As the mother of two recent college students, I’ve heard plenty of complaints about dormitory food. Basically, they boiled down to this: Too often, the food wasn’t very good, and it wasn’t very good for them. And in my son’s…
When Pat Dougherty makes his Grilled Raspberry Chipotle Pork Loin, he likes to accompany it with grilled corn in the husk and sliced fresh fruit.
“The corn, first grilled, then brushed with the basil-pesto butter sauce, and the cooling contrast of peach…
I got up early Saturday morning to join my parents on the long but lovely trek to Wind Ridge Farm in New Melle. We planned to pick blackberries and peaches. I try to make blackberry jam at least once a year,…
Eggplant is often compared to a sponge because it can soak up vast amounts of oil as it cooks. This recipe from Cook’s Illustrated avoids that problem with a clever technique: salting the eggplant and precooking it in the microwave before…
Here’s another take on tiny cupcakes, this one from “From Small Plates, Perfect Wines,” by Lori Lyn Narlock ($16.95, Andrews McMeel Publishing).
As a bonus, recipe uses 3/4 cup of zucchini, so prolific this time of year.
Mini Summer Squash…
Outstanding in the Field is an organization that holds gourmet dinners right in the middle of organic farm fields. The dinners are expensive, elaborate and sell out regularly. Alas, none are scheduled for our area.
However, a new cookbook will let…
No one wants to waste food, especially in this era of ever-rising prices. One way to conserve is to pick pick fruits and vegetables that in their prime, not under- or over-ripe.
Farmers’ Almanac has these suggestions to help you shop…


