Co-author and chef Joshua McFadden spent two years learning with farmers and writers Eliot Coleman and Barbara Damrosch in Maine.
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Posted inCookbook Reviews, Food
‘My Modern Indian Kitchen’ teaches mostly simple, home-cooked dishes
A copy of Nitisha Patel’s approachable book could pleasantly spice up your kitchen.
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Posted inFood
The Southern glory that is tomato gravy
Its beginnings are humble, then it strikes it rich with a process that turns tomatoes into something plump and satiny.
Posted inFood, Recipes
Pork schnitzel with cucumber salad is a tailor-made weeknight meal
Tangy pickled cucumbers complement lightly fried pork cutlets in this recipe.
Posted inFood, Recipes
Serve spicy sauteed fish with pineapple mango salsa
The sweet helps tame the heat.
Posted inFood, Recipes
An ode to salsa: America’s new favorite condiment, prepared three ways
Try them out while tomatoes are abundant.
Posted inFood, Recipes
Peach cake punctuates a meal perfectly
Cinnamon seals the deal for this lusciously sticky, sweet dessert.
Posted inFood
The Maine Ingredient: Two recipes to make a dent in that surplus squash, eggplant
Cook summer’s bounty before it’s gone.
Posted inCookbook Reviews, Food, Recipes
For fast meals in a pan, made in three or four steps, turn to Good Housekeeping’s ‘Skillet Suppers’
The book offers uncomplicated recipes and lots of useful tips.
Posted inCookbook Reviews, Food, Recipes
‘Zoe’s Ghana Kitchen’ offers a lively introduction to an unfamiliar cuisine
Writer Zoe Adjonyoh gives clear instructions for ‘traditional Ghanaian recipes re-mixed for the modern kitchen.’