Food
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A few weeks ago, I wrote about making balloon wine and mentioned my mother-in-law had once made dandelion wine. Her aunt, Anna Robillard, lived in Stamford, Vt., and was well over the 100-years-old mark the summer Corinne decided to make dandelion wine. For all I know, it may have been Aunt Anna's recipe because she let Corinne borrow a large earthenware crock to ferment the wine in. more
I'm a discriminating produce shopper. I sniff, squeeze, inspect, hoist and often reject. Actually, persnickety better describes my behavior. I notice other shoppers just grabbing handfuls of string beans and tossing them into a bag and buying them … more
My love affair with wine began at a young age. When I was a senior in high school, the drinking age in Vermont was 18, and since it was just a short hop, skip and a jump to Pownal or Stamford ... My first bottle of wine was Spanada, a splendid (at … more
Barbacoa beef, or pork or lamb or goat, is by definition slowly cooked meat. The word is Mexican, and originally referred to a cooking method by which parts of an animal were wrapped in leaves, and steamed and smoked simultaneously over fire.The … more
I have a recipe for a potato gratin in my last cookbook, "Dinner Solved!", that I firmly stand by. Here is another that I firmly stand by. And I plan to come up with more such recipes to firmly stand by because I am committed to reminding all of us … more
After much deliberation and planning, my seed orders for this year's garden have been placed. I will look forward to several months of fresh produce growing in my own back yard and I'll anxiously await that first ripe tomato. The jewel of the … more
For the past few months, my husband (Eagle reporter Adam Shanks) has been bartering bread for eggs. He makes the bread every Monday, a beautiful sourdough boule with crusty edges and a soft interior, made with starter he lovingly cultivates and maintains. more
I really love writing a food column. I never know when, how or who is going to give me their favorites recipes — and sometimes the resulting baked good or dish itself. I get recipes in the mail, by email and more frequently from people I encounter at my part-time job or on the street. more
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