A CSA Recipe:  Simple Kohlrabi Salad

I love kohlrabi and before we started our CSA many years ago, I had never eaten before.  Now, I look forward to seeing it sitting in the CSA baskets in the cool pick up area around the corner from the tree swing and hammock. This simple recipe is a great way to enjoy the slightly…

Posto Mobile Pizza Food Truck: Come for the Pizza and Keep the Sauce

Pizza really is the best fast food available.  The problem is that it isn’t always fast and it isn’t always made from the best ingredients.  If you can find a place that makes it well, they have the right ingredients and the right equipment. In the Boston area (Boston’s South End, Cambridge, Somerville), we have…

Make Puffed Rice at Home (Recipe * how to)

Isabelle and I were recently invited to the kickoff of Uncle Ben’s Ben’s Beginners cooking contest and we were inspired to try something a little different. I wondered if we could puff out own rice. There were a few resources online but not a ton. Here is how we did it. Isabelle then created a…

The Sacred Cod’s Roasted Beet and Baby Kale Salad (Recipe)

On Tuesdays we head out to the Lindentree Farm in Lincoln to pick up our weekly farm share. This time of year, we are treated with an abundance of raspberries, some nice alliums and of course plenty of beets and kale. Over on the Cape, the Chatham Bars Inn, which has an 8 acre farm…

Design: From Gallery to Fashion to Food

I admit I am not really sure how someone has a “good eye” or an eye for design.  I think some of it is based on experience but in part it must just be something you are born with.  It is also could be just what some individuals notice and others don’t see.  This summer…

Ginger Oatmeal with Blueberries and Lemon Zest (Recipe)

The perfect late summer/early fall breakfast for a cold weekday morning. Simply grate fresh ginger into your oatmeal and top with blueberries and lemon zest. This is how I made mine. Put a pot of 4 cups of water on to boil right when you wake up. While you are making the kids lunches or…

Prize Winning Hood Sour Cream Noodle Kugel (Recipe) -Sponsored

I recently had the opportunity to create a recipe using Hood Sour Cream.  Even though I cook a lot, I am usually a recipe cook.  I occasionally do a little kitchen improv but I never write it down.  So in fact this was my first ever experience developing a recipe and I had a blast…

Recipes Gather Here

I am not one to get hung up on my age or aging. But there is something that is really beginning to bug me.  It is not the grey hairs unveiling themselves upon my head.  It’s not the odd aches I get on a rainy day.  It is not the fact that I have to…

Crudités Redefined

There is a wonderful French song, by Jacques Brel called Les Bonbons (Candy). “Je vous ai apporté des bonbons Parce que les fleurs c’est périssable Puis les bonbons c’est tellement bon Bien que les fleurs soient plus présentables” It says, “I brought you candy, because flowers are perishable.  Anyway, candy is so good even though…

Rhubarb Spoon Sweets: Sofra

What you see is the blushing pink of the local spring rhubarb. What you don’t see is the rose. The spoon sweets keep the tartness of rhubarb and mix with the earthy floral fragrant quality of rose water. It is like a spring walk through the neighbourhood. You feel the cool of the morning breeze…

Whole Wheat Carrot Pancakes with Honey and Almonds (Recipe)

In this recipe, Chef Jeremy Sewall uses ripe bananas as the sugar.  They have plenty of sweetness themselves but go ahead and top them with a drizzle of honey and almonds for a little “icing on the cake”.  They are also dairy-free, but feel free to use cow’s milk rather than almond milk if that’s…