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We made a roast chicken for dinner, which meant, as it often does, that I made my favorite curried chicken salad with the leftovers. I realized that this would be a perfect recipe on its own, and also one that can be made with turkey leftovers!
Barely have any time for lunch? Elizabeth Baer knows what that's like. This week, she shares a recipe for twice-baked potatoes that you can make ahead of time.
Over the years, with lots of practice, I have come to realize how quick and easy pasta all’Amatriciana truly is. I can make this dish from start to finish in about 20 minutes. But to make it more versatile and adaptable, I wondered if I could devise variations for people who don’t eat pork, or even for vegetarians.
While vacationing in France as a child, columnist Elizabeth Baer was often given a hunk broken off a baguette with a piece of dark chocolate shoved into it for an afternoon snack — the inspiration behind her recipe for bread and chocolate bread pudding.
One of my favorites is an Italian recipe for Swiss or rainbow chard that makes a sort of cake in a springform pan with raisins and pine nuts. It’s not quite a frittata but it can be cut into wedges and frozen.
Hold on fall! There's still summer corn to be eaten.
For all those tomato aficionados out there, food columnist Elizabeth Baer shares a couple of her most recent delights with tomatoes, and they are both super simple!
I like to make a meal of various stuffed vegetables. Possibilities include not only zucchini, but also summer squash, eggplant, bell peppers and tomatoes. It’s an extremely versatile recipe and you can satisfy both meat eaters and vegetarians or vegans easily.
With a typical, rustic Maine “camp” kitchen, I really had to improvise, so I decided sauté the peas and the corn, and toss in a handful of blueberries. It was a serendipitous success, and I will certainly make this again.