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Risotto with Spring Asparagus and Scallops
Among the more challenging dishes for home cooks is the ever-popular risotto. It requires patiently standing at the stove, slowly stirring simmering stock into a saucepan of sautéed aborio rice and...
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Orzo with Peas, Mint, and Parmesan
Brimming with color and bursting with flavor, this recipe for buttered orzo tossed with peas, fresh mint, and Parmigiano Reggiano cheese makes a delectable spring side dish. Try it as a partner to...
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Lemon Pudding “Cakes”
Lemon pudding “cakes” are actually a cross between a pudding and a light, airy souffle-like cake. In the following recipe, you simply cream butter and sugar, and then add egg yolks, lemon juice and...
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Spring, Paris, France
Spring 6, rue Bailleul, Paris 1, 01-45-96-05-72 Chanterelles with Diced Apricots from Spring If you asked me where I had the best meal of the summer, the answer would be easy. It was in Paris last...
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Rhubarb Isn’t Just for Desserts
The thermometer has reached into the 70s, the forsythia are at last in bloom, and sleek, long crimson rhubarb stalks are proudly displayed in our groceries. Spring has at last arrived in New England!...
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Extra Special Pancakes—For Moms with Love!
Photo by Susie Cushner For Mother’s Day many of us either send a card, make a call, or wire flowers, but what could be more thoughtful than starting this celebration with a homemade meal! As a cook...
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A Cooking Class That Provides A Taste of Paris!
This week I found myself completely absorbed with cooking classes. A demo course planned for twenty students met with far more popularity than I had expected. In the end I gave the class twice, two...
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Red Quinoa Is So Cool!
Last week we drove into Boston to take advantage of the city’s annual Dine Out Boston. For this event, many of the town’s best restaurants offer $38 three-course menus. We opted for Zebra’s Bistro in...
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Spring Cooking—Delicious Risotto
Will spring ever arrive?” is the question on everyone’s mind in our small New England town. After one of the longest and harshest winters in years, we are desperate for the season of renewal to begin...
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Soup Making with Young Cooks!
Several days ago two young women, both seniors at Amherst College where my husband teaches, emailed that they had some free time the following week to come and cook with me in my kitchen. Stellar...
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What’s a Cook to Serve in Unpredictable Weather
Spring is officially underway, but New England hasn’t gotten the memo. Temperatures here recently climbed to 70, accompanied by clear, blue skies, and then fell suddenly to the 20s with a daylong...
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A Delicious Pizza for Warming Spring Days
This week in the supermarket, I had a eureka moment while standing in front of a display of sleek, slim bundles of asparagus. Why not turn the tempting spears into a topping for pizza instead of using...
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Spring Salad with a Delicious Za’atar Dressing
Za’atar refers to a plant whose leaves have been used in cooking since ancient times in the Middle East, but it is also the name for a very popular spice mix used throughout that part of the world. A...
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A Fabulous Dish for my Vegetarian Friends
Far more than in the past, I find myself considering my friends’ eating habits when we entertain. Are you gluten-free? Do you eat sugar? Are you vegetarian? are questions I ask routinely. And the most...
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That Divine French Sauce, Beurre Blanc, Stars in a Spring Meal
This past week I taught two hands-on classes titled Paris Spring Cooking. The menu included artichoke soup, scallops with asparagus and peas napped with beurre blanc, and as sides a watercress and...
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A Simply Delicious Spring Salad from Across The Ocean
Last month while in London on spring break, my husband and I opted for a quick lunch one day at one of the many Prêt à Manger fast food restaurants located throughout the city. After a few bites of a...
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Surprising Rhubarb for a Mother’s Day Dessert
Last Saturday when I arrived at my local farmers’ market in our small New England town, the crop that captured my attention was rhubarb. Resting regally on a folding table at one of my favorite stands...
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Spring Weather—No! Spring Cooking—Yes!
Although the calendar declares that spring officially got under way this week, you wouldn’t know it by the weather in New England. Predictions of snow have been the constant refrain of our weather...
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A Good Book and a Good Crab Dip for Book Club
Earlier this month when it was my turn to host book club, I was at a loss for what to serve. We always have a generous offering of seasonal appetizers and sweets, but this year in New England spring...
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A Parisian Fresh Pea Soup Perfect for Late Spring
When I spotted fresh shelled green peas in two of my local supermarkets recently, I was at once reminded of a pea soup I had sampled in Paris late last spring at Le St. Joseph, a restaurant located on...
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