Author: Mary Miller
BROWN BUTTER CROQUE MONSIEUR
BROWN BUTTER CROQUE MONSIEUR This lovely toasted French ham and cheese sandwich doesn’t need much of a recipe. But grilling it with brown butter does add a nice, nutty flavor—and it’s hardly a... Read More
BLUEBERRY MUFFINS
BLUEBERRY MUFFINS It took a long, long time, and a lot of pretty good blueberry muffins, before I got the formula right. The texture and flavor were always good, but the perfect ratio of berries to ... Read More
ASPARAGUS COURSE
ASPARAGUS COURSE During this short, delicious asparagus season every spring, there’s almost no end to the ways to enjoy the bounty. Some celebrate every meal with an asparagus course! This recip... Read More
POPPY SEED TEA CAKES
POPPY SEED TEA CAKES Times when something that looks and tastes a little different would make you happy, try this sweet, tart, sticky cake—citrusy and dense, with a fragrant syrupy finish. For... Read More
CLAM AND CORN CHOWDER
CLAM AND CORN CHOWDER Here’s one of those soups that can go together in an hour—and taste like it took all day to make. Tradition says that both chowder and chili are better the next day, bu... Read More
CRUSTLESS CUSTARD PIE
CRUSTLESS CUSTARD PIE The fragrance of this pie baking is Grand-mère’s kitchen. Spring brought extra eggs and custard desserts were the treat of springtime. Sometimes it was scary getting the e... Read More
CHICKEN GORGONZOLA
CHICKEN GORGONZOLA Sweet and salty, with a little sophisticated kick, makes its own sauce—and about 10 minutes prep? Any takers? Big fans of quick and easy will love this one. It goes well... Read More
Spring Pea Salad
SPRING PEA SALAD Easter eggs, daffodils, and fresh peas—it must be spring. Further north, salmon loaf and boiled peas is the supper of springtime. Down our way, it’s the first covered dish... Read More