November 2011

If we had to pick one of our favorite kitchen items, it would be the Emily Henry Flame 7-quart Stewpot. It comes in a couple of sizes, but the 11-inch seems to be the most practical. We have it in figue, a deep purple color, as shown in the photograph. It makes a wonderful gift […]

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Green Miso Soup

November 25, 2011

Six ingredients and a few simple steps come together into a quick, easy and super-healthy soup. Uplifting and vibrant, it is the sort of thing we like to have around this time of year when eating consists mainly of heavy foods. We especially like it in the afternoon for lunch or to sip at the […]

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If you are together with family for Thanksgiving, you may have a houseful and will want to make a meal of something lighter and healthier. Lentils are a good option: they do not require too much cooking time, are a good source of non-meat protein and most people (kids and adults) like to eat them. […]

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Although for Thanksgiving we generally try and knock out as many make-ahead dishes as possible, we are making an exception. This simple free-form tart requires just a handful of ingredients and is meant to be rustic. Not only is this wonderfully delicious, it is remarkably easy (don’t be intimidated by the recipe’s length – it […]

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Tip: Never put a meal together in a careless, eclectic or incoherent way. The same goes for the table; we don’t like to overdo it when it comes to setting the table for a special dinner. We prefer to dig into our cabinets, mix and match, and create something with a little style and simple […]

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Instead of satisfying your (or your kids) afternoon hunger with cheese, crackers, various dips, muffins, or cookies, try a cup of vegetable soup. We have started a habit of keeping warm soup on the stove top as an afternoon or after school snack. It curbs the appetite, prevents overeating at dinner and strengthens the fluids […]

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Fresh apple cider is one of fall’s treats and the quality of the cider does make a difference. If you can, splurge on unfiltered, unreconstitued, locally-produced cider. It will not keep in the fridge as long as the pasteurized version, but it tastes better and is not stripped of all of it’s healthy properties. When […]

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Mussels are like a secret weapon: they are abundant, sustainable, nutritious, delicious, gorgeous and inexpensive. We doubled this recipe to feed two families last Sunday night and the total cost per person was a buck seventy-five ($1.75) in mussels. Serves 4 1/2 lb. good quality, thick bacon slices (try smoked) 2 lbs. mussels, debearded and […]

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Celery Root Bruschetta

November 8, 2011

Celery root is becoming more popular with home cooks and can be found at most markets (regular and farm) in the fall and throughout the winter. Going beyond mashing or pureeing, roasting it is a great option. We like this idea of using it as a wintery topping for bruschetta. The origins of bruschetta (pronounced […]

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You may have had enough already of pumpkin, but we haven’t. This recipe makes a wonderful after-school treat, as well as a weeknight dessert and a morning snack. As memory recalls, this is one of Renee’s. She is a dear friend and a terrific baker. We’ve doubled the recipe so that you can make just […]

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