I’m not Zagat or the Michelin Guide. I don’t have as many categories as Urbanspoon or the unpredictability of Yelp. I’m more of a kitchen kitty than a Chowhound. That being typed, I get texts while I’m putting the kids to bed that look like this: I spend a good …
In this recipe, Chef Jeremy Sewall uses ripe bananas as the sugar. They have plenty of sweetness themselves but go ahead and top them with a drizzle of honey and almonds for a little “icing on the cake”. They are also dairy-free, but feel free to use cow’s milk rather …
Chef Sewall, of Lineage, Island Creek Oyster Bar and Row 34, talked about the virtues of mint not just in your cocktail or mocktail. He suggested tossing a little in with your salad to brighten it up. You can also shred (or chiffonnade) a few mint leaves to sprinkle on …
When Heirloom Kitchen first opened, I got a chance to sample some of what they would be serving for fall. Now that spring is officially here, Chef Hoffey has shared one of his favourite ways to celebrate this season of awekening with one of my favourite ingredients: pea tendrils. Well, …
When I was head of the Parents Association I made this coffee cake on a Google assisted whim because we had buttermilk to use up. It was a huge hit and even the kids had a taste at the next class potluck because I made it again. Since then, it …
Last week I had the opportunity to chat with Chef Tony Maws and Chef Carl Dooley about one of Craigie on Main’s most exceptional special events, The Road Less Traveled, where the ingredients are more nose and tail than anything in between. I have always preferred liver to steak but …
I love to read my cookbooks. With all the fabulous food blogs out there and the ease of epicurious.com I often cook from my computer, but that doesn’t mean I don’t use my cookbooks. I browse them. I flip through them. I pull recipes here and there especially if I …
Pea green and micro arugula salad with salmon roe. Omelette with onions and Brussels sprouts. Make a vinaigrette in a bowl. Top with greens and toss. Sautée some onion and sliced Brussels sprouts. Add a little water or wine to cook Brussels sprouts completely. Whip two eggs in a bowl …
A vinaigrette takes a minute or two to make. Usually I make a whole jar at once but yesterday I just wanted to make enough for my micro green salad. Ingredients: Cider vinegar Vermouth Vinegar Dijon mustard Olive oil Camp Mix You can use all cider vinegar or sub in …
