Mike Wiley of Eventide Oyster, et. al, enjoys the privilege of working with dedicated, talented cooks, and gets used to losing them.
Recipes
Posted inFood, Recipes
Pasta salad goes everywhere without losing any appeal
Vegetables that won’t get soggy and a zesty dressing go into a favorite that endures.
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Posted inCookbook Reviews, Food, Recipes
‘The Modern Preserver’ gets creative with canning
Kylee Newton invites cooks to play with flavor combinations that draw inspiration from around the world.
Posted inFood, Recipes
With tomatoes at their best, think beyond the BLT
And it’s OK to get a little messy while celebrating the peak time for tomato sandwiches.
Posted inCookbook Reviews, Food, Recipes
In ‘Cooking with Loula, Greek Recipes from My Family to Yours,’ the recipes satisfy
The prose, on the other hand, isn’t so satisfying.
Posted inFood, Recipes
What saved the 1970s from a purely polyester legacy? Culinary breakthroughs
Though the era had dreadful clothes, we at least got some iconic restaurants and cookbooks out of it.
Posted inFood, Recipes
The Maine Ingredient: Do yourself a flavor and roast tomatoes
Now that native Maine tomatoes are here, bask in the glory.
Posted inFood, Recipes
For healthy, forgiving cooking, try a foil pack in the oven
Easy tacos with fresh or frozen fish and veggies are an excellent way to fix dinner in heavy-duty foil.
Posted inFood, Recipes
Grilled greens – and reds – gain silky texture and deeper flavor
And oh, what cherries can do for radicchio charred on the grill.
Posted inFood, Recipes
What to do if the neighbor leaves a bag of zukes on your porch
From pickles to cake to pasta-like ‘zoodles,’ there are so many good uses for zucchini you may be extremely grateful.