The May/June 2009 Best Cook, Ruth Feeney of Maine, shares this recipe for sour mustard pickles that was handed down from her mother. Now it has been handed to you. See below. YANKEE RECIPES: Click here for more than 70 recipes for pickles and preserves. RECIPEDelivered Daily: New England Recipes and Tried & True Kitchen […]
When I was in college, musician Billy Ray Cyrus was popular as a one-hit wonder for his horrid song (which came with its own dance steps) “Achy Breaky Heart.” I remember him for his mullet. It was a really fine example of how one should never wear one’s hair. I’ve never wanted a mullet, but […]
Do you know how to make an omelet? Although they’re available year-round, eggs still symbolize the rites of spring: rebirth and renewal. The omelet, that basic egg dish, symbolizes classic French cuisine–and is the easy answer to “Is there anything in this fridge that I can make a quick meal out of?” A few tips […]
“Here’s another terrific salsa recipe, which we make when someone gives us a big bag of tomatoes and peppers from their garden. It’s delicious on fish, but also on just about everything else–chicken, scrambled eggs–or just used as a dip.” — Martha Greenlaw From Linda and Martha Greenlaw’s Recipes from a Very Small Island, Hyperion, […]
My friend Rebecca left a voice mail this week asking how long eggs and butter can stay out of the refrigerator before they go bad. I get calls like that a lot. Usually, I can help, but the hard ones are from friends entertaining at a restaurant, when they’ve been handed the wine list and […]
