recipes

Word of Mouth
2:18 pm
Tue May 27, 2014

Funeral Cookies: A Collection Of Recipes

Credit star5112 via Flickr Creative Commons

We spoke with Meg Favreau about the tasty treats that are funeral cookies and the various forms in which they come. There are the spongy cookies found in Wales, the chocolate cake-like confections of Belgium, and traditional molasses cookies from Colonial America, to list a few.  Here we’ve listed some of our favorite funeral cookie recipes that we've found, from the historical to the very modern. 

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Word of Mouth
1:30 pm
Thu October 17, 2013

Fall Food Overload? Food Editor J.M. Hirsch Is Here To Help!

Credit ReneS via flickr Creative Commons

Step into any grocery store or café these days and you’re bound to be offered something pumpkin-y or apple-ish flavored, filled, or shaped. Add to that displays of cascading squashes, pumpkins, pears and apples, and you may notice the onset of fall food overload. Here to help us get a fresh perspective on fall’s rich bounty with tips and recipes for seasonal produce is J.M. Hirsch - food editor for the Associated Press and author of several cookbooks, most recently, “Beating the Lunchbox Blues.” J.M. will be at Gibson's Bookstore in Downtown Concord on Wednesday, October 23rd at 7:oo pm.

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Foodstuffs
3:35 pm
Thu June 13, 2013

What To Do With Rhubarb When You've Already Made A Pie

Mmm, rhubarb.
Credit harald walker via Flickr/Creative Commons

Last week we looked at what to do with rhubarb beyond the traditional (yet incredibly delicious) pie, and we asked for your favorite rhubarb recipes. And did you ever send us some good ones!

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Word of Mouth
10:01 am
Tue August 28, 2012

Stretching Out Summer, One Bite at a Time

BunchofPants via Flickr Creative Commons

Maine Chef Kathy Gunst on what we should cook and eat to make us feel better about the waning summer season.

Kathy's recipes:

END-OF-THE-SEASON ROASTED TOMATO SAUCE
From Notes from a Maine Kitchen (Down East Books, 2011)by Kathy Gunst
 

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Word of Mouth - Segment
9:59 am
Thu April 12, 2012

Garden Favorites, From Fiddleheads to Asian-Style Asparagus

Dan Gair/Blind Dog Photo

Locavores, rejoice. Longer days and warming soil means a fresh crop of spring greens and veggies will soon be arriving in New England. But if you’re not sure what to do with those fiddleheads and dandelion greens, rest easy. We’ve brought in the expert. Kathy Gunst is the author of Notes From a Maine Kitchen,  a month-by-month cookbook that reads more like a love-letter to the foods of region.

Here are three of Kathy's favorite spring recipes:

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Word of Mouth - Segment
12:43 pm
Mon February 13, 2012

The Dead Celebrity Cookbook

The nation is mourning pop star Whitney Houston with heartfelt tributes at last night’s Grammy awards, fan testimonials and revivals of her old hits. “I Will Always Love You” is currently the number one download on iTunes sales. As the curiosity for the triumphs and the unsavory details of her life are revealed, we can only hope to glimpse more of Whitney’s humanity, and her struggles in and out of the spotlight. That’s the kind of affection that drives Frank Decaro.

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Word of Mouth - Segment
10:11 am
Wed February 1, 2012

What's on your Menu?

Photo by thoughtfuldev, courtesy of Flickr Creative Commons

This Sunday, the average Super Bowl viewer will consume twelve-hundred calories worth of snacks like chili, chips, chicken wings, and pizza, which besides sounding kind of low for junk food, got us wondering what professional cooks and foodies serve at Super Bowl parties… fois gras nachos?  Home-made Cheetos?  We caught up with cookbook author and educator Kathy Gunst.

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Word of Mouth - Segment
11:55 am
Tue January 17, 2012

Going Gourmet with Game

Photo by Ulterior Epicure via Flickr Creative Commons

 A warning to vegetarians and vegans, this segment is about meat. And fish. And foul. Take coffee-crusted elkstrap, pheasant marsala, or country-fried antelope...yup, gourmet game.

Colin Kearns is deputy editor of Field and Stream Magazine, and editor of the Wild Chef column and blog, where such recipes are shared with hunters and consumers of all things hunted. 

 

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