Grilled Pork Chops with Zingy Antipasto Relish (PLUS MEZZETTA GIVEAWAY!)

This is it. The solstice is this weekend. Summer is finally here. Driving home through the green roads with the windows open, we smell flowers and fresh cut grass and memories come flooding back. Everything is leafy green and beautiful. This is the time you look forward to when your toes are always frozen in the deep… 

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Sugar Cookies

Sugar, butter, flour. A few other ingredients. It comes together slowly, the sugar cookie mixture. My baking anxiety always tells me there’s not sufficient liquid, it will never hold. Steady and sure, with belief and concentration, it does. A proper cookie dough, so tasty I feel like I’m twelve years old, at my best friend’s house,… 

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Diner Style Cheeseburger Sliders

Diner-Style Cheeseburger Sliders

In spite of what the good people down at the local T.G.I. Cantinagan’s might be trying to sell you (hint: it’s deep-fried Jack Daniels mayonnaise balls and bottomless blue cheese margaritas), a “slider” isn’t a miniature hamburger on a tiny hamburger bun (read Adam Kuban’s excellent essay on the subject here). And for goodness’ sake,… 

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Rhubarb Week: Strawberry Rhubarb Sangria

A boozy wine punch is an excellent way to entertain casually in the Summertime. Sangria makes any small gathering of friends feel like a party. This one is the perfect combination of sweet and tart. I am loving lemons right now – they are so refreshing, simple, and clean. The rhubarb tints it a pretty pink… 

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Rhubarb Week: Pork Chops with Cherry-Rhubarb Sauce

When we think about rhubarb, it’s all too easy to get bogged down in thinking of it used strictly in sweet ways; in pies, jams, or in compotes.  The fact is, there are plenty of opportunities to use rhubarb in more savory applications, as well. Since my first taste of spicy rhubarb salsa (I posted… 

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Vanilla-Roasted Rhubarb and Strawberries

Rhubarb Week: Vanilla-Roasted Rhubarb and Strawberries

I didn’t know rhubarb would grow so tall. I didn’t know about its fluttering flowers and fleeting stalks. Or the shameless pink of its overground roots. It is satisfying to pull from the ground. I’m amazed at how prolific it is. It definitely maximizes its all-too-brief season. It is raw, tart and green tasting. It pairs… 

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Grilled Flank Steak Tacos with Chipotle Rhubarb Salsa

Rhubarb Week: Grilled Flank Steak Tacos with Chipotle Rhubarb Salsa

You know what’s a reasonable thing to have in your garden? A rhubarb plant. You know what’s less reasonable? Having ten enormous rhubarb plants. A bumper crop of rhubarb, each plant producing dozens of thick, crimson red rhubarb stalks, has left us scrambling for new ways to use the tart flesh of this vegetable. We… 

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Carrot Cake with Cream Cheese Frosting

This carrot cake recipe is a keeper. I baked it for Malcolm’s birthday, because carrot cake is his favorite. Three cheers for him! For he’s a jolly good fellow, for he’s a jolly good fellow, for he’s a jolly good fellow, which nobody can deny. Carrot Cake Adapted from Epicurious Ingredients: 2/3 cup flour 1/2… 

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Len's Fish & Chips

Today’s Sandwich: Haddock Sliders (Len’s Fish & Chips)

Today’s sandwich is the “Haddock Slider” from Len’s Fish and Chips. It features twin haddock sandwiches on butter-griddled buns with tartar sauce on the side. Location: 17 Bow Street, Brunswick Price:$6.99 Notes: In general, I’m not crazy about the “slidification” of sandwiches. First, it’s technically inaccurate; a “slider” isn’t a small sandwich, it’s a two… 

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