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recipes

Chowder for the Wolf at the Door

When 10 pounds of potatoes and a couple dozen ears of corn show up unannounced, welcome them home to the chowder pot. After transforming our backyard into a lobster fest for 65 or so guests in September (three years running for this festive event), a few items found themselves left behind by those who pitched in to make the meal happen. The lobster pit not only provided heat for Maine’s …Read More

Apple Soup Sendoff

Farewells bring on mingled emotions. Some signal “goodbyes” and others “so longs,” with hopes to stay connected even over long distances. When the time came to farewell Hungarian friends last week, I wished them well but the family was sad to leave and none of us wanted to overshadow the moment with the permanence of a goodbye. For my friend, Orsy, the thought of returning to Budapest brought on more …Read More

Pisco and pastries south of the world

Some people naturally throw parties where the food, company and spirits are all good. Over the last two years during a stay in the Hudson Valley, friends from Chile repeatedly shared their party flair. It started at Andrea and Rodrigo’s baby shower, where guests sampled a beverage featuring pisco, colorless brandy with an alcohol content that can rise above 40 percent. The hosts served piscola, a chilled blend of cola …Read More

Day-old bread panzanella

With your best extra virgin olive oil and a loaf of day-old crusty bread, add a few juicy tomatoes and toss up panzanella. Try this amazing and simple take on the Tuscan salad in my Cook On food column.

Korean hot pepper paste kicks up sauce

A deep red hot pepper paste, gochujang, serves as the fiery base of Korean specialties and the essential ingredient stocked throughout Korean kitchens may surprise the most daring global diners with a lesson in heat. Read more in my Cook On food column

Confined Confection

For the past few weeks, it feels as if I’ve been camping out in my own kitchen. To acclimate a four-legged family member to our home, we gated off and puppy-proofed that room. We may come to regret the kitchen location, but it seems to make sense for the baby who needs easy access when heading outdoors on quick notice. Already named “Denver” before he joined us, this puppy’s routine …Read More

Share Some Luck with Spinach Pie

By Mary Ann Ebner There’s something organic about bring-a-dish gatherings with few rules to pull people together for musings on more than food. We all know someone who cringes at the mention of a potluck. He or she may avoid edible uncertainty, but that’s part of the point. Bringing something you love can spark fresh perspectives for companions. The starting point, at a minimum, should be a dish that can …Read More

Choose Your Filling

Hamantaschen are three-cornered treats stuffed with many favorites—prune, apricot, poppy seed or cream cheese fillings. The traditional pastries of Purim, the Jewish holiday that celebrates the defeat of the villain Haman, taste great any time of year. Make hamantaschen and test a triangle or two before curious neighbors smell the delicious aroma and drop in with an appetite.

Wrap and Roll

Puffy golden egg rolls may top plates at all-you-can-manage buffets or come with beef and broccoli servings to go, but when we rely only on these sources, we’re missing out on a joyous do-it-yourself meal. Takeout offers convenience on busy days, but cooking Chinese food at home can bring on even more flavor. As the Chinese New Year approaches, falling on Jan. 28 this year, make room for a meal …Read More