“You have a ratatouille garden!” Julia Child exclaimed to her Cape Cod hostess, Jane Thompson,“we’ll have ratatouille for dinner.”
Welcome to heatheranneatwood.com, where I keep track of my projects. Ask me questions! haatwood@gmail.com
All in Uncategorized
“You have a ratatouille garden!” Julia Child exclaimed to her Cape Cod hostess, Jane Thompson,“we’ll have ratatouille for dinner.”
These are husk cherries, old fashioned yellow fruits fatter than a blueberry, sweeter than a gooseberry, and subtler than a cherry.
“Northeast Health System is at the forefront of this revolution in recognizing that the philosophy of ‘first do no harm’ extends to the food served to patients, families and caregivers.”
“Recently, I’ve really been into Ethiopian food,” food blogger Janis Tester told me when I asked what she was making these days.
I was aiming at a composed summer salad - a variety of summer vegetables prepared a variety of ways, grilled, roasted, steamed, fresh and fried.
My mother strongly believed in preserving heritage species, and she believed in the beauty and gifts of fruit trees. There’s an organization in Boston that believes the same: The Boston Tree Party is working to plant heritage apple trees throughout Boston and its suburbs.
Need a recipe for lemon soufflé or 18th c. walnut catchup? I send you to the stacks of the Schlesinger Library at the Radcliffe Institute, Harvard University, in which are 20,000 cookbooks and cooking related materials.
“There’s nothing more real than handing someone a plate of food - you can’t connect on a deeper level." - Jen Perry of The Open Door
A raw milk dairy in the woods, local tomatoes in the convenience store, homemade bread in the hardware store - welcome to Ashfield, MA.
Stage and screen actress Jacqueline Knapp cooled our porch crew with Saketinis: icy cold Hendrick's gin and Sake floating a fresh slice of cucumber.
Here's a recipe from Annie Copps for the best open faced tart you'll ever make.
If you’re not actually sipping Campari in Genovese cafe right now, attend the Rialto Summer Wine Barbecue this Wednesday evening; this year's theme is Liguria.
Shauna Joyal's mother likes to show off this recipe in one of her fabulous glass dishes. It's a fruit soup originally made with fresh currants from Shauna's great grandmother's yard.
Grass-fed, New Zealand rib-eyes from Marx Foods, these were not grocery store steak; this was earth and sky interpreted through flesh. These steaks bled fescue. They were tender like buttercups.
How DO you know a great recipe when you see it? People who cook just do.
Probably one of the most serious farmers north of Boston, Marvin Roberts doesn’t have a stand at the farmers‘ markets, but his half-acre is like the Fertile Crescent in a dense residential neighborhood.