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Tea-Smoked Duck Breast and Pickled Rhubarb

by Sean St. John
Tea-Smoked Duck Breast and Pickled Rhubarb

Food gifts run the spectrum from sweet and sugary to savory and nutritious. Sean’s Tea-Smoked Duck Breast is savory and so thoughtful, nourishing in a way that candied gifts just can’t match. Don’t forget the Pickled Rhubarb — it’s just about rhubarb season in some parts and a pickle turns the sweetness into something very

Gift Wrap: How to Wrap Bread

by Maggie Battista
Gifting How-To: Wrapping Bread

A few weeks back, a friend popped by and noticed a fresh loaf of banana bread. When I told her I was waiting for it to cool before I wrapped it, she said, “With tin foil, right?” Gosh, no. Tin foil is adequate but if I’m giving a gift a la minute, I always try

What We Love: Spring Recipes

by Amy Feiereisel
What We Love: Spring Recipes

Believe it or not, it’s officially spring! Okay, so maybe the flowers aren’t in full bloom; perhaps they’re buried under a few feet of white powder, but we are nearing the end of Winter 2015, and that is something to definitely be celebrated. Warmth is coming, along with the first salad greens of the season,

Kennebunkport, Maine: A Sweet Spot for (Food) Lovers

by Maggie Battista
Kennebunkport, Maine: A Spot for Lovers, Eaters and Anyone, Really

When people ask me about Maine, I tell them that my now husband and I took our first summer vacation there more than 10 years ago. We fell in love somewhere between the rustic shack on the sea and the smoked mussels on our plates, mussels that were beyond everything, salty, meaty and light in

What We Love: Cooking With Beer

by Kate H. Knapp
What We Love: Beer-Inspired Dishes for St. Patrick’s Day Celebrations

When I was growing up, St. Patrick’s Day typically meant two things: corned beef and pinches. The latter involved the tradition (at least where I grew up) of getting pinched if you weren’t wearing green on the holiday. My brother took full advantage of this and it became a game of who could outsmart the

Easy Oyster Stew

by Maggie Battista
Oyster Stew

This is one of the last dairy- and meat-filled dishes I enjoyed before embarking on my plant-based food journey in January. It’s probably the one I miss the most. Let me tell you a bit about this plant-based food journey. I decided to start 2015 with a clean slate, the sort of slate that got

What We’re Loving: Herbed Homemade Candy

by Rachel Wilson
What We’re Loving: Herbed Homemade Candy

I keep a peppermint dark chocolate bar in my desk drawer at all times, and I’ll snack on a square in moments of stress, or when I have a spare moment in my day, or just because it’s Tuesday. Mint is an herb that is often associated with dessert, but pastry chefs and home cooks

My Life-Changing-Dream-Chasing Big News, Four Tips to Find Your Calling, and a Device That Helps Make it Happen

by Maggie Battista
My Life-Changing-Dream-Chasing Big News, Four Tips to Find Your Calling, and a Device That Helps Make it Happen

I’ve been keeping something from you. I’ve felt all weird about it for so many months. Please, forgive me. When big things happen, I usually tell you, too much, too often. I remember when I shared how frightened I was two years ago, and you rallied to support me like the best friends I knew

Eating Paleo, Deliciously: Diana Rodger’s New Cookbook, Spring Gratin Recipe, & A Giveaway

by Maggie Battista
Eating Paleo, Deliciously: Diana Rodger’s The Homegrown Paleo Cookbook

I’ve known Diana Rodgers for about 10 years now. She and her husband Andrew — I call him Farmer Andrew! — have operated every community-supported agriculture program I’ve ever belonged to. Through them, I learned to love all greens, especially Swiss chard and kale; I learned all about composting; I learned how social pigs are

Caramelized Shallot and Sun-Dried Tomato Polenta

by Denise Woodward
Caramelized Shallot and Sun-dried Tomato Polenta

With the snow piled up all around, I can’t imagine a better way to eat my feelings than with this big bowl of polenta. It’s just the sort of easy meal to make me forget that it’s still snowing. A nice glass of red will help too. -Maggie Over Christmas, my brother-in-law’s family gathered for

Bon Appetit: Mimi Thorisson on her Kitchen in France & her Aunt’s Fava Bean Soup

by Kate H. Knapp
Bon Appetit: Mimi Thorisson on her Kitchen in France & her Aunt’s Fava Bean Soup

Warning: This article may inspire you to move to a farmhouse in France. Mimi Thorisson has that power. I started reading her blog, Manger, years ago and I’m still plotting my escape overseas. Mimi’s life on her stunning farmhouse in France, complete with adorable children and cuter-than-cute dogs, would be enough reason to make us jump ship, but then

Candied Clementines

by Maggie Battista
Candied Clementines

Winter is a living thing in New England, especially this year. When it weeps, freezing rain or snow (usually snow) tumbles into every last corner of these hills. When the season takes a sigh, almost as exhausted with itself as we are, windows and walls rattle from the gusty wind. But when she beams, as

Roasted Butternut and Sage Sauce Lasagne

by Mary Swenson
Roasted Butternut and Sage Sauce Lasagne

Oh my gosh, if it gets any colder out there, I’m going to just… dig into this lasagne, the entire casserole dish, in front of a fire. And then I’ll make another to gift to you because squash and cheese are magic, definitely. Thank you, Mary, for gifting us with our new go-to lasagne recipe.

Celebrate Chinese New Year at Home: Classic Chinese Dumplings

by Amy Feiereisel
Celebrate Chinese New Year with Classic Chinese Dumplings

The earliest foods that I remember are nearly all Chinese. Though my father is American, my mother was born in Taiwan, and as she is the cook of the two, I had rice and butter instead of toast, stir fried cabbage instead of broccoli, and five spice pork instead of roast beef. The flavors that

Apotheker’s Kitchen: Bee-Sweetened Hot Cocoa & The Secret Life of Chocolatiers

by Kate H. Knapp
Apotheker’s Kitchen: Bee-Sweetened Hot Cocoa & The Secret Life of Chocolatiers

Just one taste of their honey-sweetened confections, and you know instantly that Russ and Shari Apotheker of Apotheker’s Kitchen were destined to create all-natural and delicious chocolates (and marshmallows, for that matter). Their handcrafted treats are made with only the very best ingredients, like their chocolate, which is organically and biodynamically grown and sourced from a small,

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