Truth be known, I could make myself perfectly happy with berries sliced with granola and yogurt for breakfast, whole berries snacked on all day, and strawberry shortcake every night for a week. Read More
Mainly the thing to remember is that scapes are garlic, only milder. Read More
With only a few moments more effort, you can fancy up deviled eggs to create a pretty platter and vary the flavors. Read More
The one-pot meal has a lot of appeal — toss everything together, set to cook and come back later to a finished meal. Read More
Of all the rhubarb recipes in the annual rotation around here, rhubarb orange compote is the most elegant and versatile, pretty in pink and orange. Read More
Fresh asparagus is one of nature’s wonders. Read More
The cake is large, so this works for a dinner party of 12 rhubarb-loving people with or without ice cream or whipped cream on top. Read More
Creamy rice with crisp tender vegetables could be a one-pot supper, maybe with an accompanying salad, or a satisfying side dish with chicken or fish. Read More
What an incredible treat to have a neighbor show up at the kitchen door with a bag of fiddleheads! This time of year, the dark green tightly curled, emerging stem of the ostrich fern cut off at ground level makes for a great vegetable addition to a spring… Read More
It looked so delicious that even if it wasn’t right around supper time, it would have been appetizing. Read More
If there could be a secret ingredient in beet salad, it would be using pickled beets in addition to the plain boiled ones. Read More
It’s fun to have a recipe that goes together swiftly and tastes like it took all day. Read More
Thanks to the robust flavor of Brussels sprouts and the satisfying smokiness of a sausage such as kielbasa, this salad makes a fine main dish salad. Read More
Named Brooks Cake, this 19th century tea cake made with real butter, flour, sugar, eggs and milk, and studded with currants, is easy to assemble and delicious. Read More
About April and May, though, I have to get serious about using any remaining pumpkins. Read More
To make up for lentils’ looks, make sure they are really flavorful. Read More
A savory pancake with bacon, cheese and onion inside is a good way to begin a day. Read More
I love cauliflower because it can be prepared lots of ways that taste really good — cooked or uncooked — and I can feel wholesomely fed at the same time. Read More
St. Patrick’s Day doesn’t only have to be about corned beef and cabbage. Read More
Cannellini beans are so darn useful. Read More
