Cookbook author Catherine Walthers of Chilmark shared this recipe with us, saying “I suggest experimenting with different herb combinations with the peaches as well, such as mint and basil, or basil and cilantro. All you need is a… Read More
Corn broth is a great way to use leftover parts of plants. Reserve corn cobs and vegetable trimmings for this flavorful liquid that you can keep in the fridge to use in dishes that call for water or… Read More
This recipe for two can be doubled and tripled easily, to serve just you or hordes.
Chef’s note: Larger-kernelled, more robustly-flavored corns such as the Providence variety are perfect in this dish. (Serves 4-6)
(Yields 8 muffins or 2 loaves)
We’re celebrating tomato season with a bounty of recipes from our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen. Just click to get cooking!
Extra-sharp cheddar from the Cabot Creamery Collective is our choice for these cheesy, satisfying biscuits. This recipe makes about a dozen. You can also skip the cheese and chives for a fine batch of plain biscuits.
By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital What is bok choy? Bok choy is a cruciferous vegetable like kale, Brussels sprouts or cabbage. It was cultivated in China thousands of years ago and is still… Read More