Wednesday, April 23, 2014
     

Food

Wednesday, April 9, 2014
This Mar. 3, 2014 photo shows spiced hazelnut ingberlach in Concord, N.H. (AP Photo/Matthew Mead)

Candy making can confound even the most careful home cook.

Luckily, Passover gives us an excuse to make a simple candy that is delicious and requires little fuss. And you don't need to celebrate Passover to appreciate it.

Ingberlach is a traditional Jewish candy flavored with ginger and honey. It also can contain nuts and other ingredients and is reminiscent of a sticky, chewy caramel popcorn cluster.

Wednesday, April 9, 2014
This March 3, 2014 photo shows herbed matzo stuffed roasted chicken in Concord, N.H. (AP Photo/Matthew Mead)

Why is it that we only stuff poultry one day a year?

Let's face it, stuffing takes an already delicious dish roasted poultry and makes it even more so by adding flavorful, fat-soaked carbs to the mix.

Yet outside of Thanksgiving, few of us ever think to stuff and roast a bird. Admittedly, most of us don't have the time to prepare a stuffed turkey on a weeknight. But why not try a chicken?

The beauty of a roasted chicken is that aside from about 15 minutes prep, nearly all of the time is hands off.

Wednesday, March 26, 2014
This March 3, 2014, photo shows zucchini crab cakes with lime aioli in Concord, N.H. (AP Photo/Matthew Mead)

To help get us in the mood for spring, we've given a seasonal makeover to the classic crab cake.

We started by adding the fresh flavor of shredded zucchini. It melts into the bolder flavors of the other ingredients, yet still keeps the crab cakes tasting light.

For a binder, we skipped the usual bread and instead used mashed potato, which gives the finished crab cakes a light and fresh texture.

For a topping, we created a simple lime aioli, which lends a vibrant tang.

Wednesday, March 26, 2014
This March 3, 2014, photo shows spring corn soup in Concord, N.H. (AP Photo/Matthew Mead)

The warm days and cool nights of spring can make for challenging dinners.

During the days, we want to be outside enjoying the sun, but the evenings call for something warm and comforting. Trouble is, warm and comforting dinners require time at the stove.

Our solution? A quick and easy soup that is jammed with fresh vegetables and comes together in about 30 minutes.

We combine seasonally perfect asparagus with the sweet taste of frozen corn and a heap of fresh thyme. The result is light, yet fresh and filling.

Wednesday, March 5, 2014
AP Photo/Matthew Mead Roasted Potato-Wrapped Haddock

This past summer I fell in love with a kitchen gadget that has been relatively slow to catch on in the U.S. the mandoline.

I've had several of these kicking around my kitchen for a while now, but I never quite saw the need for them. For those not in the know, a mandoline is shaped like a plank with a very thin, very sharp blade at the far end.

To use it, you slide a firm vegetable back and forth along the plank. Each time you slide over the blade, it shaves a slice off the vegetable.

Wednesday, March 5, 2014

When it comes to comfort food, it's hard to top cheesy scalloped potatoes. Even if you are cooking for two, there is nothing better than having a pan of these to graze from, whether it's breakfast or dinner, throughout the week.

Scalloped potatoes is the American name for potatoes gratine. I've always felt the French version seemed a little fancy, if you know what I mean delicious, but best reserved for special occasions. Scalloped potatoes, on the other hand, seem a bit more "everyday."

Wednesday, February 26, 2014

The sad fact of the matter is, most of us won't make it to New Orleans to celebrate Mardi Gras. But that's no reason to forsake some of the city's classic cuisine.

This year, honor Mardi Gras by making jambalaya at home. It's the perfect dish for out-of-towners; it's easy, it's weeknight- and kid-friendly, and it's extremely versatile. Because while there are several basic approaches to jambalaya Creole and Cajun among them there really are endless variations on this dish of rice, meat and seafood.

Wednesday, February 12, 2014
This Jan. 27, 2014 photo shows Beef Mole with a Buttery Baguette in Concord, N.H. (AP Photo/Matthew Mead)

Like it or not, it's best to simply embrace that chocolate must play a key role in any Valentine's Day dinner.

But a chocolate tart or truffles or bonbons or even chocolate-dipped strawberries are so ... cliche. Maybe think a little outside the chocolate box this year.

Maybe slip the chocolate in as a savory component to a steak dinner so rich and so delicious, you'll be tempted to abandon silverware as you eat it.

And you can. Though mole dishes such as this beef version often are served over rice, I've instead paired it with a warmed, butter-drenched baguette.

Wednesday, February 12, 2014
AP Photo/Matthew Mead Cocoa Butter-Date Polenta and Cocoa Coffee Flank Steak

A box of chocolates? A slice of chocolate cake? So very been-there-done-that.

This Valentine's Day, up the ante with your expression of love via chocolate. Rather than simply end the meal with a sweet hit of cocoa, why not use it as the inspiration for the entire menu?

Start with slices of soft goat cheese sprinkled with a blend of unsweetened cocoa powder and chili powder, then topped with a Peppadew pepper.

Wednesday, February 5, 2014
This Jan. 6, 2014 photo shows sbiten in Concord, N.H. Sbiten is a Russian mulled honey drink. Served warm, it is similar to mulled cider. (AP Photo/Matthew Mead)

When Americans think of Russian food, it's generally the cliches – the beet soup known as borscht, or caviar-topped pancakes called blini. And they imagine both washed down with copious amounts of vodka.