The cucumber season is at full tilt, and friends have “gifted” me more than 60 pounds of pickling cucumbers. Bright green, blocky, crunchy fruit that ranges in size from 4 to 6 inches long. The perfect type for making old-fashioned crock pickles. Of all the pickles I make, these crock pickles are my favorite because …
Since the Fourth of July, we’ve been enjoying warm sunny days, brilliant blue skies, and balmy, starry nights. For those of us who wait 10 months for its coming, summer is the easiest time of year to entertain. We surrender to the call of the wild and move all of our eating outdoors with barbecues …
It’s strawberry pickin’ season! There is nothing more delicious than a sun-ripened sweet strawberry just plucked from the vine. I’ve been out picking twice now, treating my family and friends to perfectly ripe, juicy red berries, served up with cream or yogurt, in smoothies, on pancakes, and in pies. The recipe for Strawberry Cream Pie …
A riff on the fruit cream pies made infamous by Helen’s Restaurant in Machias. This recipe makes 8 generous servings.
My foodie adventures started over four decades ago in Southern California when my Aunt Sharon moved from her East Coast apartment in Washington, D.C., to sunny Pasadena. For years, my annual visits were centered around enjoying the food of culinary icons like Wolfgang Puck, Alice Waters, Jonathan Waxman, Susan Feniger and Mary Sue Milliken. No …
Rhubarb Crisp is one of our family’s favorite springtime desserts. Ruby red chunks of fresh rhubarb are combined with Maine maple syrup, covered with a topping of rolled oats, coconut, brown sugar and butter, and baked until the filling is set and the top is golden brown and crunchy. The flavor is first tart and …
The delicate batter toasts up perfectly in a muffin tin Maine Crab Cakes Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseMain Dish CuisineSeafood Maine Crab Cakes Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseMain Dish CuisineSeafood Ingredients ½ lb. Maine crabmeat 1 cup whole-wheat bread crumbs 2 Tbsps. mayonnaise …
In the late 19th century, crabs were only enjoyed along the East and West coasts of the United States. Often found in the traps of lobster fishermen, these crustaceans were considered quite dangerous, as the pinchers of the two front claws could pierce the skin. And the meat was hard to access. Still is, as …
