Recipes

  • Warm up with corn chowder 

    Warm up with corn chowder 

    Now that summer is officially here, I’ve been hankering for a good bowl of corn chowder; thick, creamy, sweet and rich, flecked with fresh herbs, plump kernels of yellow corn and soft pillows of perfectly cubed potatoes. Chowder isn’t often something that one thinks of as a summer food, but when the fog rolls in,

  • Celebrate spring with baked asparagus

    Celebrate spring with baked asparagus

    Of all the world’s vegetables, asparagus are probably the most prized and elegant. Food historians date this perennial plant’s young shoots, which appear in the first warm and wet days of spring, as early as 3000 B.C. in Egypt. By 1469, asparagus were cultivated in French monasteries and greenhouses and enjoyed by the upper classes

  • Fried rice more than a catchall for leftovers

    Fried rice more than a catchall for leftovers

    Fried rice is a meal-in-a-bowl; typically a dish of cold cooked rice that is stir-fried with a mélange of colorful diced vegetables and often meat. A deeply satisfying bowlful, fried rice can be eaten as a snack, as street food, or as a glamorous addition to a banquet-style meal. The perfect foil for leftovers, fried rice adapts to a wide variety of tastes and textures.

  • Saluting Susan B. Anthony

    Saluting Susan B. Anthony

    Susan B. Anthony’s cake was flavored with a little almond extract. Apparently, she served it plain, with no indication that it should be improved with frosting. Sponge cake alone has a light, airy texture, but it is rather dry.