First Courses

Mini-pumpkin Soup with Toasted Pumpkin Seeds, Shaved Parmesan, and Fried Sage

For the longest time I thought those cute little pumpkins–no more than 3 or 4 inches in diameter–were nothing more than happy little fall decorations. There they’d sit on the side of the road at farmers’ markets and at well-stocked grocery stores, bright orange banks of mini-pumpkins bearing such ridiculous…


Kitchen Revelations – My new blog starting today

I just started taking a blog writing class by Steven Shaw at the International Culinary Center (formally, the French Culinary Institute) – I was going to sit in on the first class to see what it was all about because I might be teaching another media class at the school,…


Sweet Summer Corn Soup

Posted with permission of author, from Caprial’s Soups & Sandwiches by Caprial Pence. Ingredients 8 cups chicken, fish, or seafood stock 1 tablespoon olive oil 1 large onion, diced 6 cloves garlic, minced Kernels cut from 12 ears fresh corn (about 10 cups) 1 cup dry white wine 2 cups…


Potato Gnocchi

Patricia Fairbanks of West Townsend, MA sent me this recipe. She says to plan on one cereal bowl per person and to be sure to cover the cooked gnocchi with sauce. My son, Sam, thought these were great. Ingredients 1 1/2 pounds Yukon Gold or Russet potatoes, peeled and cubed…


Avocado, Black Bean and Tomato Salad

A favorite from my friend and colleague Jean Anderson. Makes 4 servings Ingredients 2 tablespoons fresh lime juice 3 tablespoons extra-virgin olive oil 2 large scallions, trimmed and finely chopped (include some green tops) 1 large garlic clove, minced 1 firm-ripe Haas avocado, peeled, pitted, and diced One 15 1/2-ounce…