Pennsylvania Dutch/Amish cooking is known for its pies. Shoefly Pie is perhaps the most indigenously famous. It’s also a favorite in America’s South. Truthfully, shoefly pie isn’t
On Memorial Day, I was once again heading to Brooklyn by myself. But this time I was driving our full-sized van, overflowing with camping gear. I’d spend some time with my grandson, daughter and
Many years ago, I bought sea scallops. It was a cool day. I came home directly from the store and refrigerated them, but when I opened the bag to start cooking, a nauseating smell hit my nostrils. Eve
Basic instructions for cooking scallopsCooking scallops is easy and fast – in fact, the only potential concern is making sure they’re not overcooked, in which case you’ll be eating t
I’ve heard it over and over: People in the hottest places on the planet eat spicy-hot foods is because it makes them feel cooler. Really? For me, eating spicy-hot food on the high temperature/hu
Rhubarb is at peak season right now, making this chutney a springtime specialty. It’s great brushed on grilled chicken (especially wings) or as an accompaniment to cheese and crackers.
This mojo spreads its wings over different cultures, making it appropriate for Latin American grilled pork or poultry, or even as a condiment for Argentinian grilled (provolone) cheese. It’s
Hot sauces made from Habañero peppers are endemic in the Caribbean, but seldom found elsewhere. I first tasted this riff on a traditional Caribbean Carrot hot sauce that substitutes sweet po
This classic condiment can be found on every table in Haiti, oftentimes even when there isn’t a table in that devastated and destitute country. I first heared of Picklese when I was researchi
I start anticipating them each year as winter melts into spring: Springfield’s farmers markets. It’s not just because of the local produce and products I can buy, although that’s a b