Morning-after Smoothie
Sure, running a blender when in a delicate condition can be pretty nerve-jangling, but this...
Read More
Stale Bread is a Staple
By Jill Lightner Making use of stale bread is easy–people have been developing ways to do this for...
Read More
Spaghetti with Crumbs
The inspiration for this dish comes via Sicily, where something similar was traditionally made for...
Read More
Brown Betty
This old-fashioned baked dessert uses up a lot of breadcrumbs, but it’s fine to mix and match...
Read More
Pastry for a very large apple pie
You can make great pastry by hand or with a food processor; I happen to like to use a combination,...
Read More
Suzette’s Gingered Carrot Soup
2 tablespoons butter 1 small onion, chopped 3 stalks of celery, chopped 2 pounds carrots, peeled...
Read More
Edible Musings Simple Celebrations
By Monica O’Malley Tavares Simple Celebration In early winter I find myself gratefully...
Read More
A very large apple pie
Use your largest sturdy pie dish or a ceramic or enameled cast iron baking dish; oval will do. The...
Read More
Ginger Tea
Ginger has been used for centuries to soothe nausea and inflammation. a knob of fresh ginger,...
Read More
Grist for the Mill Holiday 2018
‘Tis the holiday season: from Thanksgiving (some would say Halloween) to New Year’s Day,...
Read More
Cranberry Tarts in Puff Paste
You may choose to make both the filling and pastry ahead and store in the fridge up to two days...
Read More
Laura Raposa’s Portuguese Grandmother’s Italian Fruit Roll
Pastry 1 cup butter, room temperature 1 cup sugar 1 teaspoon vanilla 2 eggs 1 egg yolk 5 cups...
Read More
Starwiches
¾ cup almonds 1 cup sugar, divided 12 ounces unsalted butter, room temperature ⅛ teaspoon salt 1...
Read More