Search / 13 results found Showing: 1-10 of 13
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.
Although normally I love planning meals and cooking, I appreciate opening the cabinet and always having the ingredients on hand. A can of tuna, a can of white (cannellini) beans, some lemon, and pasta is all you need.
The good news about this stir-fry recipe is that it’s so flexible you can adapt the almost non-recipe recipe with whatever you have on hand.
Although the most traditional combination would be strawberry-rhubarb, feel free to mix different combinations of fruits for this cobbler.
Food columnist Elizabeth Baer is ready to be done with chilly breezes and gray skies, so she's been drawn to recipes that highlight the produce of the season and make her feel like the flowers are ready to bloom.
Not too long ago I saw some beautiful delicata squash and bought a couple of them. And I have to admit that they sat on the kitchen counter for a while — since winter squash are hearty enough that they don’t spoil quickly — and I kept walking past thinking of what I might do with them.
This recipe for pumpkin soup gets a bit of heat from a poblano pepper, but feel free to make it spicier with a jalapeño or other hot pepper.
Truth be told, our grill is in such a place that we use it in all seasons — although not during heavy rains or blizzards — so this recipe is feasible at other times of the year, even if the tomatoes are not as good. It’s definitely worth making while juicy heirloom varieties are still available.