Cakes, cookies
Think pie pastry is daunting? Try this 3-ingredient wonder
By Debra Samuels | GLOBE CORRESPONDENT -October 8, 2013 Leslie Fishman says the recipe for apple pie she learned from her mother “became a family favorite for decades.” Her daughter is the third generation to make it. NEWTON — At some point everyone wants to try making America’s iconic dessert, apple pie. Just the …
Read moreA Thanksgiving feast from our readers
Our readers sent their favorite dishes to The Recipe Box Project and we put together a Thanksgiving menu. Not a green vegetable in the lot.
Read moreJapanese American Matcha Mochi Cupcakes
TOKYO – Many foods brought to America by new immigrants evolve into dishes that combine ingredients from both cultures. California rolls are a good example.
Read moreFeast day calls for a special sweet
Photo by: Debra Samuels Zeppole with vanilla cream and amarena cherries By Debra Samuels Globe Correspondent / March 18, 2009 In Italy tomorrow, men named Joseph and women named Josephine will hand out zeppole, a Neopolitan pastry of fried dough filled with cream, to family and friends to mark the feast of San Giuseppe. Closer …
Read moreA cookie contest keeps friends together through the years
WEST PEABODY — They call themselves the Agawam Babes, and for 16 years, these girlhood friends have been getting together in each other’s homes for brunch and a cookie swap. It started as a way to stay connected despite marriages, kids, and jobs. The group has changed over the years, but the core has stayed …
Read moreCompetition cooks up at a 4-H county fairFood and Fun Club members put their kitchen skills to the test
WESTFORD — Louise Donahue looks for an empty cake rack on her kitchen table, brimming with baked goods. “We’ve already had one disaster today,” she says as she sets down the hot pan of butterscotch bars her 10-year-old son, Greg, has prepared for the 51st annual Middlesex County 4-H Fair. The bars go next to …
Read moreIn the Lime-light
MIAMI — Ask any five people about Key lime pie and they will agree on one thing only — it should never ever be green. ”Honey,” said the slight waitress with weather-beaten skin at a little dive called the Crack’d Conch (where the choices for dessert were a slice of Doris’s Key lime pie or …
Read moreBento:Build a Better Lunch
Debra Samuels, bestselling author, food writer and cooking instructor, wants to give the American lunchbox a makeover. In the chapter on “bento,” the traditional Japanese lunch box, in her upcoming book, My Japanese Table, Debra encourages the use of color, texture and taste to create healthier and more visually appealing meals.
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