My Rice (& raisins) Bed
A recipe contest and a friendship make this version of a classic all the sweeter.
Teaching Food Writing in the W. E. B. Du Bois Center
Spontaneous, heartfelt applause. Upon hearing it, I knew this class was different.
Violet Quiche
Ancient Greeks used violets in wine, food, and medicine. The plant was seen as the symbol of fertility and love.
Coconut Orange Refried Black Beans
This is the story of a simple recipe featured in a Feb 1999 Gourmet magazine during when Ruth Reichl was editor. The entire issue was filled with recipes that were five ingredients or less, excluding salt and pepper.
Homage to Hadley Grass
When it’s asparagus season in Western Massachusetts, break out the pasta!
Banana Chocolate Walnut Muffins
David Voorhis loved these muffins as much as I loved him.
Spanikopita Muffins
Rooted in Greek tradition, this recipe simplifies a classic without sacrificing flavor.
Maple Dijon Vinaigrette & a Ski Through the Sugarbush
We are bounding along on cross-country skis at Maple Corner Farm in Granville, Massachusetts, touring a sugarbush of hundreds of acres of mature maple trees.
Corn Fritters
Mary Ann was the name of the farmer at the end of my old street and it’s also the name of my biological mother. Summer through autumn, Mary Ann’s farm helped feed me and my friends, family, and neighborhood.
Doing the Spinach Ricotta Twist
In the heart of southern Sicily, I was served spinach ricotta pasta. It was creamy and light—velvety spinach whirled around al dente semolina pasta twists. On top was oil and crushed nuts. After one bite I vowed to try making it at home. I closed my eyes and tried to memorize the flavors and ingredients.