Paula Marcoux, Author at edible Southeastern Massachusetts

By The Seashore: Riding the Wave in Brant Rock, Marshfield MA

by Tatum McIsaac. The 2018 Storms of Brant Rock Marshfield MA When Tracy and Richard Vaughan...

Fresh-Milled Whole Wheat Bread Recipe

by Paula Marcoux. If you are not accustomed to baking with yeast, let alone with a natural...

My Life in the Counter Culture

By Paula Marcoux When I was 14 years old, I persuaded my mother to buy a copy of the Tassajara...

Og Lim’s Kimchi and Mung Bean Pancake

Og Lim’s Kimchi Phase I – Ingredients and equipment Like most culinary projects worth undertaking,...

Squash Blossom Fritters

Squash Blossom Fritters Make these with male flowers (long stalk; lacking fruit-producing...

BROILED STEAK AND ONIONS

by Paula Marcoux. 1½ pound bone-in porterhouse, T-bone, or rib steak 3-4 big sweet onions 1-2...

At Home with the Range; Lunchtime at Glenwood Bootcamp

The Stove by Paula Marcoux. Speaking as someone permanently under the spell of live-fire cooking,...

Fringe Benefits: Henry David Thoreau in Ellisville MA

In case you haven’t picked up on it yet, this Autumn 2016 issue of edible South Shore & South Coast is all about “Living on the Fringe”. As I pondered where to take that theme in my column, several friends and acquaintances...

One Loaf of Soda Bread…HOLD THE BLARNEY

by Paula Marcoux. Readers of this magazine who reside in the suburban sector jocularly known as...

We’re Livin’ on Nuts and Berries : the elusive beach plum

In our laid-back household, we love to eat beach plums in a rustic, French farm-wife kind of way: baked in a clafoutis. The most down-home, provincial French versions of this batter pudding call for intense, small cherries, with pits left in for flavor.

Paula Marcoux