Hadley, Massachusetts, near my home in Amherst, proudly claims to be the Asparagus Capital of the U.S. In late May this little town has its moment of fame when the farmers bring their crops to groceries and outdoor markets, and the locals grab bundles and head for their kitchens. This annual asparagus harvest has inspired me for more than twenty years to create dishes featuring these beautiful spears.

I spotted this year’s first bunches  a few weeks ago in a nearby market, and promptly put Continue reading →

Although I’ve seen many versions of Greek salad on menus in the States, it wasn’t until recently when my husband and I traveled to Greece for the first time that I saw how truly versatile this dish could be. On this side of the Atlantic, this popular salad typically includes a mound of mixed greens tossed with cucumbers, tomatoes, and olives, all drizzled with olive oil and lemon juice or other dressings, then sprinkled with crumbled feta. In Athens, and while visiting the islands of Syros and Mykonos in the Aegean, I saw other variations.

At a taverna in Athens, the chef combined the requisite trio of cucumbers, tomatoes, and olives with sliced red onions, then garnished this mélange with Continue reading →

As a longtime fan of La Grande Épicerie, one of Paris’s most celebrated gourmet groceries (it’s part of Le Bon Marché department store), I follow this French food market on Instagram. There’s always something interesting posted—their cooks do quick demos, their buyers talk about the new products that have arrived, and occasionally recipes are featured. Several months ago I was intrigued by a dessert called Apple Flower Tartlets. They were prepared with puff Continue reading →

If you are celebrating Easter and looking for recipes for brunch, this frittata could easily be the centerpiece of a morning or midday menu. Prepared with a classic mixture of eggs beaten with milk, this one gets an unexpected addition of creamy burrata torn into chunks, plus some grated Parmigiano. 

The secret to a good frittata is not to overcook the eggs. You’ll Continue reading →

Looking through some old files on my computer a few weeks ago, I spotted a recipe for Brownie Fudge Pie with Bailey’s Whipped Cream that I created back in 2010. Although I hadn’t looked at the recipe since then, with St Patrick’s Day only a few days away, I decided to showcase this dessert again. It will be the star of a cooking demo I’m doing for “Mass Appeal,” a local midday show aired on our NBC affiliate.  And, I’m including it here on Continue reading →

Our granddaughter, Edie, a college junior, arrived in Paris in early January to spend a semester in the city. She is the third generation of our clan to study in the City of Light. My husband Ron and I spent a whole year there on a junior year abroad program several decades ago, and her mom traveled to France’s capital for a semester abroad in the 1990s. All of us plus her dad (a true Francophile) couldn’t wait to see Edie during a short visit last month. All foodies, we were excited about having dinner the first night at L’Affable, a charming restaurant in the 7^th arrondissement recommended by a good friend. We were not disappointed! Small, warm, and inviting, the restaurant offered a creative menu and an excellent wine list. Among the delicious dishes we sampled one stood out in particular–risotto with celery root, hazelnuts, and Tomme de Continue reading →

Slowly simmered chicken and wild mushroom ragout served with polenta. Merguez lamb sausages paired with couscous and a bowl of vegetables simmered in homemade broth. Cassoulet (an abbreviated 2-hour version). Those are just some of the robust and time-consuming dishes I’ve been cooking during the cold snowy weather we’ve been experiencing here in New England. Although I love these hearty entrees, I was searching for a lighter and quicker main course when I spotted a recipe for pan seared flank steak with a caper and walnut relish. I loved the idea of juicy strips of rosy-pink steak topped Continue reading →

When my good friend and talented assistant, Emily Bell, sent me a photo of a beautiful Yukon Gold and sweet potato hash with red bell peppers, onions, and baby spinach, I knew I wanted to make it, so quickly asked for the recipe. Emily’s daughter, Kirsten Bell, created the dish as a side to scrambled eggs and bacon for a Christmas brunch, but I wanted to serve it as a light main course for a post-holiday supper or lunch.

As its name implies this hash includes two types of potatoes–Yukon Golds as well as sweet potatoes The latter along with bits of red bell pepper and baby spinach leaves form a striking mosaic of colors in the finished dish. For seasonings, cumin and smoked paprika provide warming spicy accents.

Served on a platter or in individual gratin dishes, this vegetable mélange can be presented unadorned, but it’s even better when garnished. I opted for a sprinkle of crumbled goat cheese, but a fried or poached egg, grilled or sautéed cod or other fish fillets, or pan-seared chicken breasts would also pair well with this hash.

Except for the spinach you can cook all the vegetables a day ahead. At serving time you’ll only need to reheat them and stir in the baby spinach leaves. Serve the hash on a large platter or in individual gratins, offer it as a main course as a side. Either way it’s a winner!

Although I have long been a fan of the famous French dessert known as the Mont Blanc (designed to honor the famous mountain in the Alps), I have never made the sweet confection myself. The most famous interpretation from Angelina’s, a celebrated tearoom and pastry shop in Paris, is composed of an individual cake round that is topped with a meringue dome and some whipped cream. The meringue is covered with chestnut spread piped in thin strands around the dessert and then dusted with powdered sugar.  If prepared from scratch, you would need to bake the cake rounds plus the meringues, put together the chestnut spread, and whip the cream. Whipping the cream is the only easy part! Last spring while in Paris, I tasted what I now refer to as a “shortcut” Mont Blanc.

At a Left Bank café, my husband and I ordered their Mont Blanc. Several minutes later a waiter arrived at our table with a small shallow bowl filled with scoops of vanilla ice cream surrounded by dollops of purchased chestnut spread, both drizzled with a little rum, and covered with a mountain of whipped cream plus a single petite meringue cookie at the top. Although it was a far cry from the stylish Parisian versions displayed by patisseries like Angelina’s, the essential delicious flavors and contrasting textures were present and very appealing.

For New Year’s Eve, I’ve added a few of my own touches to that simple café variation. I placed scoops of good quality vanilla ice cream in the center of martini glasses, then arranged dollops of chestnut spread around them, and drizzled both with dark rum.  Next, I covered the ice cream with a mountain of whipped cream and finished with a sprinkle of meringue crumbles and a dusting of cocoa powder. Voilà!The 15-minute Mont Blanc!

Happy New 2024 to all!