Normally, the beginning of spring evokes light, airy pastels. More often than not, we find ourselves making brunch and Easter toasts with clinking glasses filled with sparklers, whites and rosés. But, lamb (and other spring foods) have us seeing another color: red. Introduced to us by Mark Raymond from Frederick Wildman and Sons and produced by […]
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Looking for more ways to enjoy asparagus this spring, we found a great recipe online from Martha, keeper of the blog A Family Feast, that reminded us of our summery Grilled Shrimp Wrapped in Prosciutto from the Food Schmooze® archives. Like you, Martha and her husband Jack are home cooks who value ease and fresh, […]
From Faith — The world is crazy. We need the balm of comfort food — a baked potato, hit with olive oil and salt before you toss it in the oven — makes the best quick dinner on the planet. Split the potato open, add butter, your favorite grated cheese and chopped chives – wow! […]
Za’atar is a Middle Eastern spice that has a reputation as a brain enhancer, according to cookbook author Rebecca Katz. It’s an aromatic blend of thyme, sesame seeds, sumac, oregano, and marjoram that adds an incredible depth to this dish. Add it to most anything for an exotic flare—vegetables, salads, fish. You name it. If you’re […]
If ham’s on your Easter menu, we have three suggestions for you if you’d like to move beyond the standard supermarket fare: Monte’s Ham of Bridgehampton New York… Nodine’s of Goshen, Connecticut… Footsteps Farm, North Stonington, Connecticut.