From The Hour: Shake It Up
I call it the Milkshake Renaissance. No, they never really went away. Milkshakes were always there – at diners, soft-serve stands, and ice cream parlors …
From The Hour: Gear up for Outdoor Cooking
The old gas grill lay by the side of the road: used up, worn out, done in by years of backyard cooking. The grill had …
From The Hour: Good Eating in Portland, Maine
At the end of our August visit to Nova Scotia, we took the fast CAT ferry from Yarmouth to Portland, Maine – a smooth 5 …
From The Hour: Nova Scotia – A Food Eden
I like to travel to food destinations. Sometimes, like in the Napa Valley, there’s sophisticated food, wine, and restaurants. Sometimes there is the pleasure of …
From The Hour: What Makes a Great Wine Bar?
Two glasses of white wine stood shoulder to shoulder on the table: one pale the other golden, one with a rich buttery caramel accented character, …
From The Hour: The BLT, an August Classic
There is no higher calling for a vine-ripened tomato than as part of a classic bacon, lettuce and tomato sandwich. The time for this American …
Mayonnaise in the Food Processor
Food Processor Mayonnaise Adapted from Mark Bittman The New York Times Makes 1 ¼ cups 1 Egg yolk 2 tsp Dijon Mustard ¾ cup Canola …
From The Hour: The Best Cooking is Ingredient Driven
Hands gesturing, eyes bright with enthusiasm, Pietro’s Italian-accented words tumbled out. He was describing the high-quality, hard-to-find ingredients used at TerraSole, his restaurant in Ridgefield. …
Meringue for Ice Cream Pie
Meringue for Ice Cream Pie Adapted from Betty Crocker.com Makes enough for one pie 8 egg whites, room temperature ¼ …
From The Hour: The Scoop on Ice Cream (Pie) Memories
Ice Cream and summer are made for each other, partners skipping hand in hand down the path of warm weather delight. Soft or hard, plain …