American
One potato Two potato
Photo by Debra Samuels for the Boston Globe By Debra Samuels Boston Globe, April 1, 2009 As Lexington resident Norma Currie explains it, she and her siblings did what many children do: “None of us would eat our vegetables,” she says. But their mother was smarter than her kids. She cooked the vegetables and mashed …
Read moreQuick mix for chocolate fix
Photo by Debra Samuels Boston Globe, February 11, 2009 Instant cocoa mixes are made for the moments when you come in from shoveling, can’t feel your fingers or toes, and need something hot and nourishing – fast. This easy hot cocoa mix requires only boiling water. To make it, mix nonfat dried milk with high-quality …
Read moreButtermilk pancakes
Boston Globe, July 25, 2007 Buttermilk was originally made from liquid left over after churning butter. My butter churn is next to the spinning wheel somewhere in the basement. Today, buttermilk, which has a month long refrigerator life, is made from pasteurized skim milk that is slightly fermented. The thick consistency and slightly sour taste add …
Read moreLayered omelet with ham and cheese
Boston Globe, June 18, 2008 Summer stretches ahead with its picnics, beach days, weekend guests, and impromptu suppers. Often that means looking for ways to feed friends and family without much fuss. This colorful layered omelet can be prepared ahead of time and refrigerated overnight. It leaves the kitchen cool and the cook unflustered. Begin by …
Read moreSalmon Mousse with Sour Cream Dill Sauce
Boston Globe, May 16, 2007 If you’re hosting a crowd for a graduation party or wedding shower, you might want to turn the oven off and keep things light. Stash away the stew and lasagna recipes for fall — it will be here soon enough. A flavorful fresh salmon mousse makes an elegant addition to …
Read moreIn the heart of Chicago, hardy food full of comfort
CHICAGO — On a recent visit to help my son settle into his apartment off Lake Shore Drive, I opened the fridge to look for something for breakfast. Skunked!On his way out the door to register for classes, he said, “Mom, try Valois on 53d Street . They have the best breakfasts, it’s a friendly …
Read moreA cookie contest keeps friends together through the years
WEST PEABODY — They call themselves the Agawam Babes, and for 16 years, these girlhood friends have been getting together in each other’s homes for brunch and a cookie swap. It started as a way to stay connected despite marriages, kids, and jobs. The group has changed over the years, but the core has stayed …
Read moreCompetition cooks up at a 4-H county fairFood and Fun Club members put their kitchen skills to the test
WESTFORD — Louise Donahue looks for an empty cake rack on her kitchen table, brimming with baked goods. “We’ve already had one disaster today,” she says as she sets down the hot pan of butterscotch bars her 10-year-old son, Greg, has prepared for the 51st annual Middlesex County 4-H Fair. The bars go next to …
Read moreTwo delectable desserts for cooling off during the summertime Granitas, sorbets are frozen delights
Two great frozen desserts are granitas, which are coarse-grained Italian ices, and sorbets, which have a creamy texture even when they’re not made with milk. For both, begin by pureeing the fruit that is in abundance now. Add super-fine sugar and fresh citrus juice for a tart twist that adds depth to the fruit flavor. …
Read moreHere’s the flip side to holiday tradition
LEXINGTON — Bleary-eyed souls are making their way to the Battle Green. A shot rings out. The all-volunteer army is spurred into action. Ready, aim, flip! Did you think only the British were coming? The other great Patriots Day tradition in this historic town is pancake breakfasts. Next Monday, hungry hordes who waited for hours …
Read moreBento:Build a Better Lunch
Debra Samuels, bestselling author, food writer and cooking instructor, wants to give the American lunchbox a makeover. In the chapter on “bento,” the traditional Japanese lunch box, in her upcoming book, My Japanese Table, Debra encourages the use of color, texture and taste to create healthier and more visually appealing meals.
read more »
