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Can’t Get Enough of That Corn
It’s been a great season for corn here in the Northeast, and we’re right in middle of it (the season and the cornfields). I just can’t get enough of it. I developed that craving in the 1950s growing up in…
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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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Make Your Own Pizza – So Simple. Really.
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. How many pizzas have you eaten in your lifetime? And what…
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Royal Treatment for the Food of the British Isles
The UK has just finished celebrating British Food Fortnight, an event that commenced two decades ago to encourage consumers to buy from local farms. The idea was that the fun of a national celebration would encourage people to actively seek…
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What to Do with All Those Tomatoes?
I have a bounty of tomatoes in my garden, and I’m looking at new ways to use them. It’s been a good season, a welcome change from last year. But after a few BLTs, several different salads, salsa, and a…
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When Grill Meets Vegetable
Grilling is the perfect way to take full advantage of fresh vegetables. The high heat boils out some of the water and enhances the natural flavors. Whether you have a gas or a charcoal grill, you can make a great…
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Saucy Salsas, So Simple and Savory
What a time to take advantage of all the fresh fruit and vegetables now available at local markets, farm stands, and maybe your own garden patch! The hot weather of summer means grilling time, and what better to pair with…
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A Treasured Family- and Food-Centered Journal
You can learn a lot about a person by their relationship with food. I think I know a lot about Wilma Joyce “Billie” Simmons, the mother of my friend Tom Stites. I’ve never met her, but I had the privilege…
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Red Beans and Rice
This recipe is adapted from Bill Neal's Southern Cooking. I suggest adding some additional spices.
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Scallops with Grilled Tomatoes and Aioli
From "Maine Classics," the cookbook by the chefs at MC Perkins Cove restaurant in Ogunquit, Maine. This is described as a simple, grilled version of bouillabaisse, the classic French seafood stew.
