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Delicious Chard Soup with Cannellini Beans, But What to Do with Chard Stems?
What was I thinking when I planted so much rainbow chard? I love the brilliance of the yellow, red, pink, orange stems that sport deep green leaves. Such generous plants, gorgeous to look at and...
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Sweet and Spicy Green Tomato Pie
Years and years ago, my friend Susie Hutchins in Worcester, Massachusetts, made green tomato pie which I recall enjoying very much. Susie’s gone now and though I think I got the recipe from her, alas,...
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Cranberry Bread with a Blast of Orange
Studded with cranberries and fragrant with orange rind and juice, this bread is an ideal accompaniment to holiday meals. It is not too early to accumulate a few recipes with the holidays in mind and...
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How Not to Worry About Thanksgiving Plus a Couple Spins on Butternut Squash
For weeks now, I have noticed a tizzy developing in newspaper food sections, food sites on the web, and cooking shows about Thanksgiving which is–egad—next week, early this year. Many imply we are...
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A Glorious Apple Cake
It is Wednesday and tomorrow is the big annual Thanksgiving Feast for which I expect many of you are too busy cooking to even read this column. So when your turkey is all carved up and there are only...
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The Continuing Saga of Apple Pie Cake
When Carol Taylor in Frankfort asked us to find a recipe for apple pie cake, I never imagined that there could be so many varieties of it. Most of the time, this item appears to be a mash-up of pie,...
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In Pompadour Pudding Chocolate Meringue Floats on Vanilla Custard
Joyce Cornwell in Lamoine set us off on an exploration for Pompadour Pudding, a custard topped with a chocolatey meringue that she made some recently because her husband enjoyed it as a kind of...
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Make Eggnog Now for Holiday Entertaining
For years Fanny Farmer’s recipe for eggnog stood as the Christmas and New Year’s classic at my house, a wonderful recipe and very spirited. After a conversation with Sarah Walker Caron, my editor here...
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Julia Craigs’ Meatless Mincemeat in Time for Pies
Mincemeat has been around for centuries, a way to preserve meat during butchering season, taking all the small tough bits, cooking them well, then chopping them finely and mixing them with apples,...
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Handy Flexible Cheese Balls for Holiday Parties
With another week of Christmas and New Year gatherings still to enjoy, here is a handy, flexible recipe for an appetizer I collected from my friend Kathy Kerr who picked it up from her sister. Called...
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