This recipe comes to us from Brian Knox at Bread & Butter in Amherst. Contrary to what one might think, salting the watermelon actually accentuates it's sweetness. Adding freshly ground black pepper to the mozzarella not only adds a striking visual appeal, but also adds wonderful contrast in taste. –– Brian KnoxRead More
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Sushi may seen like a complicated thing to try to make at home, but temaki sushi, also called a “hand roll,” is easy to assemble. And honestly, even badly made rolls still taste great! Choose whatever fillings you like from the list below or improvise and use bits of leftovers in your fridge. This rice cooking method is nontraditional, but results in firm, just-sticky-enough rice. Makes about 8 rolls.Read More
You might think I’m joking, but aside from having a detailed menu planned weeks in advance, you’d know (if you were raised by my mother) that making the perfect deviled egg is an essential skill.Read More
As Alice says: This is a super flavorful and beautifully colorful dish for your spring or summer table. Vary the accompanying vegetables to match what’s seasonal. Blanched fiddleheads are a lovely accompaniment.Read More
Joanne Lennon engages her staff in serving fresh, local food in many creative ways. One is to hold recipe contests. In the original winning recipe, blue cheese dressing stands in for buttermilk, and Parmesan joins cheddar. This version is reduced in volume for the home kitchen and replaces some cheese with fresh summer corn. It’s easy enough to make with children, just mind the handling of the hot pan. If you don’t have an oven-safe skillet, melt the butter in a small saucepan and use it to grease an 8-inch-square baking dish.Read More
This is a long recipe, but it’s a great experience for a serious meat-eating cook to dive into making a pâté every now and then.
This recipe calls for quatre épices, a traditional French spice mix. You can find it in well-stocked spice sections or you can make your own by mixing equal amounts of ground nutmeg, cloves, ginger, and pepper.
Another unfamiliar ingredient is caul fat, a thin fatty membrane found in the abdominal cavity of a pig. Sutter Meats may have it on hand, but call ahead to have them save it for you. If you can’t find, or don’t want to work with, caul fat, thin slices of bacon are a fine substitute.
This recipe assumes you have a meat grinder, or know how to grind meat in your food processor. If you don’t, just ask to have your meat ground for you at the butcher’s. You will also need a scale (to calculate the salt requirement) and a meat thermometer.
You can halve this recipe if this seems like it makes too much, but then you’ll miss out on leftover pâté sandwiches (think of it as luxurious meatloaf). Serve your pâté at room temperature, with slices of baguette, sliced crisp fennel, and vinegary pickles.Read More
Deviled eggs seem to get all the love these days. While a pretty egg stuffed with smoked trout, bacon or vegetables may turn my head—a plate of traditional egg salad will always win my heart.Read More
This pie can be enjoyed as an entrée or cut into smaller pieces and served as a pre-meal nibble. Phyllo can be found in the freezer case of most supermarkets, near puff pastry and pie crusts. For best results let it thaw in its original packaging in the refrigerator overnight. (If you have to rush things, it can thaw on the counter, but you run a greater risk of the sheets sticking together and tearing.) Most phyllo comes in 1-pound packages, but several brands have two 8-ounce sleeves inside the box, thaw one and keep one in the freezer for another day.Read More
Laura Timmerman of Sweet Morning Farm also likes to add this salad to her scrambled eggs or use it in a stir-fry. Use any variety of kale that's available. This salad also works well with collard greens, chard or any other sturdy leafy green.Read More