelope wrapped in prosciutto. It worked.
