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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.
Pretty much every day in this season I have no idea what to wear to work. Likewise in the kitchen, my meal plans go back and forth between something light and fresh, and a warm and hearty dish. And yet, the seasons press on toward cooler days, and it’s time to turn to my favorite soups and stews.
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.
Looking to put more meatless options into your meal plan? You're not alone. Columnist Elizabeth Baer offers up a veggie taco recipe that can be tweaked to fit you dietary needs.
Everyone wants to eat food that tastes good, yet often we are too busy to devote lots of time to planning, shopping, organizing, prepping and cooking.
There is a time and a place for following a recipe to the letter. There’s a time and a place for making everything from scratch. And there are also great products on the market to offer shortcuts. This summer fruit tart utilizes one — store-bought pie crust.
I think fresh corn on the cob is one of the most eagerly awaited treats from our local farms. There’s always an effort to make sure that the c…
Looking for any easy side dish to take on your next Tanglewood picnic? Food columnist Elizabeth Baer says roasted carrots with yogurt is the perfect picnic side dish, especially because it can be served warm or cold.
Ahh ... summer! This time of year, whenever I go to a farmers market or pick up my CSA (community supported agriculture) share or even find myself in the grocery store, something new has ripened locally and we can enjoy the bounty from farms in our own backyard.
One of my favorite things to do with almost anything you can find — in this season of plentiful produce, or even with what’s available in the winter — is to make ricotta toasts.
I first learned about Woven Roots Farm and so many other Berkshire farms and food producers when I was doing recipe-testing and copyediting fo…