Recent Posts
CHOCOLATE BROWNIE PUDDING
CHOCOLATE BROWNIE PUDDING Done with chocolate now that Valentine’s Day is past? Didn’t think so. This irresistible dessert shows up in all kinds of regional cookbooks, but has been made famous... Read More
APPLE AND POTATO GRATIN
APPLE AND POTATO GRATIN Sometimes it’s the sides that carry the whole show. This slow cooked, French-style gratin may be one of them. The prep is simple—thin slicing the apples and potatoes, c... Read More
BASQUE CHEESECAKE
BASQUE CHEESECAKE Making cheesecake has always strained my skills—but not this one. For starters, no crust to make, no water bath to fiddle with, and no worry about burning the top. There’s a ... Read More
ROASTED BROCCOLI AND BRUSSEL SPROUTS
ROASTED BROCCOLI AND BRUSSEL SPROUTS Maybe it’s that beautiful green. Maybe it’s a need for more iron. Maybe it’s just winter—hunger hangs around, and this looks delicious. Start wit... Read More
DRUNKEN CLAMS
DRUNKEN CLAMS Communities up and down the East Coast have delicious variations of this traditional Italian dish. Usually made in big pots for a crowd—clams and hot sausage with a briny, spicy ... Read More
Moosewood Cookbook Noodle Kugel
Moosewood Cookbook Noodle Kugel Who remembers the Moosewood Cookbook? Back in the day of Birkenstocks as a fashion statement, VW vans with plaid curtains, sprouts as a main course, and a whole wardr... Read More
SHRIMP, SQUASH AND CORN CASSEROLE
SHRIMP, SQUASH AND CORN CASSEROLE Cold winter nights and warm, seafood and vegetable casseroles just go together. This one combines traditional corn and squash with a southern twist of pimento and a... Read More
PORTLAND COUNTRY CLUB BLUEBERRY CAKE
PORTLAND COUNTRY CLUB BLUEBERRY CAKE The first time I made this, I wondered about putting so many blueberries in a smallish, square baking pan. So I threw my usual “first time baking, follow the... Read More