My Spin on a Classic
Shepherd’s Pie on St. Patrick’s Day is a must for many lovers of the clover. I wanted to do something a little more enticing, but without letting go of the classic taste of this dish. I have succeeded in this … Continue reading
Shepherd’s Pie on St. Patrick’s Day is a must for many lovers of the clover. I wanted to do something a little more enticing, but without letting go of the classic taste of this dish. I have succeeded in this … Continue reading
I just couldn’t come up with a resoundingly dynamic name for this Irish dish. I don’t know if it was writers block or simply it needs no name. Either way, I hope you enjoy this classic twist on an Irish … Continue reading
Seems every time I want to make some type of sweet treat, either apples or blueberries pop up at the head of the line. Maybe it is because I am a Yankee, maybe it the health benefits of blueberries or … Continue reading
Lamb! I just wish it was just a tad less expensive though. But I think that’s why I love it so much, I don’t buy it that frequently. When I do buy it, especially for dishes such as below, I … Continue reading
My grandfather was friends with a lady who defined Maine cooking. She was a BDN columnist from 1951-1994, a highly respected Food Judge, cookbook author, Home Food Economist, Nutritionist and just all around good Samaritan. Her name is synonymous with … Continue reading
Light, puffy goodness with holes have been eaten since the earliest of times. Some have even been found in petrified form among prehistoric Indian ruins. A product of pioneer cooking, the first real doughnuts were introduced to America by the … Continue reading
If you were in New Jersey and made Sloppy Joes, as we know it, for your friends, not only would you get a quizzical look, but probably be lynched. What they refer to as Sloppy Joes is a triple-decker sandwich … Continue reading
I was introduced to Asian pears a year or so before my father(the second Yankee Chef) passed on and they have been my favorite “pear” ever since. If you have never had one, you really should try them. A little … Continue reading
I truly love chowder, but only if it’s made according to New England traditions. That means no muddling the flavor with spices that many professional chefs think enhances the creamy, milky flavor of our old standby. I have seen television … Continue reading
Time to lighten our food load for a bit. I don’t know about you, but I had enough heavy food to last a while yet. A friend of mine who is also a chef, but privately, posted some pictures of … Continue reading
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