Faced with an overflowing summer farmers market, who can say no? Certainly not our columnist. The answer to over-indulging: Good storage.
Baking
In a nutshell: One nut is pretty much like another
In most recipes a pecan can stand in for a walnut, a cashew for a Brazil nut, yada yada yada, with just a few small considerations.
Of all the cakes she’s baked, there’s just one this cookbook writer makes for Passover
Elinor Klivans wrote 14 baking books from her home in Camden. But for Passover there is just a single dessert: Mom’s Walnut and Wine Passover Cake.
How do I love thee, brown butter? Let us count the ways
Used in baking, with seafood or drizzled on vegetables, brown butter offers nutty, complex depth that improves everything it touches.
Lemons aren’t (remotely) local. Can you substitute something else?
It’s situational, depending on the dish and technique, but sumac, for one, may work.
With these desserts, you’ll have them begging for rutabagas
And don’t forget the parsnip and the beet. These cold-weather root veggies, longtime New England staples, can make excellent sweets.
Decorate cookies for a sweet, festive Hanukkah
Camden resident and expert baker Elinor Klivens offers a recipe.
Efforts to restore American chestnut tree raise burning question for food lovers
When do we get to eat the chestnuts? Experts say they are tastier than the Asian and European nuts we import.
A hand pie is just one way to thank the farmers who lend you their hands
Buying local products is another way to show your appreciation for all the work they do.
Green Plate Special: A new app helps prevent waste at small local food businesses
Meanwhile, app users score some terrific food at bargain prices.