A Meal from Mushrooms

By Lori Powell

My fridge is a bit empty due to my being out all last week on a location photo shoot. But if you have a pantry stocked with some good grub that includes some condiments, you’re well on your way to creating a delicious meal for one.

This week I’m going meatless and turning to some meaty portobello mushrooms. I am generally not a fan of these oversized fungi but when roasted, broiled or grilled whole they deliver a different world of flavor. You see, when roasted or broiled, the outside edges and gills get a bit crispy. On the grill over high heat, they get pretty much the same effect, with the added bonus of a smoky hit.

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Inspired by Peaches

By Katie Barreira

This past weekend I embarked on a fly-by-night getaway to Cape Cod with a group of fabulous lady food editors. As you might imagine, there was a lot of eating and we definitely disproved one old adage: there is no such thing as too many cooks in the kitchen.

The meals we planned were delicious, but it was a spontaneous moment of culinary inspiration that provided the most memorable dish of the trip. Sunday morning, still in our PJs, we surveyed the remaining food and started on a fruit salad, but those squat little donut peaches were just too cute to cut up. When pitted, dipped in a thick batter and fried, however, the peaches became dead ringers for the confections after which they were named, but instead of a doughy center, you bite into warm, juicy peach flesh.

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How to Make Croutons

By Zoe McLaughlin

Have day-old bread and don’t know what to do with it? This recipe shows you how easy it is to make homemade croutons. Croutons only take a few minutes to make and can be used for a variety of dishes. The most classic is for Caesar Salad but croutons are a great addition to many soups, as well as tossed greens.

Depending on how you plan to use the croutons, cut them to the size you need. Small croutons are great on soups such as gazpacho, a cold refreshing summer soup. They add a nice, crunchy texture.

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In Love with Cheese

By Lori Powell

When hitting the road for a long car trip you can always find me packing cheese and crackers or a baguette, along with some assorted fruit to eat on the road or to enjoy in celebration when I reach my destination.

I recently hit the road a couple of weekends ago specifically to visit a cheese shop in Great Barrington on Main Street. The packing of a car snack was not needed since the end of the road this time came equipped with a bevy of good eats….and lots and lots of cheese.

I buy cheese like someone else buys candy. It is just too hard not take home just a little bit of each of these delicious finds and Rubiner’s is ridiculously packed with the good stuff. Also they are extremely patient.

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A Parade of Pestos

By Katie Barreira

The classic Italian pesto is a mixture of fresh basil, pine nuts, garlic, Parmesan cheese and olive oil that is crushed together (pesto is Italian for “pounded”) to make a fresh sauce. Since its inception in Genoa, Italy, pesto has taken many forms; these riffs, known as “pestos” are, along with the original, a fabulously easy, no-cook way to add big flavor to your summer cooking.

Here’s a recipe for my new favorite pesto and a few ideas for fun combinations that you can experiment with, whirring-up at home.

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