Negus was my drink for a stressful holiday season, when its comforting, calming sips hit the spot. However, the less taxing months of January and February mark the arrival of Seville oranges and allows one to graduate from negus, to the more grown-up Smoking Bishop. Smoking Bishop is also made with port and sugar but, instead of water, it calls for dry red wine and tasty Seville oranges replace the lemons.
Recently, a fellow monger, Mike, and I decided to have a leisurely pizza night at home. The weather outside was frightful, a movie was so delightful, and since there was no place to go, we made pizza.
We had the opportunity to try two French fondues. They were both delicious but the one Claude, the Chef du Cave at Marcel Petite, made for us was hands down the best fondue I have ever had.
Our head chef, Eduardo, has cooking in his bones – here’s his recipe for Roasted Chestnut Risotto.
In our Cambridge store, our bakery sits next to our produce room offering our baker Alice a chance to browse around the bins and shelves to find inspiration for her breads, pies, crostatas and muffins. At this time of year, it’s all about apples. From her award-winning apple pie to the simple muffins in this recipe, Alice makes the most of each apple variety from our local farms.
Serves 6 3 pounds boneless cubed goat meat 1 T kosher salt 1 small onion, quartered 6 scallions, roughly chopped 2 scotch bonnet chili peppers, seeded and stemmed ¼ c fresh lime juice 2 T soy sauce 6 T extra virgin olive oil, divided 1 T brown sugar 1 T fresh thyme 2 t ground Continue Reading »
I have gained a new appreciation for the humble bean since we started carrying Rancho Gordo beans in our shops. Rancho Gordo beans have so much of their own flavor you hardly want to add anything else when you eat them.
Early spring in Vermont is cold and muddy. It’s a time when the fields and forests are a muted brown and nothing is growing yet, but it is the time of year for one very important Vermont agricultural product: maple syrup.
Poschiavo, one of our favorite pastas, is perfect for the recipe that was featured this week in our weekly dinner email: Spaghetti Scented with Orange. To sign up to receive more recipes like this along with our weekly takeout dinner menu, email us at firstname.lastname@example.org.
Serves 4 Ingredients: 4 Peaches 1/8 cup Granulated Sugar 1 cup Carolyn Hillman’s Unsalted Goat Cheese 1/4 cup Api Chestnut Honey 1 tablespoon Vietnamese Cinnamon Instructions: Preheat the grill to medium-high heat. Meanwhile, cut the peaches in half and discard the pit. Sprinkle each half with a thin layer of granulated sugar and place the Continue Reading »
This recipe is courtesy of Barbara Lynch a very special friend and 2003 James Beard Award Winner for Best Chef in the Northeast. For the Polenta: 1 Cup Marino Coarse Organic Yellow Cornmeal 4 cups water 1/4 cup unsalted butter salt and pepper to taste 1 cup heavy cream (optional) For the Wild Mushroom Ragu: Continue Reading »