Tag: #kitchen hive-us
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
CHOCOLATE BUTTER TARTS
CHOCOLATE BUTTER TARTS There’s no point waiting for Valentine’s Day for chocolate treats. These Canadian delights warm up winter weather all season long. Make your favorite pie crust or use re... Read More
SPICED SHORTBREAD
SPICED SHORTBREAD We all have a treasured shortbread recipe—but warm winter spices add a lovely change to an old favorite. Spiced cookies often have fruits and nuts, but this recipe lets the s... Read More
HOT BUTTERED RUM
HOT BUTTERED RUM Think overstuffed club chairs, tartan drapes and a blazing fire—the scene is set for a hot buttered rum. A cold weather drink in Colonial days, rum and spices were believed to... Read More
BALSAMIC VINEGAR CHICKEN WITH DRIED FRUIT
BALSAMIC VINEGAR CHICKEN WITH DRIED FRUIT Using vinegar as a main flavor in a recipe for the first time can be a little tricky—it’s easy to tip the amount just over the edge of “piquant”. Th... Read More