Welcome to heatheranneatwood.com, where I keep track of my projects. Ask me questions! haatwood@gmail.com
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.”
These are husk cherries, old fashioned yellow fruits fatter than a blueberry, sweeter than a gooseberry, and subtler than a cherry.
I like my lobster shucked, in a steaming milk and wine-laced broth, dancing with sweet kernels of fresh corn. There is no need for hammers or strength, just a spoon.
“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.