Topic
The Seasonal Table
Cooking through the New England year: sugaring season, summer gardens, apple time and the holidays.
Thanksgiving for Twenty: Two Turkeys, One Oven, a Real Timeline
Baking Pies in Quantity for a Harvest Supper or Thanksgiving
Cooking with Maple Syrup: Grades, Savory Uses and Baking Swaps
New England Cheese Board for a Party: Types, Amounts, Timing
Rhubarb Galette with a Sweet Cookie-Dough Crust
Cherry Tomato and Goat Cheese Tart on Puff Pastry
Plums and Tomatoes with Burrata and Hot Sauce: A Fall Platter
Vermont Apple Pie with a Butter and Shortening Crust
Outdoor October Wedding Dinner: Tent Menu, Stations and Quantities
Fall Wedding Menu with Food Stations: Quantities and Timeline
Fall Wedding Dinner Menu for 85, with Quantities and Staffing
Maple Vinaigrette for Fall and Winter Salads
Winter Greens with Pears, Asiago and Toasted Cashews
Buttermilk Ricotta Hotcakes with Warm Blueberry Compote
Brussels Sprouts with Warm Maple Walnut Vinaigrette
Maple Pecan Pie in a Lemon Butter Crust for Thanksgiving
Classic Chocolate Mousse for Mud Season