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It’s been colder than usual this winter. I’ll use that (or any) excuse to fire up the oven, morning, noon or night. The side benefits of baking are warming up the house (and spirit) and perfuming the air with something good. I came across a recipe in Elizabeth Alston’s “Biscuits and Scones,” (Clarkson . . . → Read More: Scone of the Month: Stopping to drop a maple-corn biscuit
 Comments are closed  BOOKSHELF, GUEST KITCHEN, PANTRY, RECIPE BOX  biscuit, biscuits, corn, maple syrup 
Every Thanksgiving (or most, anyway), I attempt a new side dish. There are so many, and, as I’ve heard recently, as much fuss as people make of the turkey, the Thanksgiving meal is really about the sides. I love the “auditioning” of a potential new favorite…in the past, this has come in the . . . → Read More: Siding with a corny casserole
Comments are closed PANTRY, RECIPE BOX, Uncategorized casserole, cheese, corn, side dish, Thanksgiving 
Whenever I cut fresh corn off the cob (or get anywhere near corn-on-the-cob, actually), I think about my Grandpa Merwin. Toothless, he was undaunted by such propositions as sinking teeth into cobbed corn. When a platter of steaming ears was presented, he simply whipped out his pocket knife, clicked the blade open and began slicing . . . → Read More: Getting corny with a late-summer soup
I believe in good recipes, ,those tried-and-true reliables we turn to when we want something we know we can count on. I have a few of these now in the cornbread realm, but, I’ll be honest, when it comes to cornbread, I’m always open to a new variation or version. Next to biscuits, cornbread is . . . → Read More: Bread of the Month: Crafting a creamy cornbread
There are some folks who just get the job done. Others say they will do this or that, and don’t — they simply collapse back on themselves, and just thinking about the thing they aim to do tires them. Then there are people like Glen Lamontagne, who charge ahead tirelessly, bringing order out of chaos, . . . → Read More: Bread of the Month: Pressing forth aboard the tortilladora
Comments are closed GUEST KITCHEN, PANTRY, RECIPE BOX, Uncategorized bread, cheese, corn, quesadilla, tortillas 
My recent foray into ground corn (see previous blog about cornbread) got me excited about another version of the creature — polenta, a delicious interpretation that, cooked up, lends its creamy self to all manner of delicacies. Most recently, I found myself yet again floating toward the television, watching a celebrity chef make an intoxicating . . . → Read More: Debating what makes a true lasagne
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