Food & Drink

January Field Notes: Back to Its Roots

The kitchen at Longhaul Farm in Holderness hums all year ‘round. Lorri Downs, her sister Sally and gourmet chef Michael Lewko collaborate on a menu of constant new creations that include savory quiches, lasagnas, slow-roasted ribs, as well as jams…

The best is always better

To be a better cook/chef/baker starting today, simply begin by purchasing the finest quality ingredients available. That sounds like common sense, but you can't buy good food if you're not sure what it is.When I say purchase good food, I'm…

Savor the Summer with Fruit Tarts

The recipe for tart shell dough can be mixed using two procedures — the “creaming method” or the “pie dough method.” Both have the same ingredients. Below is the creaming method, and the tart shell dough will be “short” like…

November Food for Thought: Enjoying Pomegranates

Take advantage of National Pomegranate Month — November. Starting to show up in New England grocery stores this time of year, the under-utilized, mostly decorative, ancient pomegranate. The pomegranate season runs from late September to mid-January. The variety you'll probably…

Recipes for the Fourth of Fuly

Blue Berry Tart Lisa Laskin's Blueberry Tart is originally from Food & Wine Magazine. 1 1/4 cup whole almonds ( 1 1/2 ounces) 1/3 cup granulated sugar 2 tablespoons all-purpose flour Unbaked tart shell (recipe below) 1 1/2 pints blueberries…

Seeking Local Seafood

Fresh and local — you hear it all over these days. But if there is one place where fresh, and hence local, is really important, it’s the seafood that finds its way to your plate. I have always thought that…

November Food for Thought: Enjoying Pomegranates

Take advantage of National Pomegranate Month — November. Starting to show up in New England grocery stores this time of year, the under-utilized, mostly decorative, ancient pomegranate. The pomegranate season runs from late September to mid-January. The variety you'll probably…

Cider-Braised Red Onions and Carrots

Cider can be used instead of white wine or beer in many of your favorite recipes. Serves 8 -- from Farnum Hill Ciders. 1/3 pound pancetta or bacon, sliced very thin Olive oil 6-8 red onions, peeled and quartered (leave…

Chicken Roasted in Hard Cider

Not just for drinking, cider makes a wonderful sauce for meat and poultry. From Helen Brody’s "New Hampshire: From Farm to Kitchen." Serves 4 3 tablespoons butter 1 tablespoon oil 3-4 pound chicken, quartered 2 large shallots, chopped 1/2 pound…