I finally received the cast-iron pan I’ve been asking for! However, it’s silver-gray, and food sticks to it. How do I get the deep black color and smooth texture of other cast-iron pans? Do I have to season my new cast-iron pan? Lucky you. A good cast-iron pan will last generations and is one of […]
Other than pesto, is there a way to store or preserve fresh basil without it turning brown, and without drying it? Is it true it can be frozen? If so, can you tell me how to freeze basil? My Italian grandfather was a passionate gardener, and my grandmother made enough pesto each summer to […]
I love using my garlic press, but my sister says it’s better to chop garlic, and she points out that chefs on television tend to chop. Why is that? Is chopped garlic better than pressed garlic for cooking? Is there a difference in taste? If you love your garlic press, you can hold your head […]
On a northern Vermont farm, Dawn Boucher has perfected the art of grilling barnyard-to-table cheeses and meats. Here she shares her best grilling tips. To keep a family farm alive in northern Vermont, innovation is key. As Dan and Dawn Boucher have thought many times: There must be a better way. Necessity being the mother […]
With oysters, as with all shellfish, freshness equals quality. Buy the local oysters if you live in a region that has beds. Otherwise, look for the famous New England oysters. (These oysters grow slowly, taking up to twice as long to reach maturity as its cousins from warmer places. I believe that the combination of […]
What is corked wine? How will I know if a bottle has gone bad? Is corked wine dangerous to drink? Once you have tasted or smelled a wine that is corked, it’s distinct wet cardboard odor and taste will not be forgotten. This flaw has nothing to do with the original quality of the wine. […]
Lobster eating is not for the dainty; you’re going to get your hands deliciously dirty. Here’s how to eat a lobster from a family of Maine lobster experts.
Melting snows predict the end of winter, but only the appearance of the first spring greens finally confirms it. Dandelion greens are among the first that Yankees swear by, come spring. If you want to cook dandelion greens, the lawn may be the last resort for harvesting. Hunt instead in the fallow garden or along […]
A collection of favorite New England breads, including Anadama, Parker House Rolls, Whole Wheat, and No-Knead. A loaf of bread, a glass of wine … yes, satisfying things. But more satisfying is when you let life slow down (just a little bit) and you make the bread yourself. The overall time from start to finish […]
I have a recipe for Nova Scotia Chowder that calls for “4 cups of blend cream 10 percent.” What is blend cream 10 percent? In Canada, blend cream, also called cereal cream, is the lightest available. As your recipe suggests, it’s usually right around 10 percent butterfat. Here, anything called “cream” must contain at least […]
Wintertime is citrus time. And even though these fruits are grown far away in much warmer climates, we’re enjoying our fair share of clementines, Meyer lemons, pomelos, and tangerines. To celebrate this season, I made some candied citrus slices. They’re so simple. You just need lemons, oranges, limes, or any other citrus variety you like, […]
Q: My mother taught me how to cook asparagus by boiling it for half an hour or so with a pinch of baking soda in the water. It got awfully soft, but the color was a nice bright green. I don’t cook my asparagus for nearly so long, but it still turns mushy if I […]
