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Salem, MA
Saturday, October 22, 2016

Pasta Salad with Shrimp, Goat Feta, and Basil

We've been pining for summer weather here in Boston. It's been cold, dreary, and drizzly for days. This pasta salad is like a little dose of summer—it's cool, creamy, and an absolutely fabulous thing to bring to a picnic or barbecue. Assuming, that is, that the sun ever comes out.

Mussels in Ginger Stout Broth

Mussels are very forgiving to cook. They come with a built in timer. When they open, they're done. It's really that easy. These mussels cook up in no time flat and are bathed in a...

Butter-Fried Sea Scallops

So simple. So yummy. There are a zillion recipes out there for pan-fried scallops. This is one of mine. The fresher my ingredients are, the less I usually fuss with my food. This recipe combines a...

Sauteed Cod with Garlic-Shallot Butter and Drunken Spinach

When you start with fabulously fresh ingredients, it's easy to make a delicious meal in no time flat. The main thing to know about cod is that you don't want to overcook it. (Don't...

Crab Rangoon Dip

Crab rangoons have to be one of the best appetizers ever made. (In fact, we probably have one of the only dogs on the planet who comes running when offered one.) This hot crab dip...

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