Tagged ‘spring’

  • What’s the deal with Easter eggs?

    That’s a question I’ve asked myself a number of times and have never been able to answer. But seriously: what’s up with eggs at Easter time? Why do we dye them and hunt them and roll them and devil them?

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  • Lemon Meringue Pies with a Thyme Shortbread Crust

    Mini Lemon Meringue Pies in Jars; Thyme Shortbread Crust

    Recipe: Lemon Meringue Pies with a Thyme Shortbread Crust

    Summary: Herbed shortbread becomes the crust for this classic lemon meringue pie, adding a bit of a twist to an old favorite. These tiny treats will win the hearts of the lemon lovers in your life.

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  • Springtime Herb Delights

    Springtime Herb Deviled Eggs Recipe

    Recipe: Springtime Herb Delights

    Summary: These fresh little devils come out looking as pretty as the first azaleas of spring. Don’t let any stems slip in while you’re chopping the herbs very finely—you don’t want to chomp down on a big woody thing.

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  • Soups for Spring

    Just when the weather had risen to a promising 45 degrees, it just had to dive bomb back down to 32. Being a southern California native, I have done everything in my power to keep the idea of mid-70s and sunshine on the front lines of my thoughts. However, in an attempt to embrace my northeastern surroundings, I have been dabbling in the world of soups and stews. One of my favorite things about them is that no matter the recipe, they are always so easy to put together. As long as you have a good broth, your pantry is your wonderland!

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  • Lemony Green Pea Risotto

    Lemony Green Pea Risotto

    Recipe: Lemony Green Pea Risotto

    Summary: The sparkling taste of fresh lemon makes this risotto ideal springtime fare. I like to accompany it with roasted asparagus and warm crusty bread.

    Ingredients

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  • Seasonal Ingredients

    Spring has sprung, and with it, seasonal ingredients have sprouted! I’m thrilled to write that some of our favorite fruits and vegetables are already available (or soon will be) from local sources. Unfortunately for those of us in Massachusetts, we will be living in a dormant growing area until June. The general recommendation is to continue using apples, pears, and other root vegetables that have been stored through the winter months. However, at the start of summer, we can begin to expect beets, cabbage, cauliflower, cucumbers, lettuce, peas, peppers, radishes, scallions, and spinach — quite a bounty, and well worth the two month wait. In my home state of Missouri, its location further South means that the growing season has already begun: asparagus, lettuce, peas, scallions, and spinach should already be available from local grocers, farm stands, or homegrown gardens.

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  • Tea and Taxes

    April is the time of taxes, and here in Boston, the thought of taxes brings to mind the thought of tea.

    While many of us run around trying to finish up taxes at the last minute, stress tends to run high. When you’re ready to pull out your hair in frustration with the forms you can’t find, the little boxes you missed, or the long lines at the post office, I suggest taking a moment to relax. Here are some tips for a relaxing tea break to take while you recollect and reorganize…

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  • Clam Chowdah for Patriots’ Day

    new england traditional recipes

    Truth: I am not a native New Englander. But since I moved to Boston in 2010, I believe I’ve adapted to the culinary climate quite well. When you grow up in a landlocked state like I did, you become familiar with beef and BBQ — but fresh seafood? That’s something to be savored. For that reason, I’ve taken a look at our own New England Home Cooking for ways to use local ingredients to celebrate an upcoming regional holiday: Patriots’ Day!

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  • Eastover

    What happens when you grow up in a reform dual-religion household? Some holidays just have to get mixed together.

    Most years, my family celebrates ChristMukah, when Christmas and Hanukah overlap. This year, I will be celebrating EastOver: Passover Seder on Friday followed by Easter dinner on Sunday. This will definitely be a full weekend of eating– except on years like this I can’t really have my cake and eat it too… unless it’s a flourless cake, that is. That’s due to the fact that for the week of Passover, I refrain from eating any bread to commemorate the Jews leaving slavery-riden Egypt in a hurry, lacking time to prepare fully leavened bread. So, definitely no Easter egg cakes for me this year (see tomorrow’s post…!). Since it will be pretty hard to walk away from a table filled with pastel pastries, I decided to bring a Passover-friendly dessert: Flourless Pistachio Cookies from Jennifer Felicia Abadi’s A Fistful of Lentils. With a slight green tint, these will be the perfect “EastOver” cookies!

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  • Easter Reminiscing

    With Easter on its way, I can’t help but to get a little nostalgic.  When I was younger my mom always went out of her way to make sure Easter was a holiday filled with elaborately-dyed eggs, egg hunting competitions (I always won), and most importantly, generously-stocked Easter baskets with enough candy to keep me and brother hyper for far more time than she had hoped. I remember sneaking down the stairs in the morning to see if the Easter Bunny had come in the middle of the night to bring us chocolate-covered marshmallows, or better yet, a big bag of jellybeans…. he always delivered.  Needless to say, Easter was my second favorite holiday (only next to Christmas!) as a child, and still is.

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  • Rhubarb Rules!

    I have been seeing rhubarb everywhere lately! And rightfully so, as rhubarb is still quite in season in this hemisphere.  Originally used for medicinal purposes, this vegetable (who knew?!) was not used as a food for thousands of years, not until sugar became more easily accessible and available.  Its intensely bitter flavor, mixed with the sweetness of strawberries and other fruits and sugar, makes for some delicious early summer treats.  Here are some of my favorite recipes for rhubarb dishes, including a non-traditional rhubarb pie, a refreshing summer cooler, and a jam mixing fruit and flowers.  Just remember not to use the rhubarb leaves—they can be toxic!

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  • Strawberry-Rhubarb Lemonade

    Intensely bitter, rhubarb becomes a willing partner when blended with strawberries and sugar. Nothing announces the arrival of spring more potently than strawberries and rhubarb. With this recipe, you can get a jump on summer by combining these seasonal gems with lemon.

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