From Scratch

When I miss Maryland, as I have been lately, the only thing short of going there that satisfies my longing is Old Bay. The seasoning mix is the integral ingredient in steamed crabs and enhances many other dishes. As Chesapeake Bay blue crab is not a staple in New England stores, I usually make this […]

This is the companion recipe to the gingered carrot soup I posted a few days ago. Like the soup, it’s fabulous and can stand on its own but they are better together; their flavors compliment each other perfectly. It’s fast, simple and tastes as if it required a lot more work. It epitomizes the wisdom of […]

This quick and easy recipe of angel hair pasta and shrimp delivers heavenly flavors but can be made in roughly the time it takes to boil water and cook the pasta. Dinner’s on the table in 15 to 20 minutes.
There aren’t many steps here, but when the garlic and oregano were in the pan with olive […]

Do we eat enough fish? Consider this. The cod fillet in the photograph is more cod than the average American eats in an entire year. It was a 12-ounce fillet before cooking; Americans ate an average of just over half a pound each in 2006, the most recent year posted at All About Seafood.
In 2001, shrimp […]

These sex-changing crustaceans are also called native shrimp and they’re harvested from the cold waters of the Gulf of Maine. They’re considered to be a delicacy — some people eat them raw – and are only available for several weeks in the dead of winter.
Their official name is Pandalus borealis and they live their entire lives in the […]

It’s simply called “chowda” here in New England, as if Manhattan Clam Chowder, with tomatoes, does not exist. A bowl of good New England clam chowder is so satisfying, but making it with fresh clams that have to be steamed, shucked and chopped can be time-consuming, even impractical at times. Toss in the need for […]

I suspect the old saw that the way to a man’s heart is through his stomach came out of the decades-ago beliefs that women needed to know how to cook and had to “catch” a man. Nowadays those attitudes are relics, at least among most people, and cooking is not gender-specific except with Neanderthal men.
What hasn’t […]

One of the best surprises is finding an interesting recipe while I’m already at the market. When it turns out to be good enough for the regular rotation and fast enough for any weeknight, I’m thrilled. This delicious, refreshing recipe goes together so quickly the first thing I did was put the water on for the […]

I enjoy a challenge so when my friend and fellow blogger, linshaolin, (see Breakdown in the Fast Lane in the blogroll) requested some deviled eggs recipes I was happy to give it a try, even though I hate mayonnaise, as I’ve mentioned more than once.
I had two goals: to come up with tasty and satisfying […]

It wasn’t too many years ago that tilapia was relatively new at supermarket seafood counters. Now, according to the American Tilapia Association, it is the fifth most-popular fish in the US. It’s easy to see why. It has only 100 calories and 1 gram of fat per serving (3.5 oz) but it has 90 milligrams […]