Calling All Voters
I just saw at the address below that I am up for some type of book award. I don’t know much about(mainly because my 15 year old is off doing his own thing again so he can’t help me)this award, … Continue reading
I just saw at the address below that I am up for some type of book award. I don’t know much about(mainly because my 15 year old is off doing his own thing again so he can’t help me)this award, … Continue reading
My cookbook, The Yankee Chef, is available everywhere on the web and brick and mortar stores throughout the world, but to get someone in my hometown of Bangor to carry was a job and a half. I just don’t understand … Continue reading
Although this recipe sounds like something belonging on the menu of a top-notch restaurant, both elements are super easy. Although originally meant as a sauce for meat, French Remoulade Sauce is now a universal accompaniment to fish and seafood. One … Continue reading
If there ever was a cheese that fits perfectly with corn, it would be Fontina. It is similar to Gruyere and Emmental in texture when melted and has a slight nuttiness. But it is the great buttery flavor that makes … Continue reading
I love anything batter-fried. I know it isn’t the healthiest way to eat anything, but if enjoyed in moderation we can splurge once in a while can’t we? And this is the “splurging” dessert. The flavor of hard cider … Continue reading
I do realize that many of us are looking forward to the warmer months and baking apple pies are the last thing on our minds. BUT, I just have to add this one last apple pie recipe before beginning all … Continue reading
This recipe below, although genuinely delicious, is fantastic with that little tinge of saltiness of crumbled, cooked bacon. Simply add 3 tablespoons to the apple mixture before baking. Don’t want to get that bold? Then don’t! The smell wafting from … Continue reading
My lame interpretation of Richie Cunningham when he gets angry. I am dating myself, I now! These deliciously decadent treats are perfect for the marriage of peanut butter and chocolate. Although it is not readily agreed who first made Buckeyes … Continue reading
A true historical Yankee dessert. However I am inspired by the Scottish Tipsy Laird, which is a similar dessert but using real alcohol. Here I use rum extract. When you purchase natural rum extract, it may contain alcohol but the … Continue reading
Just in case you are unable to find them for any reason, I have cooking videos on this site that were expertly produced and are simple, easy and economical. I do hope you find these videos instructive and helpful. Now … Continue reading
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