Wednesday, November 18, 2009
Add pumpkin to more than pie
If you thought pumpkins were reserved for carving and an occasional pie at Thanksgiving, have I got a wild pumpkin seed solution for you! My new love this fall has been pumpkin butter. You recall that peanut butter and I have a relationship that goes back before teenage heartthrobs were …
Wednesday, November 11, 2009
Start working on your better body image today
On the eleventh hour of the eleventh day of the eleventh month, the guns of war fell silent. This date in history is remembered for many events in recent years, but in 1918, at 11 a.m. …
Wednesday, November 4, 2009
The worst things you could eat
“What’s your definition of unhealthy food? What are the worst foods you can eat?” A high school student asked me those questions the other day, and for one of the few times in my life, I was speechless. …
Wednesday, November 18, 2009
Pair less expensive wine with your holiday meals
I’ve written an annual holiday wine column for as long as I can remember. I try to keep it simple, and regular readers will know that I tend to lean heavily toward a few, reasonably priced favorites, wines that pair well with foods and yet are still good values. I’m …
Wednesday, November 11, 2009
There’s no right way to make this Hungarian dish
The event was a gala dinner at Stellina, combining the operetta music of Vienna with the cuisine of the northernmost Italian province of Alto Adige. Believe it or not, Venison Goulash is one of the specialties of this area, and it seemed that it would make a perfect choice for …
Wednesday, November 4, 2009
Save lobster shells for ultimate sauce flavor
This column is a follow-up to last week’s, in which I began discussing the recipes that I prepared for my cooking demonstration at The Telegraph’s annual Culinary Delights Cook-off. Most of the dishes I prepare for our cooking demonstrations involve top-notch ingredients. But in this case, the centerpiece of my …
Wednesday, November 18, 2009
Relish the thought of a homemade sauce
Cranberries, along with blueberries and Concord grapes, represent one of a triad of indigenous American fruits that are commercially grown to this day. When European settlers arrived on these shores, they discovered that the Native Americans were making good use of these berries, as food, dye and even a healing …
Wednesday, November 11, 2009
Welsh vegetable has prominent place in history
Not many vegetables can attain the status of a national symbol. Actually, I can only think of one that does, being the ancient member of the onion family, the leek. Since the seventh century, the leek has been the revered totem of the Welsh people. …
Wednesday, November 4, 2009
Lentils’ nutritional benefits keep them popular
(Esau) said to Jacob, “Quick, let me have some of that red stew! I’m famished!” Jacob replied, “First sell me your birthright. …
Thursday, October 8, 2009
Jake’s scoops up sweets – and some science
Deep within the recesses of an unassuming Amherst sweet shop, there’s science afoot. A mint hunk here, a pumpkin there, even some Mexican chocolate – each plays its flavorful part in concocting the unique ice cream flavors ginned up in the back room of Jake’s Old Fashioned Ice Cream and …
Thursday, October 8, 2009
Practice makes perfect for Swan’s chocolatiers
Michael Anderson doesn’t like chocolate. He loves it. He craves it. …
Thursday, October 8, 2009
Merrimack’s mile-high pies are no tall tale
Just because pie-maker Joe Lannan’s process is mechanized doesn’t mean his pies have lost that homemade feeling. In fact, each of the 5,000 to 6,000 New England Country Pie Mile High Apple Pies that go out a day are still hand-filled by 20 to 35 workers on the factory floor, …
Wednesday, November 18, 2009
Holiday gift suggestions for the foodie in your life
Ahhhh, the leaves have fallen. I never see the light of day during the work week now, and baking pies has become a weekend ritual. Yes, it’s about that time. …
Wednesday, October 21, 2009
Use pancake mix for more than just flapjacks
What a dilemma to be in. I’m faced with a box of pancake mix due to expire any minute. I’m not sure where, besides my mother, I heard it. …
Wednesday, August 19, 2009
Julie & Julia brings to mind other food entertainment
The recent release of the film “Julie & Julia” has got me not only craving all lavish French cuisine that fits on a plate, but all things of taste on the big and small screens. Thankfully, between films and television programs on Food Network, Bravo and Travel channels, I can …
Wednesday, November 18, 2009
Thanksgiving recommendations from the experts
“Wine, to me, is passion. It’s family and friends. It’s warmth of heart and generosity of spirit. …
Wednesday, November 4, 2009
Date night: Corks offers reasonably priced flights
For the second installment of the date night series, I thought it would be worthwhile to venture to one of Wine Spectator’s Best of Award of Excellence restaurants. Since there are only two restaurants in the state to receive this distinction and only one in southern New Hampshire, that narrowed …
Wednesday, October 21, 2009
Wine list can speak volumes about an eatery
A restaurant’s wine list says a lot about who the people running it are, what their aspirations are and what they think about you. This is very evident in locations that you will visit across the country. From Applebee’s, to The Cheesecake Factory, to Mario Batali’s Del Posto, you will …
