Quahog Pie: Filling and Pie Assembly
Words by Paula Marcoux. Photos by Jake Walker. Quahog Pie Filling The following recipe includes...
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Winter Recipes
Quahog Pie: The Pastry
The Pastry Make the pastry at least several hours ahead, so that it will be thoroughly chilled and...
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Lemon Squares
Lemon Squares A homestyle favorite. If you should wish to halve the recipe, select an 8 X 8-inch...
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Wake Up and party: French Canadians on Christmas Eve and the history of the Tourtiere meat pie
By Paula Marcoux. By all appearances, my paternal grandmother, Yvonne Simard Marcoux (known as...
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Celeriac Chickpea Mushroom Noodle Soup
As with many roots, celeriac has a deep earthy flavor, but the taste that really pops is celery. Its rich flavor shines, and yet it doesn’t have the stringiness of its cousin, which many find off-putting.
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COUNTRY-STYLE PORK RIBS WOOD-FIRED ON A SCHWENKER
Photos By Mike Race. Recipe by Paula Marcoux. No schwenker? Substitute pork chops, and use an open...
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Taffy – The Recipe
Taffy, or La Tire This recipe descends from my great-grandmother Dora Letendre Tougas (1876-1960)...
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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. Crisp Apple Salad This fresh salad takes advantage of that evanescent...
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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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