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When E and I go out for dinner we often like to eat at the bar rather than at a table for two, and we particularly gravitate to places where we can si...
This was my first try at the Paper Chef competition, a fun web event modeled on the Iron Chef competitions on the Food Network: a group of "secret ing...
Recently Alanna, of Veggie Venture by Kitchen Parade, and I were having a wide-ranging discussion by email and somehow we got on the topic of "carryin...
About ten years ago I developed this dish in response to the presence of big cheap artichokes in the supermarket produce section. For some reason I ha...
It's artichoke season, which means that large 'chokes for relatively low prices are abundant in the markets right now. As luck would have it, it's als...
The Maine scallop season closes this week so I made sure I got a share of the last catch from the Port Clyde Fresh Catch rep at the Portland Farmers' ...
I've been exploring some possibilities with persimmons lately, and so earlier this week I decided to try to put together a persimmon salsa. Part of my...
Baba ganoush is everywhere but it's rarely satisfying if you've had the real thing. I was fortunate to have a Lebanese-American friend a while ago who...
I get these baby squid, imported from Vietnam, in 2-1/2 pound frozen blocks at the Asian market. They are very tender, so I've found a lot of pleasant...
I set out to reinterpret the shrimp po'boy, as seen through my New England lens (I grew up in Michigan but have lived my adult life almost entirely in...
A simple salad recipe: thinly sliced roasted beets, goat cheese and arugula, with a tarragon vinaigrette....
Elise's mother Joan lives in Baltimore, and of course we visit her there, and of course, like everyone who goes to Baltimore, we love to have crab whe...
We're having fun with Irish food this week! Boxty is a traditional Irish dish, primarily from the North. As you might expect, it's another preparation...
To me the trick with exotic or wild mushrooms is to prepare them in such a way as to not hide their distinctive, delicate flavor. Also, I like to be a...
Oyster mushrooms have become regularly avalable in supermarkets over the last few years, and when I see some nice big intact clusters of these exotic ...
This simple soup -- which was inspired by a comment from Dylan of Eat, Drink & Be Merry -- has a unique and memorable flavor which would work very wel...
I promise this is the end of the Brussels sprouts for a while! But I thought I would throw this one in because if you have a sprout-hater coming to y...
Our friends Kit and Carrie are great and frequent entertainers. One of their secrets is that they always have some interesting nibbles available when ...
I developed the basic recipe for these pancakes when I was preparing an entry in the Paper Chef competition in which one of the ingredients was carrot...
One of our favorite dishes in the summer is this seafood ceviche, which appears on the home menu around the middle of July when the yellowfin tuna arr...
Here's another dish to consider as you plan your Christmas Eve Feast of the Seven Fishes, or any time you want a tasty bite to start a meal: lightly b...
Here's one more way to prepare your Christmas smelts. Battered and fried crisp, this is the most popular way to cook them, and no wonder...these littl...
We were having our newlywed friends Tom and Hugh over for a celebratory glass of bubbly on the deck and I had nothing in the way of snacks to put out....
Gravlax is a glorious creation: wild salmon, firey orange-red to begin with, is cured with salt, sugar and herbs. The meat firms and achieves a kind o...
This simple recipe for a summer treat was inspired by a long-time favorite recipe for "Chutney-Stuffed Deviled Eggs," in Sara Leah Chase's Cold-Weathe...
Duck Liver Paté on Toast This recipe was adapted from one in Jacques Pepin's Kitchen: Cooking with Claudine. 6 oz ground pork 2 large shallots, choppe...
With the holiday entertaining season heating up in earnest now, brunch recipes will come to the fore. This recipe was developed as my contribution to ...
There was a snowstorm a couple of days ago and when I stopped at my local fish market they apologized for the sparse selection in their display case. ...
Maine lobsters get all the attention but Maine crab is a star in its own right. Available fresh-picked in plastic containers all over the state, it ha...
This tasty and light tomato dipping sauce recipe has long been a favorite for entertaining at our house. It's quick, looks great and, when served with...
We love cheese in this house and lately we've been sampling our way through the aged artisan cheeses being made up the road at Hahn's End. We usually ...
We love artichokes – even though they're hardly a local product here in Maine – but preparing them is a pain, so when I can get baby artichokes I alwa...
In my book, celeriac is an endlessly interesting root vegetable, combining the taste and healthiness of celery with the consistency and versatility of...
My guacamole is so damned good that people ask for it all the time, and then they want the recipe. I know: it's just guacamole. But something about m...
Kevin over at Seriously Good made a calzone a few weeks back which got me thinking about these little cousins of the sandwich, the pizza and the Corni...
This is the simplest and probably the most popular way to cook and eat Maine shrimp: boil them in salted and herb-perfumed water and just set them out...
I've been playing around with porcini mushrooms lately and came up with these dangerously addictive little meatballs. I think it's the combination of ...
A pissaladiere is a traditional Provençal tart which gets its name from the anchovie paste, pissala, which is the essential ingredient. Like most trad...
Pierre Franey once made a comment to the effect that "the main reason to cook mussels is to make the beautiful broth" into which crusty bread can be p...
There are about as many recipes for oysters Rockefeller as there are varieties of oyster. Most include bread crumbs, cheese, butter, cream or some com...
Okay, somebody has to stop me! Last week I went crazy with Brussels sprouts and I thought I had it out of my system. But yesterday Molly at Orangette ...
These little seasonal fish call out to me every time I see them in the fish market in winter and early spring. Relatives of salmon and trout, they are...
A few days ago I was doing my shopping with the first snowstorm of the winter (which hasn't even technically started yet) bearing down on us and sudde...
This post was an entry in the Paper Chef competition, a fun web event modeled on the Iron Chef competitions on the Food Network: a group of "secret in...
I know the barbeque police are going to be all over me for this, but sometimes I don't want to spend all day smoking ribs, so I developed this easy sh...
The holidays are coming fast so it's time to brush up on all the fast and yummy apps and finger foods you'll be needing. This one is so simple that it...
Here's a nice first course for the Thanksgiving table: a creamy soup made of roasted butternut squash, with a little island of red rice pudding in the...
Now that we all know what rutabaga is, we can think about all the wonderful things we can do with it. These "fries,