Monday, July 14, 2014
     

Food

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.

Thursday, January 30, 2014
AP Photo This undated image provided by New York Jets shows a rice ball from Nonna Fusco's. Nonna Fusco's homemade dishes are served at MetLife Stadium among an array of food options that will be available to Super Bowl fans when the big game is played there Sunday.

EAST RUTHERFORD, N.J. (AP) – Buffalo wings and chicken fingers, take a breather. Crab dip and curly fries, sit this one out.

For Super Bowl foodies, New Jersey offers a mashup of delicacies representing just about every culture on the planet.

Those fortunate enough to have tickets to the game at MetLife Stadium will be able to gorge on American, Mexican, Asian and Italian specialties, done with a local flair, in the "Home Food Advantage" food court.

Wednesday, January 29, 2014
This Jan. 6, 2014 photo shows seven layer potato skins in Concord, N.H. Everybody seems enraptured by seven-layer dip. So for this yearís Super Bowl party, why not freshen it up a bit? Take the same concept of shoveling piles of delicious toppings into your mouth, but instead of chips use a slab of roasted potato. (AP Photo/Matthew Mead)

Everybody seems enraptured by seven-layer dip. And not that it's bad, but it's been done. And done again. And again.

So for this year's Super Bowl party, why not freshen it up a bit? Take the same concept of shoveling piles of delicious toppings into your mouth, but instead of chips use a slab of roasted potato.