Ginger Snaps

Ginger Snaps

Kim (Drake) Godfrey shared her mother’s recipe with us. As she says, “This recipe has been around so long, my mom can’t remember where it came from or who gave it to her. Most likely it came from my gram or one of those cookbooks put together by one of the churches in Amherst many years ago. She has been making Ginger Snaps for over 60 years and, to say the least, they are one of our family’s favorites.”

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Shiitake Ginger Glaze

The recipe, courtesy of Julia at Mycoterra, produces a sweet-salty glaze that is perfumed with the fragrance of shiitake mushrooms. This recipe can made several days ahead. Slather it on chicken, fish or tempeh before roasting or broiling. For a quick supper, toss it with rice noodles and shredded greens and top with a fried egg.

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