When my kids were really little, they were forever dragging chairs to the counter to help cook, bake or otherwise make food with me. At times, it was overwhelming — those little hands wanting to stir, knead, cut and mix when I just wanted to get lunch on… Read More
Sheila’s sauce on the left and Kristine’s on the right. Things were getting pretty dire around here. There was no chocolate sauce for the ice cream, always vanilla, customarily eaten by one of the inhabitants here. This situation is almost as bad as… Read More
    It’s good to have something bright on your plate these cold, dark days. A couple of weeks ago, reader Susan Mayer in Northport asked if I had a favorite recipe for braised red cabbage and I reported that, in fact, I didn’t, and I… Read More

Food Blogs

    AUBURN – Lotus Restaurant is open for business on what are two of the most food-oriented holidays of the year. Lotus will be offering its special holiday buffet for Christmas Eve, Christmas Day, New Year’s Eve, and New Year’s Day, with the restaurant operating at regular hours of… Read More
    Simple and sumptuous shepherd's pie, made with ground lamb (I mean, shepherds don't herd cows, right?), and one final pitch in favor of Ranked Choice Voting for Maine, now at issue in a citizen's petition attempting to veto the state legislature's repeal from this past October. Read More
    In this Brussels sprouts recipe, fresh shredded Brussels sprouts (slice them thinly with a knife or use the slicing attachment for your food processor) are mixed with sweet clementine segments, tangy dried cranberries and meaty pecans before being tossed with a tangy shallot vinaigrette. Read More
    A lucky daughter and grandsons in Phoenix, Arizona, will have their mom and grandmother’s steamed pudding on their table this Christmas. It is winging its way to them (accompanied by a couple pounds of yellow eye beans for a taste of Maine). Julia Craig,… Read More
    Chanukah began yesterday, Tuesday, evening, the annual Jewish commemoration of the rededication of the Jewish Holy Temple in Jerusalem when, by a miracle, one day’s oil supply lasted eight days. It is a time of thanksgiving, and some of the festive foods associated with… Read More
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    It’s the simplest of recipes, but also my very favorite way to enjoy this classic. Hot Chocolate — the rich kind where chocolate is melted into hot milk. It’s simple, sure, but also so, so tasty. Perfect for enjoying after a laughter-filled time spent outdoors in winter. Read More
    Bourbon balls! Easy-to-make, truffle-like, tongue-tantalizing orbs of holiday joy. I make these every year for family and far-flung friends - it's a great solution to the "what-do-I-give-so-and-so" problem some of us face each year. Read More
    Fig jam seems so elegant to me. Luxurious spread on toast, or on crostini served with cheddar, blue, or Parmesan cheese, or a slice of apple, or spread on brie before you enclose it in pastry to bake as an appetizer. Pretty pricey if… Read More
    This recipe for Herbed Yeast Bread is airy and fragrant. On top, I sprinkled oats and pepitas, but you could use sunflower seeds or any combination there of. Whatever moves you. Spread a little butter on it, and enjoy. Read More
    Yesterday, Tuesday, the 27th of November, was National French Toast Day. Don’t ask me how these days are designated; how come it wasn’t National Turkey Soup Day? Well, there you go. I dearly love French toast and treat myself to it maybe… Read More
    Baked Smoked Gouda Chicken Pasta has a smoky, creamy cheese sauce that enrobes pieces of browned chicken, strips of sweet roasted red peppers and sundried tomatoes and — of course — pasta. It’s baked with a buttery breadcrumb topping that adds a tasty crunch to the top of this decadent dish. Read More