Here's a recipe from Annie Copps for the best open faced tart you'll ever make.
Welcome to heatheranneatwood.com, where I keep track of my projects. Ask me questions! haatwood@gmail.com
Welcome to heatheranneatwood.com, where I keep track of my projects. Ask me questions! haatwood@gmail.com
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 It's a fruit soup originally made with fresh currants from Shauna's great grandmother's yard.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.
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.
Here is Dane Tullock's recipe for Pan-Seared Trout; I call Dane the Hemingway of cooks.
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.
Lee Natti, 92, first came to Lanesville as Virginia Lee Burton’s Houghton Mifflin book editor. She became a children's book author herself, and offers her favorite blueberry cake recipe.
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!"
Ask Tom Silva of This Old House what his favorite North Shore restaurant is, and he answers with the same authority with which he firms a shaky newel post, “Lograsso’s in Rockport.”
Diana Rogers, a certified nutritional therapist and passionate advocate of the Paleo diet, hails this African-shaded Moqueca - Brazilian Fish Stew - as a wonderful example of the nutrient-dense recipes in her Paleo recipe box.