Yet again weather forecasters are predicting snow for most of New England this weekend. Although the snowfalls we’ve experienced so far have resulted in small accumulations, this upcoming storm is described as a major blizzard. I’m stocking up on groceries, and planning to make a new pizza to counter the cold. 

The inspiration for the pizza came from a delicious meal my husband and I enjoyed recently with friends at Loring Place, a restaurant in New York’s Greenwich Village. Our table ordered an appetizer of baked ricotta topped with Kabocha squash (similar to butternut), chilies, and mint served with Continue reading →

 A few days ago I suggested to one of the hosts at Mass Appeal (a popular midday tv show on our local NBC affiliate in western Massachusetts) some soups that I could demo in January. It didn’t take the host and crew long to choose Winter Tomato and Garlic Soup with Creamy Gorgonzola Bruschette for my cooking segment.

I wasn’t surprised since this warming soup is perfect for the snowy weather Continue reading →

Originally, my husband and I were planning to spend the last night of 2021 with two good friends in Boston, but because the pandemic is widespread in Massachusetts, we all agreed that cancelling was a wise choice. So, I’ve decided to make individual scallop gratins to anchor our imposed dinner for two.

I had a Eureka moment recently when I thought of my favorite potato gratin prepared with crème fraîche and Gruyère. Why, I asked myself, couldn’t I make individual scallop gratins using those two primary ingredients? After several attempts I got the amounts and timing figured Continue reading →

By now you’ve probably decided on the menus for Christmas Eve and Day, but if you’re still worrying about what to serve in the morning during this long holiday weekend, this recipe for a Gratin of Eggs, Leeks, Bacon, and St André Cheese is a brunch cook’s dream. I’ve been making this indulgent gratin for over 20 years, always to enthusiastic reviews.

 It’s all-in-one dish that can be assembled the night before, then taken from the refrigerator to the oven the next morning. Toasted baguette slices, Continue reading →

Years ago, my good friend and talented chef, Matt Sunderland, mentioned that his mom always baked a cider pie for Thanksgiving. Intrigued, I asked how it was made. “Not complicated,” he responded, and pulled out a recipe written in typical chef fashion: an abbreviated list of  ingredients and a single brief paragraph of instruction. When I asked him to be a little more specific, he called his mother for extra details.           

The unusual filling is prepared by reducing cider, then cooking this liquid with butter, sugar, and water until thickened. When the cider base has cooled, egg yolks are added to it and beaten egg whites folded in. This simple filling is spooned into an uncooked pie shell, then popped into a very hot oven for 10 minutes so that the crust will start to crisp up quickly. The Continue reading →

Recently, my good friend and longtime assistant, Emily Bell, texted me about some cider pancakes she had made with her teenage grandson. “They were so easy and delicious,” she recounted, noting that the young sous-chef loved them. It didn’t take me long to ask for the recipe!

My friend used a basic pancake batter, replacing a small amount of the milk with cider and adding cinnamon for a spicy accent. She also sautéed diced Continue reading →

A few days ago, while I was looking through a French cookbook that I had brought home from one of our trips to France, I earmarked a recipe for a pasta dish with fall squash and walnuts. A type of squash similar to our butternut squash was roasted and smashed and then combined with cooked penne and toasted walnuts. Grated Parmesan cheese and a good drizzle of walnut oil were final additions.

Continue reading →

I know it’s fall here in New England not because the days are getting shorter and mostly cooler, but because our markets are filled with bins of apples in varying hues of red, green, and yellow. I especially like the Golden Delicious, Pink Lady, and always reliable Granny Smith for making warm apple crisps when autumn arrives. Although I follow the basic formula for these crisps of tossing sliced apples with sugar, butter, and spices, I often add an unexpected ingredient. I’ve combined brandy-soaked prunes with apples for some versions and paired cranberries with apples for a Continue reading →