Stories by Rosie Hawthorne
Snickerdoodles are a perennial favorite and Christmas wouldn’t be quite as Christmasy without these cinnamon treats.
You know it’s summer when your kitchen counters are covered with vine-ripened tomatoes freshly picked from your garden. You’ve waited all year for this. You’ve suffered through those tasteless, insipid,…
I scream. You scream. This weather screams for ice cream. And I’m here to give it to you. This might be the easiest ice cream ever. No eggs are involved. No custard. No cooking. It's just cream and milk. Sugar. Vanilla. Strawberries. And an ice cream maker.
There’s nothing quite like a newspaper-lined table top of fresh-caught, just-steamed, Old Bay-sprinkled blue crabs, with nothing more than melted butter and some lemon juice. Except maybe crab soup. Or crab cakes.
In the Spring, this not-so-young cook’s fancy lightly turns to thoughts of ... asparagus. I always look forward to the first spears of asparagus in my garden and I’ve earmarked them for a light and simple, yet filling and satisfying, quiche.
Living where we do, we always have shrimp on hand -- usually at least 20 pounds frozen at any time, so a shrimp meal is only a thaw away. Today, I have three shrimp dishes for you with distinct flavor profiles.