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Home Plate

Home Plate: The perfect dish for spring – ricotta gnudi

Wednesday, April 16, 2014

There’s something about spring that makes me crave ricotta cheese. Perhaps it’s because as the days grow longer and warmer, cows are turned back onto newly greened pastures and produce particularly delicious milk, which in turn makes particularly delicious cheese. And perhaps my craving for dairy as we head out of winter is my body’s need for a spring tonic. … 0

Home Plate: Making your own kombucha

Tuesday, March 25, 2014

Last fall, I gave a talk on feeding the good bacteria in your gut by eating probiotic foods, like yogurt. Afterward, a woman in the audience introduced herself to me and asked if I would like to learn how to make the probiotic beverage kombucha. As it happened, making my own kombucha was … 0

Home Plate: The benefits of cooking with buttermilk

Wednesday, February 19, 2014

Buttermilk is a useful ingredient to have on hand. Refrigerated, it keeps a long time, usually way past its sell-by date. Also, buttermilk is one dairy product that a lot of people who are lactose intolerant can actually consume. Originally, buttermilk was made from the whey left over from churning butter, but most … 0

Home Plate: The sweet taste of maple

Wednesday, March 13, 2013

Every season has its trio of delights. In mid-March the troika is: 1) almost 12 hours of light a day; 2) cross-country skiing on corn snow; 3) steamy sugar houses, where maple sap boils over wood fires. My … 0

Home Plate: Preserved lemons brighten any dish

Tuesday, February 26, 2013

I recently picked up Paula Wolfert’s beautiful cookbook, The Food of Morocco, in which Wolfert extols preserved lemons as “the most important condiment in the Moroccan larder.” Fresh lemons, she warns, are no substitute, and I agree. Brined … 0

Home Plate: Unexpected goodness – pickled tongue is worth a taste

Tuesday, February 12, 2013

When we bought a side of grass-fed beef from Gelinas Farm in Pembroke a while ago, we decided we wouldn’t let any part of it go to waste. Which means there are some items in our freezer that … 0

Home Plate: You don’t have to sacrifice flavor for health benefits to eat well

Wednesday, January 23, 2013

I’ve spent the past week reading Dr. Robert Lustig’s Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity and Disease, and I just may never drink another can of soda. I’ve always been skeptical about the latest … 0

Home Plate: Warm up your winter with spicy Indian food

Tuesday, January 8, 2013

There’s something about Indian food that I find especially appealing in winter. In particular I love India’s spice-scented purees, full of warming ginger, garlic and hot peppers, whether made of protein-rich legumes or stewed winter vegetables. Especially if … 1

Home Plate: Gifts for foodies

Tuesday, December 11, 2012

Hanukkah is halfway over and Christmas Eve is only 12 days away, but if you are like most of us, you haven’t checked all the names off your gift list yet. Let me make things easier: for the … 0

Home Plate: Twinkies and Ring Dings straight from your oven

Tuesday, November 27, 2012

The news that Hostess is going under fills me with the strangest mix of nostalgia and schadenfreude. What middle-aged American doesn’t have fond childhood memories of those cellophane-wrapped treats? At the same time, what food-lover doesn’t cringe at … 0

Home Plate: Wild mushrooms present endless opportunities for easy cuisine

Tuesday, November 13, 2012

Last week while out inspecting their woodlot, my brother-in-law and sister-in-law spied a dead sugar maple bristling with ripe oyster mushrooms. In warmer weather, the bugs have usually discovered the mushrooms long before we do, which means they’re … 0

Home Plate: Chestnuts: An imagination's seasonal staple in the kitchen and beyond 

Tuesday, October 23, 2012

Once upon a time, New Hampshire’s forests were filled with American chestnuts, a fast-growing tree that could reach over 100 feet tall with a trunk 10 feet in diameter. Chestnuts were treasured both for their wood, which is … 0