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A World of Dumplings
When I ask you about dumplings, what comes to mind? Your answer likely varies, depending on your ancestral food culture. These tasty morsels of cooked dough (made from a host of starchy – usually flour – sources) are often wrapped…
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Homemade Soup
Here we are in cool weather again, hungering for a big bowl of soul-satisfying soup. That got me thinking about the way the original human habitants of our region fortified themselves in the cold months. Native Americans had a dish…
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The Tang of a Tomato
My tomato crop this year looks like a bumper harvest, and I’m thinking about how to consume all them all. Of course, I can freeze some of the Romas for use over the winter. But it still makes most sense…
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Bright, Light Spring Vegetable Soups
We still have cold nights, but spring is clearly on the cusp, and Daylight Savings Time is upon us. It’s just the right time to be making spring soups. They’re lighter – mostly broth and possibly milk – and filled…
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The Treasures of Portuguese Cuisine
You’d think that a cuisine that was influenced by the Roman Empire for seven centuries, was enriched by invading Arabs, had a continuing role in the spice trade, and drew influence from South America would be better known among North…
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Ah, Soup – that Familiar Winter Farm Scene
From your email, please click on the title to view the photos and comment online. On the Website, you can read past blogs, search for recipes, and browse. What is it about soup? Soup is a ubiquitous dish around…
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Spring Soups from the Garden
My friend Greg, who has been gardening for more than 30 years, knows his vegetables, and he loves spring soups. His huge garden here in northeast Massachusetts has already offered up soup ingredients – kale and asparagus, and greens for…
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Spring Vegetables Are Busting Out All Over
In my yard, the apple trees are about to bloom, and the asparagus and spring onions in the garden are peeking up with their bright green shoots – almost ready to use in the kitchen. The thyme and oregano are…
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Spilling the Beans on Delicious Flavor
Dried beans seem like they should be more prominent in our meal planning, but they have a bit of Rodney Dangerfield in their perception among cooks. No respect. And part of the problem may be that it’s hard to move…
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Soul-Satisfying Soup
The weather is downright cool at night and the leaves are falling: It’s soup season. When I visited my mother on the farm in mid-October, she requested ham soup with dumplings. Upon returning home, I’ve been following that lead, cooking…
