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Thursday, April 12, 2012 04:09 pm
We’ll be serving this rice salad primarily because it’s so delicious, but it’s also a nod to Ashley’s university experience in New Zealand: the recipe comes from a friend in Au...
Thursday, April 12, 2012 05:59 am
By the time you read this, it’ll be over. With luck I’ll be stretched out in a lawn chair, cold iced tea in hand, enjoying my house and yard, which will be in better condition than they ha...
Thursday, April 12, 2012 05:59 am
Steaming the shrimp mixed with these spices, aromatics and beer makes them extraordinarily flavorful. And Jasper White’s remoulade is fantastic.For the remoulade:•    1 c. go...
Thursday, April 12, 2012 10:33 pm
Lemon curd is wonderful in any guise, but Meyer lemons with their floral note and intense fragrance make it even more delectable. And particularly appropriate to use as the filling between the wedding...
Thursday, April 12, 2012 01:52 pm
Because warm weather arrived so early this year, we’re hoping to be able to use local asparagus.A low to moderate heat is desirable when grilling vegetables. If you are using a charcoal grill, p...
Thursday, April 12, 2012 06:03 am
•    1/3 c. roasted hazelnuts, skinned•    2 large roasted red bell peppers, peels and seeds removed, either freshly prepared or bottled, about 1 1/2 c. •&...
Thursday, April 5, 2012 04:11 pm
“Why is this night different from all other nights?” asks the youngest child at the elaborately set dinner table as dusk darkens the sky outside. So begins the first night of the most wide...
Thursday, April 5, 2012 10:41 am

with sweet potatoes, carrots, prunes, and apricots and a Halkie (potato kugel) topping.

Radwine’s tsimmes is another classic Jewish dish – one he’s adapted from Joan Nathan’s Jewish Cooking in America.” Tsimmes is a Yiddish word meaning fuss and comes from...
Thursday, April 5, 2012 03:58 am
Kitterman’s beef brisket originated in an unlikely place: Fargo, N,D., where she and her husband, Jay, worked briefly after their marriage. “We had this brisket at a friend’s, and ...
Thursday, March 29, 2012 02:55 am

There are lots of other spring edibles in the wild

So far it’s been an iffy year for local morels, those wonderful wild mushrooms whose cratered caps resemble sponges. In fact, “sponge mushrooms” was what my family called them; I did...

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