Month: October 2013

Simply the Best Roast Chicken!

Simply the Best Roast Chicken!

Sometimes simple does it just fine.¬† Take chicken, for example.You can dress it up, cut it up, marinade it, grill it, and use it in innumerable recipes for soups, stir fry dishes, casseroles, pasta dishes, wraps, and more.¬† One of the most versatile of foods,…

Caldo Verde: A Classic Fall or Winter Soup from Cook’s Illustrated

Caldo Verde: A Classic Fall or Winter Soup from Cook’s Illustrated

I admit it. I am totally in love with my magazine and online subscriptions to Cook’s Illustrated, even though I do find some of the recipes a bit fussy for my taste. But this Caldo Verde recipe is quick and easy to prepare, uses inexpensive¬†…

Under Pressure: A Tough Old Bird Goes Tender

Under Pressure: A Tough Old Bird Goes Tender

Upon learning that I had never prepared a stewing hen, Jeff from Copicut Farms suggested I try one since he knows I like to experiment in the kitchen. Spoiler Alert: 15 minutes in a pressure cooker does the trick, although I know one can have…

What the Hake? It’s really good!

What the Hake? It’s really good!

Last week Michelle The Fish Lady (aka Globe Fish at the Wakefield Farmers Market) recommended that I try some hake, a white fish that is similar in flavor to haddock et al. Always up to trying something new, I got a pound and decided to…