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.
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 Gunstis 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:
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.
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.