Amazing flavor from those lesser known cuts of beef – flank, flat iron, skirt steak, flap meat, and especially hanger steak! All you need is the best marinade you’ve ever made…
Hello, and welcome back to our kitchen! We hope you enjoy your stay here, and we have a few notices and reminders to help you make the most of all the culinary delights awaiting you.
Meeting Henry and Margaret for the first time (though they didn’t meet us till later), and an often-overlooked fabulous breakfast dish: shirred (or baked) eggs.
Orphaned by circumstance and the storm… and a reprise of Fish ‘n’ Potatoes, an enduring Maritime favorite.
Kids need “someone else’s back yard.” Mine came from an unusual place – my next door neighbor Betsy. Plus, a simple traditional recipe for fried corn meal mush. A bit of nostalgia and one of the best comfort foods I’ve ever had.
Recalling a few of my salty years with my Muscongus Bay Sloop, and a rich and hearty French onion soup with gruyere.
The only chicken fried steak recipe you’ll ever need, and a brief foray into wretched road food from chain restaurants.
The challenges of acting the guru when you have the flu… and a perfectly decent potato leek soup recipe that’s easy to make.
Repost from about a year ago: Recalling humongus 1950s breakfasts, thoughts on food insecurity in Maine, and a terrific “fuggedaboutit” focaccia with rosemary baking recipe.
Strategies and non-strategies for leftovers, plus a perfectly decent recipe for turkey (or chicken) tetrazzini.