- something from my mother's recipe box.
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
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.
A jar is the most transportable vessel there is. Civilizations have successfully packed foods in jars - clay and otherwise - and gone on picnics or voyages for centuries.
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.
News from Alprilla Farm: The fresh ginger root will be back, and there’s a new, ten and a half foot wide red toy in the barn - a combine.
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
Shauna Hinchen-Joyal and Linda Currier can attest to the magic of macarons, but when they describe the process, one wonders how on earth the pastry survived five hundred years of uneven oven temperatures and humidity.
I predict Annie Schennum’s “Ginger Chicken Thighs with Sweet Potatoes” - using stem ginger - is about to dethrone Chicken Marbella as the potluck favorite.
Happily for those of us who love The Roving Home blog, but miss walking into Sycamore Hollow, Sarah Kelly will be having a show of her work - titled “Home (re)Cycled” at the Tusinski Gallery in Rockport.
I baked The Barefoot Contessa coconut cupcakes for an event once, and spent the next two years repeating the effort. Every time I was invited to anything I was asked to make those amazing cupcakes.
Did you know you can donate excess garden produce to your local food assistance program? There's an easy way to learn how and where at AmpleHarvest.org.
In this Irish Kedgeree the pink of the smoked salmon is beautiful with the yellows of the rice and eggs. It would beautiful in an Easter Brunch if you don't get around to making it for St. Patrick's Day.