Cooks can experiment with variations to dish
Creamy Mushroom Linguine This dish can be prepared quickly from common ingredients that are available year-round. It’s a flexible recipe that can be a good starting point for your own experimental variations. Linguine is wider and has a “meatier” texture than spaghetti, but try it with other types of pasta. Linguine, or other pasta Fresh […]
Made from lamb purchased from Cedartree Farm
3 lbs. lamb shank. (We bought ours from Cedartree Farm) For the marinade: 2 cloves garlic 2 anchovies or anchovy paste 2 tbsp. Dijon mustard ( preferably Maille) 1/2 tbsp. fresh chopped rosemary 1 tsp. thyme Salt/pepper to taste. 1/4 cup olive oil Mix all ingredients together in a paste. Pat shank dry. Apply paste […]
Cook shares favorite America's Test Kitchen recipe
HERMIT COOKIES (America’s Test Kitchen recipe). Makes about 20 cookies 1 cup raisins 2 tbsp. crystallized ginger, finely chopped 8 tbsp. unsalted butter 1 tsp. ground cinnamon ¼ tsp. ground allspice 2 cups all-purpose flour ½ tsp. baking soda ½ tsp. salt ¾ cup (5 ¼ ounces) packed dark brown sugar ½ cup molasses (mild […]
When you’re shopping, there can be an overwhelming amount of information (and disinformation) on the product label. Chickens used to spend their entire life in a cage with no room to stretch and move about. They were treated as “egg laying machines” and not as sentient beings. I have raised chickens most of my life […]
Wells family holiday favorite
This has become a Wells family holiday favorite, adapted from our North Carolina friend’s recipe, whose family made theirs for many generations from the huge old “PEA-can” tree in their front yard. Sadly, the grand old tree blew down in a hurricane a few years back, but you can make sure the recipe lives on! […]
Recipe for stuffing with clams and water chestnuts
When I was the youngest member of my family (besides my brother, who was an infant), I was fortunate to have a full complement of four living great-grandparents. My great-gramma Niemeyer was commander of the kitchen on the morning of our annual Thanksgiving Day feast and would chuckle and laugh as she put everyone to […]
A fall favorite; full of spice
2 c. brown sugar 1 c. vegetable oil 2 eggs 1 tsp. salt 1 tsp. baking soda 1 tsp. baking powder ½ Tbsp. ground cloves ½ tsp. ginger 1 ½ Tbsp. cinnamon 1 tsp. vanilla 1 ½ c. pumpkin puree 3 c. flour Cream sugar and oil. Add eggs, salt, baking soda, baking powder, cloves, […]
Homemade hummus is delicious and easy to make
Hummus ¼ cup water 1 can (15 oz) chickpeas (some people use cannellini beans) 3 Tbsp. lemon juice 6 Tbsp. tahini 2 Tbsp. olive oil 1–2 cloves garlic ½ tsp. salt ¼ tsp. cumin pinch cayenne pepper 1 Tbsp. fresh parsley or cilantro Using a food processor makes a very smooth hummus. (It might work […]
Many years ago, before I moved to Andover where Christmases were reliably cold and snowy, Toby the Lab and Little Bear the Newf ruled the roost (chickens, anyone?) at Elbow Pond Road. One year, as the Texas relatives and Maryland families arrived, full of treats, presents, and good cheer, a buzz went around, something about […]
Recipe found in Roemertopf, the Clay-pot Cookbook
An ancient recipe, rediscovered About the time that the Egyptians were building the Great Pyramids, the Etruscans, living along the Italian coast just north of the future site of Rome, devised what I think may be the very best way to cook a bird. They used an unglazed terra cotta pot with a lid, presoaked […]