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By TINKY WEISBLAT
I tend to throw a lot of history in with my recipes. I promise that next week (or maybe the week after that!) I’ll talk only about food. With Independence Day looming later this week, however, history seems appropriate.
By TINKY WEISBLAT
I can’t resist another strawberry dish. I thought because of all the rain we have had, our local strawberries might be short on flavor. So far, the berries I have eaten seem to be chock full of it. I’m savoring them.
By TINKY WEISBLAT
Thursday is June 19, also known as Juneteenth, Freedom Day, Emancipation Day, or Manumission Day.
By TINKY WEISBLAT
This week I’m doing for this column what I often do at the end of a long day, cooking something quick and easy and pleasing.
By TINKY WEISBLAT
Some food names are impossible not to love. I have never made a Brown Betty, but I relish the idea of a crumbly dark dessert with a female name. I am still trying to figure out the difference between a Slump and a Grunt. Both appeal to me as descriptors.
By TINKY WEISBLAT
Many people (and restaurants) contemplating brunch turn to Eggs Benedict.
By TINKY WEISBLAT
Food can be a tangible link to history. When we taste a recipe from the past, we experience that past in a specific, often delicious, way.
By TINKY WEISBLAT
A few weeks ago I hosted the Sons and Daughters of Hawley’s Mud Party. This annual event celebrates spring as we experience it in New England.
By TINKY WEISBLAT
The headlines last week were dire. Egg prices had reached an all-time high, just in time for Easter.
By TINKY WEISBLAT
Easter is traditionally associated with the return of rich foods to Christian diets. In the Middle Ages, Europeans followed a very strict diet during the 40 days between Ash Wednesday and Easter. They had only one meal a day and could eat no dairy, meat or eggs. Fish was allowed.
By TINKY WEISBLAT
We’re still in prime casserole weather so that’s what I’m making this week. This Tex-Mex dish is more Tex than Mex, but non-purists will enjoy its bubbly warmth.
By TINKY WEISBLAT
When looking for inspiration for this column, I often consult lists of food holidays. I’m ambivalent about these holidays. On the down side, many of them were invented to serve corporate interests. On the plus side, new holidays are always fun to celebrate.
By TINKY WEISBLAT
As Massachusetts Maple Month comes to an end, I’m departing from my usual practice of making savory maple recipes. Instead, I’m preparing something sweet that most Americans associate with maple syrup: pancakes.
By TINKY WEISBLAT
I still can’t see anything but snow and ice in my Hawley yard, but new life is in the air nonetheless. My driveway has started looking and feeling muddy, a sure sign that the fifth season is upon us.
By TINKY WEISBLAT
Although strictly speaking I have little or no Irish blood (one of my great-grandmothers was Scots Irish), I still like to dress in green and make something Irish for Saint Patrick’s Day. This week I’m concentrating on Colcannon, basically gussied-up mashed potatoes. This dish adds lovely green vegetables to the spuds.
By TINKY WEISBLAT
For Black History Month, I’m making Macaroni Pie.
By TINKY WEISBLAT
I’m celebrating Presidents Day a day late … with a recipe for treats our second president enjoyed at the breakfast table: muffins.
By TINKY WEISBLAT
We tend to associate chocolate with Valentine’s Day. Americans will spend billions of dollars for that holiday this Friday, much of that money on chocolate. It seems like the perfect romantic gift.
By TINKY WEISBLAT
Nathalie Dupree died last month at the age of 85. Known as one of the doyennes of Southern cooking, Nathalie was a chef, cookbook author, and television personality.
By TINKY WEISBLAT
Early Wednesday morning (Jan. 29) we will welcome the Year of the Snake. As readers may know, the Chinese Zodiac comprises 12 signs. Each is assigned an animal, and the animals repeat in a 12-year cycle. This roughly corresponds to the time it takes Jupiter to orbit the sun.
By TINKY WEISBLAT
A couple of weeks ago, I wanted to bring something sweet to a meeting. The meeting took place on our National Day of Mourning for the late President Jimmy Carter so I decided to make something with peanuts or peanut butter. Carter was a peanut farmer before he went into politics.
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