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Salem, MA
Friday, September 30, 2016

Roasted Parmesan Cauliflower

Easy, cheesy recipe for roasted cauliflower dusted with nutty Parmesan cheese and drizzled with fragrant olive oil. Try my step-by-step photo recipe today!

Fiery Pumpkin Hummus

This pumpkin hummus is hot and spicy--and makes a great app for the Fall season. Serve it in a hollowed out sugar pumpkin.

Perfect Caramelized Onions

This is not fast food. These are about as old school as you can get. This is you and spoon and a pan...

Roasted Brussels Sprouts with Maple Soy Glaze

  OK, so for years, I hated Brussels sprouts. They were like nasty little cabbages. I had only seen them steamed, or worse, boiled. Roasting them made a believer out of me. Seriously. I swear, it turns them into...

Roasted Garlic & Spinach Pizza

This pizza is easy enough to pull off on a weeknight. It's my 2nd entry in Breakstone's Battle of the Kitchen Bloggers, hosted by Sandra Lee. (Vote & you could win $2,500!)

Homemade Ketchup

I don't know about you, but I'm so (like, so so so so) happy that summer's coming. This winter was a long, snow-filled one in New England, and everyone I know is happy to...

Prosciutto Wrapped Asparagus Bundles with Sage Infused Sour Cream

See, I do eat vegetables. (Granted, they're almost always wrapped in some kind of pork product, but still.) Asparagus, even! Some folks would say it's not possible. When I was a kid, I hated asparagus...

Simple Spinach Salad with Toasted Walnuts & Gorgonzola

So, a handful of years ago, I worked out of my house full-time as a freelance writer and editor. When business was slow, I'd fill in behind the counter at Priscilla's, a little catering/gourmet...

How to Make Stuffed Artichokes

Nom, nom, nom. Oh, I'm sorry, I didn't see you! I was too busy attacking the artichokes! These artichokes weren't always so delicious. In fact, at one point, they were actually practically attacking me. Don't let this...

Spicy White Pizza with Bacon, Shrimp & Asparagus

For this pizza, you build layers of flavor by quickly sautéing the shrimp in a little bit of bacon fat and freshly cracked black pepper. The bacon adds a subtle smokiness that pairs really well with the asparagus.

Halloween in Salem, Massachusetts

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