Plum Crazy
by Paula Marcoux. “The Plums are in!” At a certain mid-August point, emails, phone...
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Breakfast
Garden Frittata with Fresh Eggs – video and recipe
Basic Frittata By Cheryl Farhat, Mix It Up Kitchen, Duxbury, MA. Get the kids involved in making...
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Eggs in Maple Syrup (Oeufs Dans le Sirop d’Erable)
by Linda Davey. I learned some of my favorite ways to cook with maple syrup while visiting a...
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Edible Technique: Tips for Omelet Excellence
By N.E. Sheehan. It seems so silly. Doesn’t everyone know how to make an omelet? Apparently so,...
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Dr. Eithne Mccann’s Famous Household Bread
Dr. Eithne Mccann’s Famous Household Bread: The Orginal Version (As Described By Dervilla Mccann)...
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Restorative Omelet
Not only are broccoli and spinach loaded with essential B vitamins and electrolytes, but the very...
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Morning-after Smoothie
Sure, running a blender when in a delicate condition can be pretty nerve-jangling, but this...
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Julia’s Busy Day Frittata
by Julia Powers Frittatas are a great way to use eggs from your backyard chickens; they come...
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Kentucky Breakfast Cocktail
2 ounces bourbon 1 tablespoon apricot preserves ½ ounce simple syrup* or honey 2 ounces fresh...
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Chorizo-Potato Hash
Chef Mike Morway tops this hash with poached (or lightly fried) eggs and a pile of locally...
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Light My Fire Cocktail
2 ounces vanilla vodka 5 ounces cold brew coffee ½ ounce cocoa simple syrup* ⅓ ounce coffee...
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Mushroom, Goat Cheese & Gruyére Strata
This makes a wonderful main dish for those who skip the turkey and is equally delightful to those...
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Grand Central Bakery Pumpkin Bread
This recipe has been adapted from The Grand Central Baking Book. I always use roasted local sugar...
Read MorePancakes by Cream, Etc.
With good reason, Cream’s version of the sturdy American breakfast classic sells like, well, hot cakes. If you do like Craig does, sourcing the best local milk, eggs, and syrup, you can make a surpassingly good breakfast at...
Read MoreMrs. O’Duffy’s Soda Bread
If you like you can substitute part unbleached all-purpose white flour for an equivalent amount of the whole-wheat flour. Your result will still have plenty of flavor and texture. If you must get into it before it cools, break,...
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