Think of the classic French sauce gribiche as a dolled-up egg salad. But instead of adding mayonnaise to hard-cooked eggs, the eggs are mashed with bold ingredients like capers, mustard and herbs to a creamy consistency. Rather than a sandwich filling, it typically is used as a lovely topping ...
An unusual jar of honey and a ripping hot sheet pan were the keys to remaking what too often can be a forgettable side dish — roasted carrots. First, the honey. We've seen our fair share of infused varieties, everything from ginger and saffron to lavender and matcha green tea. Most haven't ...
NASHUA – Even as a student at Bishop Guertin High School, Rachel Manelas had her eye on the Riverwalk Cafe at Railroad Square. Of course, back then Manelas thought of it as a haven for good coffee, not as her first venture into the business world. But this week the 23-year-old Johnson and ...
In the coldest months, we all look for bright spots, and football fans this winter have had plenty. The Super Bowl (on Feb. 13) is always a dead-of-winter highlight. And while gatherings might be smaller than in pre-pandemic years, we can still pull out the stops with snacks and food. My ...
In my opinion, fruitcake has had kind of a raw deal in this country. When it’s not the punchline of some joke, it ends up in an endless and hellish circle of regifting, often for years. Basically, it’s the Rodney Dangerfield of Christmas desserts. Now, not everyone in the world feels that ...
America has its fair share of strange dishes, but few can compare to Shoofly Pie, a gooey, sticky concoction of molasses and flour, baked into a pie crust. It’s a product of Pennsylvania Dutch country, the southeastern region of the state. Comprised mainly of the Amish and Mennonites, these ...
