Thursday, July 18, 2019 12:01 am

What to do with too many cukes

 Overcome by the zeal of spring gardening, I planted way too many cucumber plants and am once more inundated with daily harvests of bright green fruit. In addition to filling out my dinner table ...
Thursday, July 11, 2019 12:01 am
 My summers during college and dental school were spent farming with Julianne’s grandfather, Bob Stevens, on North Cotton Hill Road. We were what was known as a “truck farm,” a term that he...
Wednesday, July 3, 2019 12:01 am
 The grill can be difficult to master. Grilled chicken legs, for example, sounds straightforward enough, but cooking them evenly without burning the skin into a mess of char takes attention and t...
Thursday, June 27, 2019 12:01 am
 In a recent op-ed published in the New York Times, renowned chef and author Dan Barber wrote: “As a chef I can tell you that your meal will be incalculably more delicious if I’m cooking with...
Thursday, June 20, 2019 12:01 am
I’ve often wondered why, amongst the superfood dino kale and Brussels sprouts craze, old-fashioned cabbage hasn’t been more celebrated. Versatile, inexpensive, nutritious and only 22 calories per ...
Thursday, June 13, 2019 12:01 am
 Food and music top the list of things I’m passionate about. Several years ago I saw a southwest Louisiana band called the Red Stick Ramblers who played a mix of Cajun, Texas Swing and gypsy ja...
Thursday, June 6, 2019 12:01 am
 The heat of summer seems like an odd time to crank up the oven, but there’s never a better time for chewy, flavor-packed focaccia. This recipe was the gateway bread for me, introducing me to t...
Thursday, May 30, 2019 12:01 am

Bagna cauda brings back memories

 Once upon a time, in the early years of my life, before downloads and streaming, there were record clubs and book clubs. The now-defunct Columbia House Record Club gave me my first opportunity t...
Thursday, May 23, 2019 12:01 am
 Known by old-timers as “pie plant,” rhubarb is one of the first local produce offerings of the season. The ruby red stalks yield to a soft delicious pulp when baked or stewed and have a dist...
Thursday, May 16, 2019 12:01 am
 I jump on my bike and head to my neighborhood grocery store, a five-minute ride from my apartment. On the way I make a quick stop at Lang Bakery for a banh mi sandwich and a cup of Vietnamese ic...

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