When entertaining I’ve served countless cheese and charcuterie boards, but, lately, after noticing that many of our friends, though not vegetarians, were limiting their meat intake, I’ve been offering vegetable boards (or platters) as appetizers. Since summer brings an array of vegetables to our markets here in New England, it’s easy to prepare a spread of openers featuring seasonal produce. Whipped Ricotta with Toasted Ciabatta, Sugar Snaps, Scallions, and Cherry Tomatoes is one such creation that has become a favorite.

Whipped ricotta takes only a minute to produce. For the following recipe, you spoon the cheese into the Continue reading →

This past week for a July 4^th menu, I included a creamy corn bisque in a cooking class. Today I can’t resist showcasing corn in another dish perfect for a celebration on this national holiday. Although in western Massachusetts our local corn crops are not ready for harvest yet, fresh bicolor cobs with deep yellow and pale gold kernels have worked beautifully for this simple summer corn gratin.

I sautéed the kernels with chopped leeks and julienned chard. Then I combined them with a savory Continue reading →

Last spring when my husband and I visited Greece, we spent a day on Mykonos, a picturesque island with white-washed houses and narrow cobblestone streets. After a morning of touring through the isle, we were tired, so we stopped at a seaside restaurant for lunch. The menu listed many Greek classics, but one more unusual dish– a small pita topped with a round of grilled Halloumi cheese, plus chopped tomatoes and arugula–grabbed my attention. I ordered it and was not disappointed.

I loved the idea of this Greek open-faced sandwich and vowed to try to recreate it at home. During the Continue reading →

If you’re honoring a special mother this coming Sunday with a homemade meal, try adding this glorious lemon roll garnished with fresh strawberries and mint as dessert. I first made this cake roll back in 2003 and have always loved that it can be prepared a day ahead. It needs only to be garnished at serving time.

For this special confection, a golden tender cake baked in a sheet pan is cooled, unmolded, and then Continue reading →

Every year when spring has finally arrived –-typically towards the end of April where I live in New England—I switch from cold- to warm-weather cooking. Seasonal ingredients such as asparagus, fresh peas, and watercress are included, along with mint and chives from the herb garden. The recipe for Continue reading →

Growing up in the South several decades ago, the only burgers I remember were made with beef. Covered with cheddar cheese, garnished with pickles and onions, they were embellished simply with dollops of catsup and golden mustard. It was years before I tasted other variations. However, by the time I entered the food world as a young cooking teacher, I began to experiment with new fillings and garnishes.

I paired beef burgers with chunky guacamole and smoked bacon, replaced cheddar with blue cheese in Continue reading →

Recently, after finishing a TV cooking demo for a noontime show called “Mass Appeal” at our local NBC affiliate, the host asked me what I’d like to cook for my next demo at the end of February. Before I could answer he suggested a Mardi Gras dish since I would be on air several days before “Fat Tuesday.” I spent much of my childhood visiting New Orleans and went to college in the Crescent City, so I enthusiastically said yes and began searching my files for a Creole recipe to celebrate this special day,

What could be better to serve on Mardi Gras than an appetizer of spicy chicken wings with Creole Continue reading →