ThumbnailValentine’s Day Food Gifts

ThumbnailWinter Salad, Miso & Ginger Dressing

ThumbnailSparkling Jam Cocktail

ThumbnailFig and Vanilla Vodka

ThumbnailGinger Bars

ThumbnailHoney Saffron Ginger Cocktail

vegetables

New England Winter Farmer’s Market

by Shelby Larsson
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I miss Summer. I know I’m not the only one. But while others miss the beach and icy margaritas, I miss visiting the farmers’ market each week. Last year was the first time I signed up for a community-supported agriculture (CSA) program and it was one of the best decisions I’ve ever made. Each Monday,

Growing Baby Lettuce

by Heather Atwood
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Goose Cove Gardens is one of Gloucester’s best treasures, a garden nursery with the healthiest plants and the nicest Karma.  Barbara, the lovely straw-hatted owner, is always protecting me from myself: “Do you really need five new Russian Sage, Heather?” Ever the educators, Barbara and the ladies from Goose Cove Gardens are offering a midwinter

Cauliflower-Mushroom Soup

by Maggie Battista
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This soup was inspired by a haul from my CSA and truly rocks my world. It may not seem fancy or unusual, but the addition of a goat milk béchamel to thicken the soup imparts the most divine flavor that feels at once healthy and luxurious. I’ve been sharing this recipe with vegetarian (non-vegan) friends

Pumpkin-Spice Muffins

by Maggie Battista
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About three years ago, as I was watching an episode of the Martha Stewart Show, I had my own mini-epiphany. I was watching a young, self-taught baker school Martha in the ways of organic, all-natural, vegan baking. Martha, the expert at basically everything, was being nudged around by a slight and slightly spicy Erin McKenna,

Homemade Gnocchi

by Maggie Battista
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I’ve been dreaming about these light as air pillows since I morphed into a serious home cook. Years ago, I wanted to venture into gnocchi territory but something always frightened me. I figured homemade gnocchi was like homemade pasta, something that is conceptually easy to make but turns out to be a difficult-to-master technique passed

Georgia + Brussels Sprouts = Total Love

by Maggie Battista
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I adore brussels sprouts. I adore Georgia Pellegrini. When Georgia posted on brussels sprouts recently, my objects of adoration collided and it felt as if our virtual bond was forever cemented. I love anyone who loves brussels sprouts and her photos are a tribute to this under-appreciated vegetable. Georgia is a food fanatic, chef, writer

Beet & Shallot Risotto

by Maggie Battista
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Just like you get sick of zucchini in September, I get sick of beets in October. I’m not quite there yet, but it’s early and I’m researching and scheming up new ways to show off the sweetness of this root veggie. I do adore roasted sliced beets sprinkled with a little goat cheese and thyme.

Zucchini Cakes

by Maggie Battista
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Okay, okay, this photo isn’t so hot but these cakes were delicious. I modified a Paula Deen recipe to make these delectable bites, and served them as a starter with fresh tomato salsa and a juicy lemon-yogurt dip. I made these again a few nights ago, but molded them into a slightly larger shape for

Corn with Basil-Feta Butter

by Maggie Battista
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They summer may be fading, but the corn is just coming in. Don’t you love that? Just as the summer is beginning to feel like a memory, fabulous sweet veggies like corn and tomatoes are over-running your garden, almost like summer’s parting gift. While in Maine a few weeks ago, I prepared a mini-feast of

Pasta with Breadcrumbs

by Maggie Battista
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While away on vacation last week, I remained committed to eating well, despite staying in a cottage that had no whisk and no measuring cups. “Well” is a very subjective word, because in this budget-conscious world, who’s really eating totally fancy meals? Sure, we were staying in a little Maine, ocean-front cottage but lobsters were

Dill Pickles

by Jessica Merrill
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I judge brunch spots as much by the bloody mary as the magic in the kitchen. And I recently found a five-star version (hot, spicy and packed with enough horseradish to clog the straw) at Buttermilk Channel in Brooklyn. The garnish – a tangy house made pickle spear – was sassy enough to match the

Buttermilk Slaw

by Maggie Battista
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I abhor traditional cole slaw. I know that’s strong words for a simple shredded salad, but supermarket delis have really spoiled traditional cole slaw for me. It always tastes the same – too creamy, heavy and, well, just like a big tub of mayonnaise with a few, sparse veggies. Today, I prepped burgers for some

Beet Leaf Pesto

by Maggie Battista
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I’m always inspired by the fabulous duo over at Delicious Days. After seeing their pretty photos of a pesto made from radish greens, I thought (1) I can do that and (2) I may be able to top the gorgeousness of it all with some beet greens. Oddly enough, I’ve yet to roast the actual

Miso-Glazed Sweet Potatoes

by Jessica Merrill

Lately, I’ve had a hankering for sweet potatoes – and not prepared the way you might expect, dredged in olive oil and brown sugar and roasted until crispy or mashed with butter and maple syrup. No, instead, I’ve been thinking about sweet potatoes in miso sauce. It’s a dish I used to eat at the

Autumn Cauliflower Gratin

by Jessica Merrill

Have you noticed the weather suddenly turning brisk? And in the evenings, the darkness descending earlier and earlier? There’s no denying that autumn has arrived – even for those of us who are lazy about packing away our flip flops. Just as quickly as the weather changed so has my appetite. Suddenly, I’m craving foods

Summer’s End Panzanella Salad

by Maggie Battista

Impromptu dinner parties are the best sort of dinner parties. It was six o’clock on a week night and my family was heading over for dinner and all I had was the same old chicken. I had a plan for the chicken. I knew I wanted to make my aunt’s famous Chicken Murphy. (Frankly, there

Summer Tomatoes in Wine Country

by Maggie Battista

When we left New England yesterday, the chill in the air suggested Fall had settled in and soon apples, pumpkins and gourds would flood local markets and tabletops, begging to be thrown into stews, casseroles and pies, anything to comfort us as the temperatures drop. We decided to wise up this year and extend the

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