Tammy
total posts: 43
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Summer squash soup for your glut of CSA zucchini.
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Northern Italian-style porchetta. Perfect for Easter!
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Shrimp fried rice: the best use for leftover rice.
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Red lentil soup inspired by Cafe Algiers, Harvard Square, Cambridge, MA.
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Rhubarb pie, hold the strawberries. Deliciously tart.
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Peanut butter pretzel cookies. Salty, sweet, addictive.
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Masala fried chicken: Spicing up a Southern favorite with Indian flavors.
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Herbed buttermilk dressing and a refresher course on salads.
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Mussels in a green curry: Good for you and good for the environment.
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Bread and butter pickles: perfect for cravings of all kinds.
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Maple ice cream made with pure, local maple sugar.
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Little goat cheesecakes with blackberry compote: an easy way to incorporate local ingredients.
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Cranberry cardamom turnovers and a cautionary tale.
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Spiced tomato jam: it ain't your mother's recipe!
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Gazpacho. This is the real deal. Drama is optional.
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This peach blueberry pie was worth the whining.
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Rainier cherries: picking your own in Massachusetts.
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Local cherries in Port over ricotta: simple and sweet without being cloying.
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Dorie Greenspan's lemon poppy seed muffins with a surprise: locally made blackberry/blueberry jam.
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Another use for your springtime fava beans: bruschetta with prosciutto and honey.
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Fried apple fritters: an old Appalachian family recipe.
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Morels and asparagus: the perfect springtime marriage.
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Sesame-pickled carrots with ginger from Quick Pickles.
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Beet chips: Using up the last of my winter CSA vegetables.
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Mussel and chorizo soup inspired by Five Fifty-Five in Portland, Maine.
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The secret to a great Reuben is in the ratio. And homemade sauerkraut doesn't hurt, either.
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Is something burning? That would be my bourbon sauce for Mustard-Glazed Parsnips!
