Articles
Challenged by the Chefs
The approach of restaurant chefs to recipe development differs greatly from that of editors of cookbooks and food magazines for the home cook. While researching and writing articles and books,…
Cassoulet
(Allow at least 1½ days, including a final baking period of 3 hours.) Cassoulet gets its name from the casserole, the large earthenware pot it is cooked in. I was…
Vacation Fare is a Lasting Souvenir
When I talked to my editor about doing an article on Jamaica, she told me about Coonamessett Farm in Falmouth where workers prepare a Jamaican buffet every Wednesday.a Our conversation…
Taking Vacation Home With You
Whenever I visit Mexico, I find the food and culture the most fascinating, exciting, and unique part of the experience. Once a year, I leave winter and work-related business behind…
Steamy and Easy
Steamy and Easy The once plentiful American lobster is now a delicacy that plays a starring role in this easy, one-pot clambake. I like to celebrate the Fourth of July…
Solitary Dining
Solitary dining Meals so special you’ll be glad they’re yours alone By JOHN F. CARAFOLI CONTRIBUTING WRITER This is a time of uncertainty and unrest for all of us. It…
Soaking the Senses
Many years ago, I was living in Chicago, immersed in a demanding, high-pressure job, and needed to get away to somewhere quiet and peaceful to replenish my mind, body and…
Savoring the Cape’s Harvest
When I was 7 years old, my first job was picking wild blueberries in mid-August. I would sell them to the owners (two sisters) of By Way Lunch, the local…
Recipe for Recovery
No one looks forward to surgery. As a healthy, active person I have always dreaded it, particularly the thought of being incapacitated for any length of time. For years I…