If you’ve ever found yourself in a restaurant-rich neighborhood in Boston—the South End, say, or Beacon Hill—chances are you’ve seen a white Sid Wainer truck making a produce or specialty foods delivery to the back door of some bistro or … Continue reading
I drove down to Westport, Massachusetts today to visit with Bill Russell at Westport Rivers Winery for an upcoming Yankee story. We’ve just awarded them a “Best of New England” award for their wine tastings and I’m a big fan … Continue reading
We continue to plug away at recipe testing for this year’s Yankee Cookbook, whose theme is “lost and vintage” recipes. Today’s test was for a dish that I already plan to put into regular rotation: zucchini pancakes. This is my … Continue reading
Not to sound too provincial, but when something really big and exciting happens to you in New York, the significance and excitement seem magnified by a thousand. On Monday night, my book, The Apple Lover’s Cookbook, won big: an award … Continue reading
Today I had the pleasure of speaking to a group of sophomores at the John O’Bryant school in Boston’s Roxbury neighborhood. Their teacher, Ian Doreian, contacted me several weeks back to say that his students were going to do a … Continue reading
I was in my hometown of Windsor, Connecticut recently and I had the kind of craving that goes beyond food and deep into nostalgia. And in sharing this remembrance of things past, I’m hoping to get some help from any … Continue reading
I was out of my kitchen today and into the studio of WSFB, Hartford’s CBS affiliate. The station has a great local news magazine show, Better Connecticut, and I’ve made a few appearances since December. Those two crazy kids in … Continue reading
What a day! I am so excited about this post. Waffle iron brownies, folks!! It’s an idea from a 1953 issue of Yankee and it’s fantastic. Really, I’m just so excited about my job right now. I’m working with Aimee … Continue reading
Shirred eggs sound fancy, but really they’re just oven-baked eggs with some sort of creamy-cheesy topping. And because they’re so very easy to make, especially for company, they are just the sort of dish that every home cook should have … Continue reading
Bad habits. They happen to all of us. And even though I know better, I sometimes get lazy about properly preheating my pan before I begin cooking in it. I put the skillet on the heat, add the oil, and … Continue reading