AMBROSE CLANCY PHOTO | Season of the oyster
Oysters, oysters and more oysters! Seems like everywhere you go and nearly in every publication, there’s an increasing interest in these delectable bivalves. Many people are cultivating them and there are now dozens of different varieties on local and metro area menus. Seeding programs, such as the Billion Oyster Project in New York, abound, with an eye to improving the overall quality of our local waters while providing the ingredients for excellent dishes everywhere. (more…)
ANNETTE HINKLE PHOTO | Seed clams
Would you drink your laundry detergent? Or your shampoo? How about drain cleaner, fertilizer, pesticides or any other toxic or potentially carcinogenic substance that goes down your drain or is applied to your lawn? (more…)
TOM HASHAGEN PHOTO | How about them oysters?
When I was a neophyte cook, I was gifted an edition of Yankee Magazine’s “Favorite New England Recipes” (1972) from my aunt Jane, originally from Plymouth, Massachusetts. Countless times over the last 40 years I have gone to this book for classic recipes like Haddock Smother, Sour Cream Cornbread, Baked Beans and Indian Pudding. (more…)
Call them kebabs or “en brochette” or whatever you want, but cooking on skewers is a way of providing a delicious meal very quickly. Well … it cooks quickly, but there is a bit of prep time, of course! (more…)
Summer treats in store
I was so happy last week to have my first corn of the season — tender, sweet and delicious! I decided to use it as a base for this recipe, adding local ingredients to make a succotash.
When helpmate saw that I was using beans and zucchini she said, “Why don’t you call it three sisters?” (more…)