Appetizers & Snacks
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SaucesTips & ToolsWild Caught / Foraged
I love blanched green beans with vinaigrette, and this is one of my many, many variations of that idea. This one is particularly nice in August or Sep...
In my book, fresh corn on the cob is at the very top of my list of favorite foods. I guess I got this from my mother, Janet Chamberlin Smith. She was...
Part of the fallout from my obsession with fresh-picked corn on the cob is that in August and early September I almost always have somewhere between 2...
I was in Harbor Fish Market at the sliced fish case, discussing the $20/lb "sushi-grade" tuna with one of the staff when I spotted a tub of "chowder m...
This is a wonderful dish that appears in our house every summer, and it comes with some history. Sometime in the eighties a friend clipped a recipe fr...
This pizza is more of a savory dinner tart than a traditional pizza, since the bottom layer is basically a shallow quiche-like custard of eggs, cheese...
For the July version of the Paper Chef competition, Kevin of Seriously Good decreed the ingredients to be corn, ground coriander and pine nuts, all co...
This post was an entry in the Paper Chef competition, a fun web event modeled on the Iron Chef competitions on the Food Network: a group of "secret in...
It's zucchini and summer squash season...an old joke in Maine is that you have to be sure your car doors are locked in August when you go to pick up t...
Since my wife Elise loves the lowly rutabaga, I've been on a campaign over the past few years to find more roles for the yellow turnip in my cooking. ...
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