For those undecided on 2012's last meal -
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Raw, vegan, gluten-free, these appetizers are so healthy they're chic; they keep you in the party this week with leaner; cleaner culinary times in sight.
Not for the vegetarian, the squeamish, or the non-traditional. This is Reality Mincemeat; beware of tongue.
Asian flavors usually cure me of the holiday line-up of cream and sugar-festooned cuisine, but I’m not ready to stray that far culturally yet; this stew is everything you need this week: local ingredients and fresh taste without reminding us of leftovers.
The day before Thanksgiving is the real holiday; you spend the day in the kitchen, your shirt covered in flour, listening to great radio.
A recipe from the very beautiful blog Local Milk, this buttermilk pie leaves others behind, mostly because of this super-crusty cornmeal-nubbed crust, ready to dosey-do with the lemony and nutmeg custard filling.
A winning way to prepare cabbage, packed with nutrition, piled high in our local CSA's right now.
An authentic gingerbread made with seawater and rum adapted from Joe Froggers; we make cookies to honor the Lanesville Fish Shack.
Here are some photos of my current favorite kitchen and my current favorite leather bag, both hand-made by Robert Hanlon of Walker Creek Furniture.
Like many generous lunch-providers before me, I recently served Joe Froggers and Fish Shack Chowder to the crew in Lanescove renovating the historic Fish Shack.
Having made my share of quince tarte tatin, I think this Folly Cove quince pudding - with meringue-like levity - the very best stage for the singular honey and jasmine fragrance of quince.
This is a fascinating recipe for a Japanese broccoli tossed in a dressing made with smashed tofu, miso, sesame, and vinegar.
Caleb Daniloff runs marathons through the cities he once knew only drunk and addicted, and he has a great pasta recipe.
Discovered deep in the dessert section of “Recipes and Finnish Specialties,” this meringue cake strikes me as something old that’s come around again.
“You have a ratatouille garden!” Julia Child exclaimed to her Cape Cod hostess, Jane Thompson,“we’ll have ratatouille for dinner.”