The Eggplant Parmesan at the Allegro Café in Hartford My Father at the Liberation of Rome in WWII My father…
My wife Marilyn loved turnips; me and the kids not so much. She would try various ways to cook them…
This all started with the idea of gathering Black Walnuts from some trees next to a church in Guilford and…
Mise En Place means “put in place” in French. In the cooking world, it means to assemble all the ingredients…
I started The Perishable Cook one year ago. Here’s a look back at some of the high points. October: Pumpkins,…
About a year ago, I started getting a Weekly Harvest of greens and some other veggies from Trifecta Ecosystems, an…
I spent a week off the grid in September, fishing in the Sea of Cortez around some islands about halfway…
My second demo at the Old Saybrook Famers Market: two watermelon salads, a beet soup and Shakshuka. A celebration of…
I made this today using the recipe I learned at the Ballymaloe Cookery School in Shnagarry, County Cork, Ireland. Here…
Yesterday I did cooking demos and gave out free samples of four dishes prepared from ingredients on offer right now…