I love this time of year—the depth of color and light; the sweet air wafting with the scent of freshly mown grass; the cacophony of chirping birds, the hum of insects, and the sounds of baby critters exploring their new world. It’s nature in all her glory. In a strange way, I even relish the […]
Tag Archives: healthy recipes
11
May
May
Ask Chef Phyllis: I need something special that kids (ages eight, ten, and twelve) can help prepare on Mother’s Day for our mom. She loves pancakes, but I don’t think I can manage frying all those pancakes without help. Is there a big pancake that’s easy and special too? Any suggestions? —Mariead Q. from Cambridge, […]
What’s Cooking at SRP?
Paris-Brest with Fresh Berries and Crème Suisse: A Classic French Dessert Just in time for Mother’s Day
03
May
May
I was eleven when I began training under a French pastry chef named Pascal. He graciously took me under his wing because he recognized my passion for food and art and my eagerness to learn and create. Every Saturday morning, I absorbed Pascal’s vast knowledge in the art of patisserie, preparing fruit tartelettes, croissants, napoleons, […]
25
Apr
Apr
Life has been busy lately. I mean, my life is always somewhat busy. As I shift from one priority to the next, I can usually find an ebb and flow in the ceaseless bustle, but of late my schedule has been more of a constant swarm of activity, without much respite. Not necessarily complaining. I […]
20
Apr
Apr
Ask Chef Phyllis: I’m not in the habit of using just chicken breasts or parts and need to find a good recipe for whole chicken. I know how to cut it up, if need be. I’ve heard of a chicken in milk recipe from a neighbor and had something like it in Spain, but the […]
What’s Cooking at SRP?
Shakshuka with Oil-Cured Olives, Feta, and Herbs: A Spicy Tomato and Egg Dish with North African Flair
18
Apr
Apr
I’m one of those folks who loves breakfast for dinner. And lately I’ve been loving dinner for breakfast, so much so that I’ve been implementing this practice with increasing frequency for some time now. I suppose what I mean is that I no longer attach the “breakfast” or “dinner” label to foods that traditionally fit […]
11
Apr
Apr
With the change of seasons comes drizzly spring days, budding new blossoms, sprouting green grasses, and and the whisper of fresh pollens through the air. This is also the time of year when many of us start dealing with stuffy noses, sore throats, and puffy eyes. In preparation for the bustling spring and summer ahead, […]
What’s Cooking at SRP?
Six-Cheese White Pizza with Slow-Roasted Tomatoes: Harness the Flavors of Summer in the Off-Season
04
Apr
Apr
I can think of few things I enjoy more than the pure, vibrant flavor of sun-ripened tomatoes in peak harvest season. Those of you who’ve been following me may recall a time or two when I’ve gushed over what I consider the most quintessential summer food of all. For me, nothing beats a sweet, juicy […]
30
Mar
Mar
Ask Chef Phyllis: Back in the day, before the supermarket took over every mom-and-pop shop, our town, Assonet (just a few miles from Fall River) had a real bake shop. They sold filozes on Sunday morning and cookies at Christmastime, but what I remember most of all was the Portuguese sweet bread I could get […]
28
Mar
Mar
In my former life as a pastry chef at the bakery where I honed my craft, Easter weekend was one of our busiest times of the year. We carefully mapped out our prep work for the week to maximize production and minimize a nervous breakdown come Good Friday. We started our “day” around midnight, pumping […]
21
Mar
Mar
I spent my childhood on a tiny British Columbian island in the Pacific Northwest called Salt Spring. The region is famous for its incredibly tender and mild-flavored lamb. Sometimes it seemed as if there were more sheep than people, and the locals revered them with an almost cult-like status. The sheep also make abundant souvenir […]
16
Mar
Mar
I’ve been trying to make dinners that are quick and tasty. With two teenage boys always having to go somewhere in a hurry after school or after dinner, I need nutritious, quick meals. (By the way, these guys are always famished, and they love Mexican food.) In the past I’ve made chicken cutlets, chicken tenders, […]
14
Mar
Mar
Lately, we’ve had an influx of beautiful, sunny, and warm weather around these parts—and I’m not complaining! I see hints of green grass peeking through the dry, yellowing blades that linger from our fairly arid winter. The seed pollens of my wild arugula wafted from my veggie garden many years ago, and ever since they’ve […]
09
Mar
Mar
Ask Chef Phyllis: What do you know about Swedish breads? Limpa, pumpernickel, and other really dark ryes are my favorites. But they are, in my opinion, the most difficult breads to make. My mom, who left Stockholm when she was only eight, said dark rye bread has to have orange peel and lots of rye […]
07
Mar
Mar
Well, here we are, the beginning of March. I can just feel spring around the corner! Many of you who frequent my blog know that even though I appreciate the downtime of winter, by the start of the year I’m eagerly awaiting the burst of freshness, life, and motion of my all-time favorite season. There […]
28
Feb
Feb
It’s been years since I made a commitment to take back my health and alight from the sugar train. I’ll be honest: eliminating all added sweeteners from my diet has never been the easy for me, and it still isn’t to this day. But the enormous benefits I’ve reaped as a result have made it […]
22
Feb
Feb
Bread of Tuscany, Umbria, and Marche, Regions of Proud Traditions Ask Chef Phyllis: Is it possible to find a good tasting, really crusty bread like the Pane Toscano that we had in Italy? I understand the reason for a no-salt bread in the past was about money. Flour and water are cheap, but salt was […]
What’s Cooking at SRP?
Grilled Shrimp, Tomato, and Avocado Fiesta Salad: Craving a Taste of the Tropics
21
Feb
Feb
There comes a time when the excitement of the holidays is over, the motivation and enthusiasm of the new year has waned, and the burst of bustling spring energy still seems far off. This is about the time of year when I get sick of winter, and I start longing for the beach. More specifically, […]
16
Feb
Feb
Ask Chef Phyllis: I loved my mother’s baccala and have tried to make it myself. She was from the Piedmont region of Italy. I used a recipe that called for capers, but I didn’t like them in this dish. Maybe I used too many. After soaking the salt cod in water for three days, as […]
14
Feb
Feb
Growing food in Colorado is a challenging endeavor. Because I come from a fairly balmy Pacific-Northwest climate, I’m used to putting some seeds in the ground and reaping huge rewards with little effort. My plants grew grow massive and lush, and the winters were usually warm enough that I could have a cold frame going […]