Login  /  Register  | 3 premium articles left before you must register.

Latest Blog

Onion pizza relies on mustard for tangy zip

 March 28, 2014

On St. Patrick's Day this year, my good friend Richard cooked my lunch, Corned Beef and Cabbage Pizza.
It sounds crazy, I know, but it was delicious. He used a layer of mustard as his sauce, which he topped with sliced waxy potatoes, cabbage, onions...


Recent Posts

Old school sweet-and-sour has never been so good

 February 28, 2014

Editor's note: In the print addition of this blog, several sauce ingredients were omitted. The have been added in bold below:
I started my...


Once you go steel-cut, you'll never go back

 January 30, 2014

I think it was from Martha Stewart that I first heard of steel-cut oats, a new — or more accurately, very old — form of oatmeal.
She touted it as a better, more flavorful way to enjoy your...


Secret of tasty slow-cooker meals is doing the prep

 January 16, 2014

I've always loved the idea of a slow cooker, but the reality often leaves much to be desired. Although I have tried many slow cooker recipes, I usually reject them once I've tasted the result.
But I...


A little roasting, a bit of spice: Tips from a new butternut squash fan

 November 20, 2013

I never was a big fan of butternut squash.
Growing up, my mother always boiled it then seasoned it with nutmeg. I just didn’t...


There's just no dumpling like the apple dumpling

 November 12, 2013

Say what you will about apple crisp, apple pie, apple cobbler and apple brown Betty, there's nothing that makes my heart sing in the fall so much as a fresh, steamy apple dumpling.
When I was a kid, my...


Start the day in a savory way

 October 25, 2013

If I could, I would eat a doughnut every day for breakfast. Or coffeecake. Or pancakes with maple syrup. Or Pop Tarts or a cinnamon roll.
Even if I set aside for a moment my goal of eating fewer...


Barigoule: Another delicious way to enjoy Brussels sprouts

 October 9, 2013

The other day, as I began another chapter in my lifelong quest to find new ways to celebrate Brussels sprouts, I stumbled upon something called a barigoule.
Barigoule — pronounced bah-ree-GOOL...


Cracking the cold sesame noodle code

 September 26, 2013

I have been trying to make decent cold sesame noodles for years — not delicious ones, or perfect ones, or ones that taste exactly like the best cold sesame noodles I’ve ever had. I just want to make a decent batch. I want to...


Some of life’s best meals feature loved ones and a view

 September 11, 2013

Until recently, the best meal of my life was a late summer dinner on a pier on Puget Sound in Seattle.
My husband and I drank chilled white wine from big, balloon-shaped glasses and ate king crab that...


Well-loved cookbook yields warm nostalgia and fabulous ginger cookies

 August 28, 2013

Some of my favorite cookbooks become my favorites because they consistently feed me and my husband reliably, quickly and deliciously.
Others I love because they transport me, through amazing...


Ginger lends a spicy, floral note to Thai Crunch Chicken Salad

 August 15, 2013

Ginger's flavor - fresh and clean while at the same time warm, rich and spicy, with applications both savory and sweet - is truly unique in the herb and spice world.


When it's too hot to cook, make spring rolls

 July 31, 2013

Nothing takes the fun out of cooking like a bout of hot, humid weather. It makes it downright unpleasant to stand at the counter, sweat dripping off your head, and prepare a meal.


Easy, scrumptious strawberry pie is celebration of the season

 July 3, 2013

During a recent trip to Cleveland, my mother-in-law made us a strawberry pie from one of her daughter Kate's recipes. The preparation left her worried that the "goop" had not set and that the crust likely would be soggy as a result.


Toasting pasta adds nutty dimension to shrimp dish with Spanish pedigree

 June 19, 2013

Toasting ingredients before you add them can make a world of difference in the final dish.
Toasting nuts transforms each variety into its best self. Many Indian recipes call for toasting spices first...


Cool and wet spring is license to extend the comfort food season

 June 5, 2013

While the nights (and some of the days) remain cool, I'm savoring some of my favorite wintertime meals before the grill, salads and corn on the cob kick in at full tilt.
Quick Polenta Lasagna is one of...


Buying fish puts cook between rock and hard place

 May 22, 2013

These days, deciding to have fish for dinner feels like deciding to tiptoe through a minefield. No matter where you turn, there's an angry local fisherman protecting his livelihood or a finger-wagging scientist warning that today's...


Stirring up controversy with a baked risotto with squash and kale

 May 9, 2013

My friend Myrna makes an amazing asparagus risotto. It’s creamy and chewy and cheesy and it tastes as if she stood over a hot stove all day to make it.
That’s because she actually did.


Jill Blanchette shares her discoveries as she explores vegetables, greens and grains on her way toward a plant-based, whole grain life.



Day Photo Staff | On Assignment

David Collins | Today, in The Day

Karen Florin | On The Docket

Rufus Giuseppe | The Dog Dishes

Editors' Blog


Paul Choiniere | Ruminations

Arts & Entertainment

Day staff | Taste Buds (Dining)

Day staff | The Sipping Room (Drinks)

Jenna Cho | Salt to Taste

Jill Blanchette | Healthy Cooking

Kristina Dorsey | Reel Life

Marisa Nadolny | Pop Blog

Rick Koster | Aging Rock Dude

Rick Koster | Librarian to The Stars / Books Blog

Sunday Night TV | Mad Men Monday

Salt to Taste | Jenna Cho on food

Just Listen | The Day's music writers share their playlists


Steve Fagin | The Great Outdoors

Vickie Fulkerson | High School Sports

Nick Giuliano | Fenway Frankly

Richard Cooke | Yawkey Way

Ned Griffen | High School Football

Gavin Keefe | UConn Men's Hoops

Jim O'Neill | Golf