ThumbnailVin d’Orange

ThumbnailThe Middle Eastern Feast

ThumbnailChicken Paillard

ThumbnailVintage Recipes: Grapefruit Coconut Cake

ThumbnailEasiest Tiramisu and Dave’s Coffee Syrup

ThumbnailButternut Squash and Onion Galette

appetizers

Vin d’Orange

by Maggie Battista
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I’ve tried to write this blog post three or four times since Monday. The thing is, I had this fun celebratory post in mind. I planned to tell you about all the amazing things that happened in San Francisco. I planned to gush about the Eat Boutique lunch with Yvette van Boven who really has

Beetroot-Stained Salmon Carpaccio

by Josephine Rozman
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For years, carpaccio has remained my preference for appetizers when dining out. Whether its beef or salmon, I am a sucker for the semi-raw flesh that is so tender that it breaks away on your tongue. I wanted to do something a little more daring with my recipe for a non-traditional carpaccio, one that uses

Soft Pretzels with Fondue

by Shelby Larsson
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This time of year, sometimes you just have to cut all the sweet with a salty snack.  Despite loving a nibble of candy cane ice cream and Christmas cookies and holiday booze, the idea of a soft pretzel and homemade cheese dip is pretty appealing right about now. What other salty goodness are you craving?

Appetizers with Honey

by Maggie Battista
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I don’t like muss and fuss at my dinner parties. Over the top, glitter everywhere, garland hanging from the rafters, that’s just not me. In fact, I think an easy menu is just the remedy for a maddening holiday season. 2013 will be all about sweet and simple entertaining. (hint hint, to future guests…) So

Pickled Cranberries

by Maggie Battista
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So cranberries are fine. I mean, I know everyone loves them and their grown just outside my back door, in the bogs of Massachusetts, but they’ve never really impressed me. They’re annoyingly tart on their own and show off that same tartness, just chewier, when studded in loaves, scones or muffins. I know, I know,

Chickpea Poppers and Cookbook Giveaway

by Maggie Battista
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Mom or not, Katie Workman’s The Mom 100 Cookbook has something for everyone. Katie knows the food dilemmas we all face, and in this book she solves them for us.  So first, thank you, Katie! I haven’t seen Katie since the spring, and I know we all look forward to seeing her at the Holiday

Chestnut Stuffed Mushrooms

by Matthew Petrelis
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With the US elections now over, we can finally focus on far more entertaining topics, like holiday party food. Right? These Stuffed Mushrooms are a vegetarian’s dream filled with one of the best ingredients of the Fall: chestnuts. Time to celebrate! -Maggie Over the past few weeks the air in New England has been changing.

Preserved Eggplant

by Amy McCoy
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Amy and I both prioritize our gardens and use those gardens to feed our families, though her garden is far more diverse and tidy than mine. (For example, my tomatillo plants are on the ground, flat and smashed.) Still, we have both grown and preserved eggplant, and her recipe is perfect. It takes a little

Summer Tomato Recipes

by Denise Woodward & Laudalino Ferreira
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I don’t know about you, but my counter is overflowing with tomatoes from the garden. From plum to cherry to various heirloom varieties, there are just too many tomatoes. But I’m not complaining, especially now that Denise has shared these easy summer tomato recipes. I slow roast tomatoes all summer and even freeze them in

Giardiniera – Italian Pickled Vegetables

by Tara Bellucci
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With another monthly food swap on the calendar, Tara got busy creating an updated version of one of her childhood favorites:  Italian pickled vegetables.  She took a store-bought family staple and made a delicious homemade replica that I know would be gobbled up at my next backyard soiree.  What family food memory has inspired you

What We’re Loving: Tomatoes

by Lauren Keiper
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Sometimes I catch myself staring at the batches of tomatoes on display at the farmers market.  Just gazing, because they are so pretty, dreaming about what I will make.  And often, I just take them home, slice them and sprinkle on some salt and pepper and eat.  That’s how we used to do it at

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