Ro’s Recipes: Faerie Fungi—Madeira Mushrooms with Parmesan Polenta

July 15, 2016 by Ro Howe

Untitled

By Ro Howe

Mushrooms are sometimes referred to as “vegetable meat” and can happily be used as alternatives for vegetarian guests. as they have a dense flavor and texture that can pair in a similar way to meat proteins and wine.

Read More »

Ro Howe’s Recipes: Smoked Chicken Salad with Lemon Tarragon Mayonnaise

July 8, 2016 by Ro Howe

Untitled

By Ro Howe

Smoked chicken breast is packed with flavor, and because it is smoked over low temperatures with its skin attached to protect and baste the flesh beneath, it remains tender and succulent.

Read More »

Ro Howe’s Recipes: Classic Pub Sausage Rolls

July 1, 2016 by Ro Howe

Untitled

By Ro Howe

British pubs are not about party or jolly or drunkenness, which is frowned upon. They’re about feeling “at home,” so the food offered is typically what can be eaten in comfort without the fuss n’ bother of preparing it yourself.

Read More »

Michelina’s Snails

June 29, 2016 by Amy K. Hughes

NonnaMichelina_1986(1)

By Amy K. Hughes

Snails were on the ceiling, under the fridge, heading up the walls. The dish, Nonna Michelina explained to me, would involve feeding the snails for several days to purge them of what they had been eating outside and to season them. She would feed them polenta and fresh herbs and give them wine to drink.

Read More »

Ro Howe’s Recipes: Pan-Roasted Asparagus/Tomato Fusilli Carbonara

June 24, 2016 by Ro Howe

Untitled

By Ro Howe

Pasta carbonara—that simple, hearty dish based on eggs, cheese, and pancetta or guanciale bacon—is here translated into a flavorsome vegetarian dish.

Read More »

Molly Fisk: The Fisks Do Not Like Vinegar

June 4, 2016 by Molly Fisk

6916044134_8d20740afc_z

Not that I plan to base my future behavior on vinegar. But when she said “The Fisks do not like vinegar,” I felt such a rush of belonging. I am a Fisk. And it’s true, I do not like vinegar! We are united! I am not alone!

Read More »

The Wednesday Five: Women and the World of Chefs

April 13, 2016 by Women's Voices For Change

Untitled

In this week’s Wednesday Five: one woman makes ‘Food & Wine’ 2016 best new chef list; executive chefs and the gender gap; women chefs and the lack of equal pay; a chef’s first person narrative on when her male assistant made more money than her; and food star Sara Moulton is still cooking and teaching after her Julia Child days.

Read More »

Roz Warren: Damn! It’s a Low-Salt Life for Us

April 4, 2016 by Roz Warren

OLYMPUS DIGITAL CAMERA

By Roz Warren

Pouring salt on my food is one of the cornerstones of my identity. “Would you like some soup with your salt?” my brother-in-law will joke, watching me rain salt into his delicious homemade fish chowder.

Read More »

Ro’s Recipe for Valentine’s Day: Molten Chocolate Cake

February 11, 2016 by Ro Howe

Untitled

By Ro Howe

In the name of modern love I offer this recipe for molten chocolate cake. Believe me, it is a no-sweat, stress-free, most romantic way to end a delicious dinner.

Read More »

Lunar New Year: Enter the Monkey

February 8, 2016 by Pat Kinney

Photo by Pat Kinney

By Pat Kinney

Asian and other communities around the world are celebrating the Lunar New Year, or Spring Festival, by gathering with families and enjoying festive meals.

Read More »

Ro’s Recipes: Deviled Lobster Mac and Cheese—Comfort Food for Cold Climes

January 20, 2016 by Ro Howe

mac

By Ro Howe

What are your emotions telling you that you want when the weather is all upsy-daisy-downsy-dew?

Read More »

Vigilia di Natale — Feast of the Seven Fishes

December 24, 2015 by Ro Howe

Untitled

By Ro Howe

The custom of Vigilia di Natale was practiced by the impoverished, land-working classes of southern Italy. Through immigration to the US this meal became known as the “Feast of the Seven Fishes.”

Read More »

The Warmth of the Season

December 20, 2015 by Judie Rae

7115018647_4ba28220fc_z

By Judie Rae

Today, in an effort to avoid the mass consumerism that has overtaken the holiday, I still bake, only now it’s biscotti for friends. While this twice-baked delight is a great deal of work, the smells that permeate the house let us know that the holiday is near. Paired with a special bag of coffee, which I purchase on sale, the biscotti make a special gift for the postal person, the propane-delivery man, and the secretaries at the college where I teach.

Read More »

Ro’s Recipes: Madeira Squash Soup

December 15, 2015 by Ro Howe

Untitled

By Ro Howe

As you walk through the aisles of the market — farmer or super — allow winter to seduce you with late autumn’s bounty: apple glory galore, pumpkins, beauty beets and squashes of all shapes, sizes, colors and density.

Read More »

Ro’s Recipes: Mulligatawny Soup

December 10, 2015 by Ro Howe

2950121235_e5c33f5cb6_z

By Ro Howe

I had the benefit of being brought up multi-culturally in my early years. One of the cross-cultural dishes I ate was mulligatawny soup. It is based on an Indian chicken and lamb curried broth served with rice.

Read More »