Although I’ve read about and prepared many variations of classic Italian pesto, I was intrigued by a version that called for pistachios and fresh mint that I spotted last year in a French culinary magazine. After tagging the recipe, I somehow never got around to trying it. Fast forward to this summer when my herb garden is overflowing with mint. That recipe tucked away in my “to do” files immediately came to mind and turned out to be a delicious alternative to the Italian original.

Along with torn mint leaves and toasted pistachios, the pesto ingredients included Continue reading →

For the past few days my husband and I have been enjoying our stay in a small coastal town on the south shore of Massachusetts. Seafood shops and restaurants abound in this area, so we’ve been indulging in all manner of fish. Over the weekend we planned a lobster lunch for my spouse’s birthday and purchased nine of these crustaceans for the celebration. Unexpectedly, two guests opted not to eat the shellfish, so we had several left over. After removing the glorious cooked meat from these extras, I decided to make a favorite lobster and corn chowder with them.

Traditional corn chowder is elevated to new heights when chunks of tender rosy lobster Continue reading →

When the first peaches arrived in our stores several weeks ago, I bought a bagful and came home thinking I’d make a sweet confection with them. However, as it turned out I used my cache in a savory dish. I sliced the yellow peaches into thick wedges, marinated them in balsamic vinegar, and then arranged them on a purchased pizza crust along with pieces of creamy burrata, and  thinly sliced red onions. Baked until the crust was golden and crisp and the cheese melted, this pizza was then removed from the oven and garnished with crispy sautéed prosciutto strips and torn basil leaves. Continue reading →

Recently on a favorite French website, I spotted a recipe for a sponge cake scented with ground hazelnuts, and served with strawberries and mascarpone whipped cream. Since local strawberries are omnipresent right now in markets and farmers’ stands in our New England town, I was anxious to try this dessert on my side of the Atlantic.

French recipes are typically abbreviated and often assume that cooks know basic culinary  techniques, so I read up on sponge cakes. Prepared with a minimum of ingredients (usually eggs, sugar, and flour plus seasonings), they can still be challenging to make. The eggs need to be at room temperature for best results, and then are separated. The yolks along with sugar need to be beaten for several minutes until pale yellow and thickened, and the whites should be whipped just until firm and glossy, and stiff enough to form straight peaks when a beater is lifted from them. The whites are what make sponge cakes rise, so most recipes suggest not greasing the baking pan to ease the batter’s rise up its sides.

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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 →