Category: Kitchen Hive
Every Tuesday morning there’s something new—food, libations and sometimes a story. From cool cocktails, to rustic desserts to easy seafood—the search through old and new community cookbooks and the old classic standbys that sit in tatters on our kitchen shelves. Enjoy!
A 3-Ingredient Light Supper—for a pre-Thanksgiving Week-night
A 3-Ingredient Light Supper—for a pre-Thanksgiving Week-night You know it will be a food-filled, [turkey-filled] weekend, but we’re all hungry now. Along comes this miraculous, delicious, vegetari... Read More
Apple Crisp
Apple Crisp Doesn’t everybody have this recipe? Every foodie and recipe file from Emeril to Martha Stewart, from the old Better Homes and Gardens cook book to today’s food and beverage magazines, ... Read More
Chicken and Avocado in Cream Poulet et Poire d’Avocat a la Créme
Chicken and Avocado in Cream——- Poulet et Poire d’Avocat a la Créme One of the top 10 books on The Hive kitchen shelf is Pierre Franey’s “60-Minute Gourmet”. Not only is e... Read More
Buttermilk Corn Bread
Buttermilk Corn Bread In some parts of the country, cornbread, along with a bowl of well-seasoned boiled greens, can sustain life. From the stone-ground mills in North Carolina, down through Central a... Read More
Meatless Monday Cheese Tortellini
Meatless Monday Cheese Tortellini in Creamy Spinach and Tomato Sauce This has got to be one of the greatest Italian comfort foods—familiar tastes, embarrassingly simple to make, and good for you too... Read More
Irish Barmbrack—a traditional afternoon tea cake
Irish Barmbrack—a traditional afternoon tea cake This is one of those celebratory recipes that live on down through generational memory. A holiday treat, from Easter and Christmas to Halloween and A... 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 wardrob... Read More
Simply Fish
Simply Fish French cuisine has a perfect, beautiful, simple preparation for delicate white fish—Sole Meunière. A quick sauté of floured fish, finished with a pan sauce takes less than 15 minutes f... Read More