Taffy – The Recipe
Taffy, or La Tire This recipe descends from my great-grandmother Dora Letendre Tougas (1876-1960)...
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Winter Recipes
Boozy Aged Eggnog
by Adam Centamore. I first learned of aging eggnog while watching Alton Brown on Good Eats. The...
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Crisp Apple Salad
Recipe by Paula Marcoux. This fresh salad takes advantage of that evanescent just-picked quality...
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Biltong : South Africans (Saffas) jerk-ish version of dried meat
By Pamela Denholm. What a funny word. Biltong. It’s what we South Africans (Saffas) call our...
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Roasted Delicata Squash with Pomegranate Molasses, Pumpkin Seeds and Goat Cheese
Don’t steer clear of this recipe just because your grocery store doesn’t stock pomegranate...
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Parsnip-Ginger Layer Cake with Browned Buttercream Frosting
This takes spice cake to a whole new level. It’s amped up with parsnips and fresh ginger and...
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French-Fried Parsnips
1 pound parsnips 3/4 cup all-purpose or gluten-free flour (experiment with adding other seasonings...
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Slow Cooker Shredded Chicken
This recipe from Julia Powers couldn’t be easier! There are only two ingredients here, so she...
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Creamy Beet risotto
1 small onion, finely chopped several sprigs of fresh thyme, leaves stripped from stem and chopped...
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Daikon, Watermelon Radish & Beet Salad with Nut Mustard Vinaigrette
Roots can be deceptive. From the outside, with their nondescript skins, they may appear...
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Roasted Kale and Brussels Sprouts with Dates and Pecans
Blanching or roasting kale for a few minutes softens the leaves, making them a pleasure to eat....
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Caribbean-Style Mackerel Baked in Spicy Coconut Sauce
2 large or 3 medium mackerel, cleaned 2 limes salt and pepper, to taste 1 bunch scallions 14 ounce...
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White Chili with Chicken and Winter Squash
A tasty way to eat any favorite winter squash. Just scrub, halve, and scrape the seeds out of...
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The Butternut Squash
The Butternut squash, in one form or another, has existed for hundreds if not thousands of years;...
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Lousiana Beans and Rice
This formula is flavorfully vegetarian as is, but feel free to execute the initial frying with...
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MOCK CHERRY PIE
by Paula Marcoux Adapted from the AutomatiCook Book. You’ll find the scale of this 1927 pie quite...
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BROILED STEAK AND ONIONS
by Paula Marcoux. 1½ pound bone-in porterhouse, T-bone, or rib steak 3-4 big sweet onions 1-2...
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SOUTH AFRICAN SLAP CHIPS
(pronounced “Tjips”) Pam recommends russet potatoes for best results when making the beloved fries...
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BOLOGNESE SAUCE FROM FARM & COAST MARKET
Quality meat and long slow cooking yield exceptional results in this classic preparation. Even...
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Parsley and Radish Salad
By Anna Thomas Invigorating and refreshing, this is an ideal vegetarian winter or spring salad:...
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