Chris Delgross’s culinary faith lies in two trinities: the mirepoix with which so many Italian dishes begin: celery, onion, and carrots. - and the start of great Mexican recipes: onion, tomato and chilies.
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Chris Delgross’s culinary faith lies in two trinities: the mirepoix with which so many Italian dishes begin: celery, onion, and carrots. - and the start of great Mexican recipes: onion, tomato and chilies.
Lucky enough to be voted into the last round of the Marx Foods Integrale Gauntlet, I present my answer to the final challenge: create the prettiest risotto, OR the prettiest photos of the prettiest risottos.
Elin DiAngelo presents the perfect simple summer dinner - cedar plank salmon, grilled bread, a green salad tossed with warm mushrooms and goat cheese, and blueberry crisp fresh from the oven.
Ultrarunner Scott Jurek achieves what to most of us seems humanly impossible on a vegan diet. No animal products, ever. How he does this and why (a question he asks of himself as often as others ask it of him) Jurek traces in a new memoir Eat and Run. He includes recipes.
The Maitland Mountain Farm family - Holly, Heather, Andy, baby Jett, and Peter (not pictured) - in Salem, MA remind us that local foods can be extraordinary, exceptional, and worth tracking down.
This is rice pudding, served hot, laden with the honest sweetness of local berries, the tart love of those ruby red stalks, and almond paste, a little Vienna to sophisticate the ruddy New England basics.
Esther Mathieu is a professional photographer with a definitive style. Her portraits shine with the white cast of natural light on water in New England.
From now on you will know exactly what to do with those weekend guests; The Market in Annisquam serves breakfast!
Vote for my Risotto! MarxFoods has "thrown down the Integrale Gauntlet!"
There’s nothing like dropping batter into hot oil to turn heads.
For those who are have come to dread the cake part of birthdays, this is the anti-cake cake, because there’s no cake at all, just airy mousse and crumbling meringue.
Mole, the savory Mexican sauce most of us know as chocolate and chili pounded to a smooth paste, is a traditional food celebrating Cinco de Mayo.
In the long tradition of Rockport artists, Rocky Delforge, 24, has set up a print-making studio a block away from Sandy Bay. The famous Cape Ann light filters into his organization disguised as clutter in his studio disguised as a garage.
I invite you to send “Food for Thought” a favorite recipe from your mother. The recipe could be her best or her worst, your favorite or the funniest depiction of her. The Prize, a one-of-a-kind assemblage from The Landmark Files' Secret Sources, is a gorgeous dessert setting for four, from the candlesticks to the cordial glasses.
Cape Ann Historian Barbara Erkkila offers this recipe for Finnish Rusks, a delicious, crisp Scandinavian cinnamon toast made from Nisu.
This recipe combines the tastes of horseradish and parsley in an entree, hopefully appropriate for the meal after a seder or for an Easter dinner.
From a sweetened filling, to a hearty torta, to a singular dish molded in a clay pot, ricotta cheese migrated from Ancient Rome across Northern Europe to be part of many cultures’ Easter tradition.
There’s nothing 1970’s health foodie about Maria Speck's cookbook, Ancient Grains for Modern Meals