Not too cakey. Not too fudgey. Not too melty.
Yield: 12-14 scones Ingredients 10 oz. rhubarb, diced large (about a quarter-inch) 3 T granulated sugar ½ vanilla bean, seeds […]
I love making these with the poke packs from Wulf’s Fish.
Thick, rich, hearty soup, perfect for a chilly New England day.
A popular recipe by Chef Nobu Matsuhisa. Black cod, aka sablefish or butterfish, has a beautiful velvety texture and a mild but distinct flavor profile. Interestingly, eating the fish prepared this way brought to memory the buttery sweetness of pancakes with maple syrup.
These savory scones fill the kitchen with a mouth-watering aroma when I bake them on a Saturday morning. Sometimes I make this recipe with just a handful of chopped chives instead of scallions and jalapenos, which is also super tasty.
This is another Momofuku recipe that is ridiculously tasty and will definitely added to our repertoire.
This is a Momofuku recipe that I did not alter at all. I fell in love the first time I made it and will definitely be cooking it on the regular.
The flavor of the hot Italian sausage that they make at Sutter Meats in Northampton, MA is really what makes me crave this soup.
Perfect for a cold New England day. Made with corn since I had some in the freezer left from our summer farm share, but the original recipe without corn would be just as tasty.
This thick, rich, flavorful, spicy stew is traditionally served over steamed white rice, but would be delicious served over brown rice or other whole grains, like quinoa.
These classic cream scones are perfect for a weekend treat. The texture is quite different from the silky scones I like to make with frozen butter, but delicious all the same. For a slightly different flavor, sometimes I like to put a little citrus zest into the cream or replace some of the sugar with maple flakes.
If possible, make 12-48 hours ahead of time so the sauce can sit and let flavors meld.
Hearty snacks for backyard chickens during the cold months.
Super easy, fast, and flavorful way to prep salmon. If you leave the skin on the bottom of salmon filet it will crisp to perfection.
Dick’s go-to bagel recipe for when we’re craving bagel and lox brunch.
I love the flavor meld of the sourdough, sausage, and mushrooms, however, this could easily be made vegetarian by removing/replacing the sausage and using mushroom or vegetable stock instead.
Creamy comfort food for when we get stew beef from our meat CSA.
Super flavorful fish burgers complemented well by the crunchy quick pickles and sassy mayo.
I added a 6oz halibut filet to the center of this beautiful NY Times recipe and cooked some farro with dill to accompany it.
Rich. Thick. Creamy. Flavorful. Decadent. Delicious.
The perfect base for making a decadent seafood bisque.
This is my go-to when craving comfort food on a cold and rainy day. Even better if there’s a grilled cheese or tuna sando to go with.
Crusty, buttery, garlicky deliciousness. Perfect in a caesar salad or tomato soup.
Easy. Delicious. Perfect to satisfy any chocolate craving.
I took the same basic method as my fave curry roasted cauliflower recipe and twisted the flavor profile with slightly different ingredients.
If you serve these cookies warm, the limonene terpene in the fresh rosemary will fool your taste buds into thinking they’re lemon cookies even though there’s not a drop of lemon in them. The air-dried cookies made me think of eating pre-packaged powdered doughnettes (except way the heck more flavorful [and healthy!]).
This muffin recipe is not your standard sweet, dense banana bread. The crumb on these muffins is light and fluffy thanks to the oat flour, and the sweetness is minimal. They toast up beautifully and are lovely with a little smear of butter.
Hakurei turnip, fennel, and spring onion are all in abundance this time of year in New England, and coming to us frequently in the farm share. This is a super quick, easy, refreshing, and crunchy side dish to add to any meal. It was such a perfect complement to our grilled salmon the other evening, and the leftovers made for a great snack the next day.
It’s that time of year in New England when strawberries and rhubard are in season and we munge them together to create tart, bubbling fruit concoctions.
The addition of sunflower seeds balances out the berry sweetness with a fatty crunch.
When Dick makes bagels, this is what we top them with. Then we break out the lox, cream cheese, red onion, capers…
Wild ramps are in season here in New England and I’ve been enjoying their lovely flavor in a number of different dishes. Last year I made the French lentil salad from The Splendid Table and it was an instant favorite on our Thanksgiving table. This week I decided to adjust the recipe a bit based on what I had available at home, including some fresh ramps, and I love it even more!
This recipe is very sweet which will be great on a plain cake or unsweet fruit, but if the item being topped is sweet, I would cut back on the sugar content.
Ingredients 1 rack of pork spare ribs, ~1lb 1/3 teaspoon five spice powder juice from half a lime 2 tablespoons […]
We don’t have bread in the house often, but when we have a hankering for it, this is my go-to for making a nice round crusty loaf of sourdough.
This curd is delightful spread on toast, spooned onto a scone, or dolloped onto bread pudding.
According to my sister, Sarah, this is the absolute best bread pudding she’s ever eaten.
Smooth, creamy, farm-fresh comfort food. A perfect side to any fall or winter dish.
Cauliflower and leeks are two of my fave vegetables. Make em creamy with some additional flavors and I’m happy.
These delicious, herbal, buttery buns were a hit at Thanksgiving this year.
This maple spritz cookie is such a simple, delicious treat, even for those who aren’t a huge fan of maple.
It’s that time of year… We recently went apple picking at QuonQuont Farm. Then I picked up some fresh baby ginger and turmeric from the Hampshire College Farm. What better way to meld these beautiful flavors than to cook up a sauce for any occasion.
Decadent, chocolatey, chewy, crunchy, flourless gluten-free cookies.
This particular cupcake is rich and dense, chocolaty, and has a tight crumb. It strikes the perfect balance of sea salt, cocoa, vanilla and coffee.
Top of my thoughts this week has been lavender and creating these refreshing floral muffins that pop with the brightness of lemon in the background.
A hearty salad with a perfect blend of autumn flavors. Spicy arugula, earthy lentils and beans, sweet apples, salty feta, nutty pecans, and a red onion bite, highlighted by a tangy apple cider vinaigrette. This is an absolute favorite.
This is JB’s recipe from the Gourmet Nutrition cook book. We make it on the regular to have on hand in the fridge or freezer for an easy and nutritional meal option when we don’t feel like cooking or need something fast.
Rich, creamy, delicious comfort food. Can be made vegetarian/vegan if you use vegetable stock and omit the fish sauce.
A slightly adapted King Arthur recipe. So gorgeous and delicious! Adding the clementine/orange zest is a must in my opinion.
I bet this would be delicious with a bit of Thai basil muddled into the lime juice and bitters, but I didn’t have any on hand to try it. The flavor from the bitters alone is pretty awesome.
Succulent chicken breast. Leeks turned into creamy comfort food with a little parm and a quick broil. Served atop fresh baby greens. So good.
I featured this cocktail at a recent holiday party and it went over really well, even amongst folks who typically don’t love gin. I garnished some of those with rosemary, some with thyme, and some with just the lime.
Rich dark chocolate infused with fresh ginger. Buttery, crumbly shortbread with a hint of cardamom. Tangy creme fraiche infused with cardamom pods.
The most divine dessert for a chocolate peanut butter combo lover.
If you love that chocolate malted milk ball flavor…
Fresh berries picked from Red Fire Farm were the star of this beautiful and divine dessert. Whipped cream with vanilla, cardamom, and lemon zest to top it off.
A little sweet for my tastes, hence the reasoning behind only 1 teaspoon of maple syrup, but if you dig the sweet stuff feel free to add more like a tablespoon or two of syrup. I served these with Sriracha and it was the perfect complement.
Butternut, kale, shallots, and herbs from Red Fire Farm. Sweet Italian sausage from Hettie Belle Farm. Mozzarella from Maplebrook Farm (via Red Fire CSA). A super easy, delicious, savory dish straight from our local farms. <3
Creamy, rich, colorful comfort food without making you feel bogged down after eating it.