Forefathers Day—South Shore’s Other Winter Holiday
By Paula Marcoux. Today, the majority of Americans may be found cooking and celebrating in...
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Winter Recipes
Butternut Squash Pizza
Butternut Squash Pizza There’s nothing like a homemade pizza, though! Don’t be scared of...
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Chourico Bolognese
Chourico Bolognese Using chourico (learn more) as the base for this traditional sauce gives the...
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Roasted Chestnuts
Roasted chestnuts are best enjoyed hot from the oven, preferably with a glass of wine. Note that chestnuts get harder to peel as they cool. Some of the shells and papery skin will come off easily; some will not. Placing them back in the oven for ten minutes can be helpful if too many of them are stubborn. Roasted chestnuts are the centerpiece for The Feast of St Martin.
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Quahog Pie: Filling and Pie Assembly
Words by Paula Marcoux. Photos by Jake Walker. Quahog Pie Filling The following recipe includes...
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Quahog Pie: The Pastry
The Pastry Make the pastry at least several hours ahead, so that it will be thoroughly chilled and...
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Lemon Squares
Lemon Squares A homestyle favorite. If you should wish to halve the recipe, select an 8 X 8-inch...
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Wake Up and party: French Canadians on Christmas Eve and the history of the Tourtiere meat pie
By Paula Marcoux. By all appearances, my paternal grandmother, Yvonne Simard Marcoux (known as...
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Celeriac Chickpea Mushroom Noodle Soup
As with many roots, celeriac has a deep earthy flavor, but the taste that really pops is celery. Its rich flavor shines, and yet it doesn’t have the stringiness of its cousin, which many find off-putting.
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COUNTRY-STYLE PORK RIBS WOOD-FIRED ON A SCHWENKER
Photos By Mike Race. Recipe by Paula Marcoux. No schwenker? Substitute pork chops, and use an open...
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Taffy – The Recipe
Taffy, or La Tire This recipe descends from my great-grandmother Dora Letendre Tougas (1876-1960)...
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Boozy Aged Eggnog
by Adam Centamore. I first learned of aging eggnog while watching Alton Brown on Good Eats. The...
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Crisp Apple Salad
Recipe by Paula Marcoux. Crisp Apple Salad This fresh salad takes advantage of that evanescent...
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Biltong : South Africans (Saffas) jerk-ish version of dried meat
By Pamela Denholm. What a funny word. Biltong. It’s what we South Africans (Saffas) call our...
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Roasted Delicata Squash with Pomegranate Molasses, Pumpkin Seeds and Goat Cheese
Don’t steer clear of this recipe just because your grocery store doesn’t stock pomegranate...
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Parsnip-Ginger Layer Cake with Browned Buttercream Frosting
This takes spice cake to a whole new level. It’s amped up with parsnips and fresh ginger and...
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French-Fried Parsnips
1 pound parsnips 3/4 cup all-purpose or gluten-free flour (experiment with adding other seasonings...
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Slow Cooker Shredded Chicken
This recipe from Julia Powers couldn’t be more straightforward! There are only two ingredients...
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Creamy Beet risotto
1 small onion, finely chopped several sprigs of fresh thyme, leaves stripped from stem and chopped...
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Daikon, Watermelon Radish & Beet Salad with Nut Mustard Vinaigrette
Roots can be deceptive. From the outside, with their nondescript skins, they may appear...
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