Between 1620 and 1621 Edward Winslow, who arrived on the Mayflower and was a leader of the English settlement at Plimouth in the Massachusetts colony, wrote with William Bradford Mourt’s Relation, the full title of which was A Relation or Journal of the Beginning and Proceedings of the English Plantation Settled at Plimoth in New […]
New England Style Stuffing for Thanksgiving Turkey
November 14, 2018 by 2 Comments
Two of my children were born in Boston where we lived for 14 formative years and one by-product of that time is that our Thanksgiving menu is very New Englandy. We always stuff our roast turkey, and the stuffing often becomes the favorite side dish of the entire Thanksgiving. Everything is homemade, including the bread, […]
Best Deviled Eggs Recipe for Thanksgiving Favorites
November 5, 2018 by Leave a Comment
Our Thanksgivings usually begin a week before when family members begin the preparations for certain dishes, such as the turkey stock for the gravy or drying the bread cubes for the stuffing. On the morning of Thanksgiving we all chip in to begin making the appetizers. Our favorite appetizer are our deviled eggs. Originally, we […]
Jambalaya Will Make Everyone Happy
August 16, 2017 by Leave a Comment
Jambalaya is a rice dish famous in the Creole cooking of Louisiana, a kind of Louisiana version of the Spanish paella. In the Creole cooking of jambalaya, a cooking associated with New Orleans, they make it “red” through the use of tomato paste and/or tomatoes while in Cajun cooking, the cooking of the Acadians from […]
Mac and Cheese for Halloween
October 26, 2016 by Leave a Comment
Since the Kraft Company put it in a box in 1937 every American kid grew up with macaroni and cheese. There can be no doubt that its ultimate origins are Italian, as one finds macaroni and cheese recipes from the late thirteenth century in southern Italy. But the American macaroni and cheese has two main […]
Make Clam Chowder Properly–As They Do On Cape Cod
September 28, 2015 by 8 Comments
In “Chowder” the title of chapter fifteen of Herman Melville’s Moby-Dick or The Whale, we find Ishmael and Queequeg on Nantucket when they stop in at the Try Pots, an inn where Hosea Hussey was known for his famous chowders. Arriving tired and hungry, they expressed their desire for chowder and when asked by Mrs. […]
Cook with Cast Iron: Griddlecakes with Blueberries
April 12, 2015 by Leave a Comment
My Craftsy.com class on Cooking with Cast Iron will launch shortly and I encourage you to check it out and start cooking with cast iron. In fact click on this link for a free giveaway class compliments from me. One of my favorite uses of my cast iron griddle is for making griddlecakes. A griddlecake […]
Savory Ginger Pumpkin Mash, A Bit of Pilgrim Pride
November 26, 2014 by Leave a Comment
There are basically three approaches to devising a Thanksgiving menu. In the first, the foods are typical of New England where the first thanksgiving was celebrated some 250 years before it became a national holiday with a capital “T” in the mid-19th century. In the second, families follow local and regional traditions. Or, if they […]
Three Dinners in One from a New England Classic
October 25, 2014 by Leave a Comment
Careful thought can ease your workload considerably, if that’s how you think of cooking, by squeezing three dinners from one initial cooking. It’s a novel way of viewing leftovers in that you’re not using them so much as you are making leftovers to be used according to a plan. First, in the method that follows, […]
Want Authentic Clam Chowder? Can’t Go Wrong with Cape Cod.
September 24, 2014 by Leave a Comment
Of all the foods I get defensive about, clam chowder is high on the list. There are certain preparations that are so iconic, established and regionally rooted that I think it’s nonsense to say “oh, there are many interpretations.” In fact, I believe the parameters of what constitutes a proper clam chowder are quite narrow. […]
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