Melted Mozzarella with Mushrooms and Herbs
I feel like the statute of limitations (heh, when I was a kid I thought it was “statue of limitations”, like there would be…
I feel like the statute of limitations (heh, when I was a kid I thought it was “statue of limitations”, like there would be…
I wish I could claim that my idea for this project came from some sort of divine inspiration, or at the very least, from…
It’s a funny thing about cooking with lobster in Maine: People tend to freak out if you do anything to it. I once read…
Here’s a fun thing I’ve been thinking about recently: What if you take familiar food form factors, remove most of the flavors you associate…
What do you want to make for dinner on such a night as this? Our family left the house all together this morning before…
You don’t have to be a Puritan to make this super simple homemade butter. All you need is a stand mixer. I know that…
The baby slept until nearly eight o’clock. This may be the result of daylight savings time, the children’s Tylenol I dosed her with last…
The first thing you should know about these sausage buns is that they contain zero sausage. No pork whatsoever. Sin salchicha. Totally Kosh. I’m…
Rendered duck fat gets a lot of play here in Maine, and for good reason. There are few better fats that you can use…
I don’t have an anecdote about bacon-wrapped scallops. I do have a bacon-wrapped shrimp anecdote, so I am going to tell that and then…
Browse Pinterest for inspiration for long enough, and some strange things start to happen to your sense of right and wrong. Two hours in,…
I remember a butcher shop, in the neighborhood where my mom was a girl, a grouping of houses with streetlights and sidewalks, on the…
This dead-simple garlic and bleu cheese recipe pairs perfectly with a dry martini or a nice red wine if either are available. A…
I got my first job in New York in the Fall of 2000, working as a graphic designer for an incentive marketing startup in…
I love having party food for dinner. On an autumn weeknight, in yoga pants, watching The Walking Dead, under a blanket and drinking wine…
When I think back on my history of eating spicy foods, a significant turning point springs instantly to mind. It was 2007, and Jillian…
Growing up in Maine, I was used to pretty simple seafood preparations. In Maine (and particularly in the 1980s), most of the clams, mussels,…
Do you eat the roe? Typically I do not, when enjoying lobster, munch on its eggs, nor do I suck the legs, drink claw…
With the economy circling the drain, home canning and preservation has seen a huge revival in the last few years. And while I’m all…
My Grandpa Jack was a plumber, steamfitter, and armchair theologian. He sat in a rocking chair, a most masculine nicotine-stained piece of furniture, or…
These stuffed mushrooms are a perfect party canape. Classic, bordering on kitschy, but not all-the-way kitsch. The inclusion of Ritz crackers was, in my…
Tradition. (tradition!) I feel like it’s my duty to institute and instill rituals for our family. I am the keeper of the kitchen, the…