Author: Mary Miller
SALT— THAT’S IT, SALT?
SALT— THAT’S IT, SALT? Well, not quite. Start with a nice flaky sea salt, one with terroir, think about citrusy top notes, add a little heat—and end up with something’s that’s a lo... Read More
SALMON AND CUCUMBERS WITH WHIPPED FETA DRESSING
SALMON AND CUCUMBERS WITH WHIPPED FETA DRESSING A great springtime combination—warm salmon and cool, creamy cucumbers. This might be your first supper on the screen porch—after a major polle... Read More
ASPARAGUS AMANDINE WITH ROAST TOMATOES
ASPARAGUS AMANDINE WITH ROAST TOMATOES There’s often a week in spring when the need for fresh local asparagus becomes overwhelming—and fortunately, that week coincides with asparagus a-plenty. W... Read More
SHRIMP, ASPARAGUS and PROSCIUTTO in GORGONZOLA SAUCE
SHRIMP, ASPARAGUS and PROSCIUTTO in GORGONZOLA SAUCE Asparagus hardly ever needs fancy dress—but this dish may be irresistible. Not only does it contain so many favorite flavors, but it takes so l... Read More
LEMON PUDDING CAKE
LEMON PUDDING CAKE Not often a fan of baking quick tips that involve boxes or tins. Having said that, this delicious lemony dessert is a no-fail project for a beginning baker, maybe your favorite th... Read More
Spiced Mushroom Soup—the last of the chill chasers
Spiced Mushroom Soup—the last of the chill chasers Looking at the deep brown broth, catching the scent of the deep, complex flavors—one would think it would take all of a day and a night to make t... Read More
MAMBO SAUCE—MUMBO SAUCE
MAMBO SAUCE—MUMBO SAUCE This sweet, tangy, sticky, spicy, sometimes really spicy, sauce reportedly originated in the Midwest. It’s kinship to Kansas City-style barbecue sauce is unmistakable. ... Read More