Oxtail Stew
4 pounds oxtail, crosscut in 1″ to 2″ pieces (local sources listed below) 3 onions,...
Read More4 pounds oxtail, crosscut in 1″ to 2″ pieces (local sources listed below) 3 onions,...
Read MoreLaurie Sybertz spicy black bean soup is a crowd-pleaser at her Annual Christmas Open House....
Read MoreLaurie Sybertz provides big mugs and spoons that she has collected over the years for her guests...
Read MoreFrom the terrific The Green Crab Cookbook. Scale the proportions up according to your catch and...
Read MoreComfort (food) in the Storm Our gratitude goes out to eSS&SC reader Constance Compton for...
Read MoreOur gratitude goes out to Constance Compton for sharing her recipe. Constance Compton shares her...
Read MoreComfort (food) in the Storm Lindsay Kelliher shared her recipe for Lemon Chicken Orzo Soup. “I...
Read MoreComfort (food) in the Storm Reader Sarah Yancey shared a recipe for munchupa, a favorite Cape...
Read MoreComfort (food) in the Storm (as told by Peter Houghton) In February of 2013 we had an uninvited,...
Read More2 tablespoons butter 1 small onion, chopped 3 stalks of celery, chopped 2 pounds carrots, peeled...
Read More2 tablespoons flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 pound grass-fed stew beef, cut into 1...
Read MoreA tasty way to eat any favorite winter squash. Just scrub, halve, and scrape the seeds out of...
Read MoreKingston micro-homesteader Laurie Sybertz adapts this recipe to suit her guests and larder. She...
Read MoreBy Paula Marcoux. You can put together a delicious home-style version of this ubiquitous...
Read MoreThis comforting vegan winter soup is the quintessential meal in a bowl. Root vegetables, winter...
Read MoreButternut Squash Bisque 2 ½ pounds peeled butternut squash 2 ounces butter Grated nutmeg Salt and...
Read More2 to 3 dozen large quahogs 2 tablespoons olive oil 2 medium onions, minced 1 clove garlic, minced...
Read Moreby SUZETTE MARTINEZ STANDRING Literally translated, this “white garlic” soup hails, lush and bold,...
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