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In honor of my Texas Cowgirls: Cowgirl Caviar is a salad-like dip, perfect for corn season
07-28-2025 10:11 AM

By TINKY WEISBLAT

One of the best things about getting my Ph.D. in American studies at the University of Texas is that I could learn from fellow students who were studying diverse, amazingly fun things.

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Worth every penny: Cherry season is short and sweet
07-21-2025 10:28 AM

By TINKY WEISBLAT

My father used to say that we are all cheap in our own ways. I prefer to use the terms “frugal,” “economical,” or “cost conscious.” Still, I knew what he meant. Whatever our budgets may be (and mine is sometimes very small), we each establish personal priorities about how we want to use those budgets.


‘Take Me Out to the Ball Game’: A crackerjack of a recipe in honor of July 4
06-30-2025 9:44 AM

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.


The prince and the strawberries: Strawberries Romanoff is a piece of Hollywood history
06-23-2025 12:03 PM

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.


Something red for Juneteenth: ‘The backbone of Juneteenth festivities has always been the table’
06-16-2025 11:13 AM

By TINKY WEISBLAT

Thursday is June 19, also known as Juneteenth, Freedom Day, Emancipation Day, or Manumission Day.


Simple and scrumptious: Welsh Rabbit is neither rabbit nor Welsh, but it’s supreme comfort food
06-09-2025 12:10 PM

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.


Meet the Messy Rhubarb Fool: Part Mess, part Fool, it’s basically a rhubarb sundae with a base of meringue
06-02-2025 10:17 AM

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.


In asparagus season, try Eggs Beatrice: The story behind one of the most popular brunch dishes
05-19-2025 10:55 AM

By TINKY WEISBLAT

Many people (and restaurants) contemplating brunch turn to Eggs Benedict.


Make America cake again: How to bake an Election Cake
05-12-2025 2:15 PM

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.


The dessert to bring to your next potluck: This easy, elegant torte is a crowd favorite
04-28-2025 12:39 PM

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.


Fascinated by the seemingly infinite uses of eggs: Creamed eggs are an easy and delicious post-Easter nursery food
04-21-2025 12:40 PM

By TINKY WEISBLAT

The headlines last week were dire. Egg prices had reached an all-time high, just in time for Easter.


Little pillows of golden goodness: The beignet recipe of your dreams, courtesy of our beloved local Wells Provisions
04-14-2025 1:18 PM

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.


St. Sara’s chicken enchilada casserole: A colorful and comforting Tex-Mex dish
04-07-2025 3:04 PM

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.


For the love of peanut butter: April 2 is National Peanut Butter and Jelly Day
03-31-2025 12:28 PM

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.


Pancakes, pop culture and patriarchy: Hasty Tasty Pancake Mix inspired by ‘The Adventures of Ozzie and Harriet’
03-24-2025 1:53 PM

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.


‘It might as well be spring’: The fifth season is marked by mud and maple syrup
03-17-2025 1:10 PM

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.


Colcannon from Colrain to Coleraine: Irish comfort food for Saint Patrick’s Day
03-10-2025 12:10 PM

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.


Remembering a pioneering Black chef: James Hemings, Jefferson’s enslaved personal chef and half brother-in-law, was first American to become a French chef de cuisine
02-24-2025 1:01 PM

By TINKY WEISBLAT

For Black History Month, I’m making Macaroni Pie.


Muffins for Presidents Day: A recipe inspired by John and Abigail Adams
02-17-2025 7:10 PM

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.


Something sweet for Valentine’s Day: The legend of the Neiman Marcus chocolate-chip cookie
02-10-2025 1:01 PM

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.


A generous food writer and her biscuits: Remembering Nathalie Dupree, ‘the Julia Child of the South’
02-03-2025 2:27 PM

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.

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