Author: Mary Miller
CORN FOR A CROWD
CORN FOR A CROWD Sweet white corn in early summer, yellow and white corn in August, and the yellow ears at summer’s end—-we love them all. Down our way, Old Bay often has a large part to pla... Read More
PEACH COBBLER
PEACH COBBLER Down our way, late spring is divided into sub-seasons. We watch them unfold, at the farm markets, the roadside farm stands, the restaurant menus and the community picnics. First come... Read More
ROAST RADISHES WITH COMPOUND BUTTER
ROAST RADISHES WITH COMPOUND BUTTER So, you’ve been away for the weekend and came home to find your garden radishes are now the size of plums? Think twice before sending them to the compos... Read More
MANGO PUDDING
MANGO PUDDING Somewhere between the cool, refreshing lassi at a Pakistani restaurant, and the dense, sweet mango pudding that appears at a dim sum feast, is this creamy mango dessert. Pantry items a... Read More
CHICKEN SALTIMBOCCA
CHICKEN SALTIMBOCCA Literally, “jump in your mouth” chicken. A long-time favorite Italian restaurant dinner, it’s often made with veal. Turns out, with just a very few ingredients, and a v... Read More
CHEESECAKE—FRESH STRAWBERRY SAUCE
CHEESECAKE—FRESH STRAWBERRY SAUCE Strawberry shortcake for dinner—a once a year treat. The two rows of strawberries had filled jars and jars of strawberry jam, sent baskets of berries to fri... Read More
POTATOES AND CABBAGE—A MEAL IN ITSELF
POTATOES AND CABBAGE—A MEAL IN ITSELF Quarts of potato salad, bowls of cole slaw—and you still have leftover cabbage and potatoes after the holiday weekend. This is a traditional Irish dish, oft... Read More
STRAWBERRY CAKE
STRAWBERRY CAKE When it’s your turn to bring dessert for 12 to the holiday barbecue, this one’s a real old-fashion treat. The recipe, in various forms, shows up in Mid-west community and church ... Read More