Stories by Jean Kressy

Wednesday, Jan. 14, 2009

Winter vegetable lasagna can satisfy all types of eaters

Back in the 1960s, you might not have been able to get away with serving winter vegetable lasagna at a dinner party. Some of your guests would politely poke around in their noodles looking for ...
By Jean Kressy

Wednesday, Dec. 31, 2008

Dates add low-fat richness to bread

Here's a take on Boston brown bread: baked, not steamed, but with molasses and cornmeal like the original. Dates offer plenty of richness without any added fat -- in other words, pure heaven. To ...
By Jean Kressy

Wednesday, Dec. 17, 2008

Jazz up holiday meal with sweet potato dish

Looking for something different in a Christmas meal side dish this year? Try this Gratin of Sweet Potatoes and Swiss Chard.
By Jean Kressy

Wednesday, Dec. 10, 2008

Pumpkin was made to put in cheesecake

A spicy pumpkin cheesecake is a different take on a holiday meal tradition. Try one.
By Jean Kressy

Wednesday, Dec. 3, 2008

Crumble works as dessert or breakfast

We took this cranberry crumble to a holiday potluck and were so impressed by how good it tasted, we decided to make it again last summer.
By Jean Kressy

Wednesday, Nov. 26, 2008

Recipe for sweet potato dish is answer to potluck nightmare

We remember the chill we felt years ago when we were asked to bring something "sweet potatoey" in a casserole to a potluck Thanksgiving dinner.
By Jean Kressy

Wednesday, Nov. 19, 2008

Cheap, versatile chili fed many cowboys, prospectors

Chili lends itself to unlimited variations and is one of the most rewarding dishes a cook can make. It's also one of the truly authentic American dishes. Food historians agree that chili con ...
By Jean Kressy

Wednesday, Nov. 12, 2008

Date-nut tart has best of 2 flavors

In the culinary world, some things work together like good marriages -- strawberries and cream, bacon and eggs, chicken and rice, and bread and butter. To the list of culinary duos, we add dates ...
By Jean Kressy

Wednesday, Nov. 5, 2008

Muffins are not dessert

A great debate is raging: Are muffins, in the words of one pastry chef, "just an excuse to eat cake for breakfast," or are they an entirely different animal?
By Jean Kressy

Wednesday, Oct. 1, 2008

Pot-roasted pork loin is frugal dish

A few days before Thanksgiving, we add the Butterball hot line number to our speed dial. We've never used it, but knowing that someone is on call to help is a comfort. We feel the same way about ...
By Jean Kressy

Wednesday, Sept. 24, 2008

Pie focuses on lots of apple taste, not appearance

If you are willing to spend a long time at the computer looking for a recipe, search for "apple pie recipes" and get ready for the long haul. We found more than 400,000 entries . It's enough to ...
By Jean Kressy

Wednesday, Sept. 17, 2008

Create this classic dish with chicken, lots of garlic

Chicken with 40 Cloves of Garlic is a classic French dish, like coq au vin and chicken chasseur. It comes from the Provence region of the country, which makes perfect sense, because that's where ...
By Jean Kressy

Wednesday, Sept. 10, 2008

Savory 'little dishes' add spice to meal

"Relish" is one of our favorite words. When we're not talking about our magazine or Web site, we're thinking about things we relish -- farmers, new dishes, food festivals and kids in the kitchen.
By Jean Kressy

Wednesday, Sept. 3, 2008

Olympic athletes ate cheesecake during ancient games

In its heyday, Lindy's was one of the most popular restaurants in New York. On busy nights, lines formed outside, but no one minded waiting because the payoff was a piece of Lindy's cheesecake.
By Jean Kressy

Wednesday, Aug 13, 2008

Spice up your meal with bulgur and chicken salad entree

Tabbouleh with chicken and corn was an idea that came to us in the supermarket. Somewhere between the barbecued chicken and the fresh corn, the thought of turning a traditional Middle Eastern ...
By Jean Kressy

Wednesday, July 23, 2008

Fresh cherries make tart a dessert to savor

We usually don't make such a fuss over any dessert, but the cherry season is so short, we always feel we have to make the most of it. A handful of recipes -- muffin, upside-down cake and tart -- ...
By Jean Kressy

Wednesday, July 9, 2008

Corn, tomato salad can be seasonal treat

In our kitchen, salads are superstars. In addition to side-dish salads, which we eat practically every day, we treat ourselves to carefully put-together main-dish salads whenever we get the chance.
By Jean Kressy

Wednesday, July 2, 2008

Blackberry slump has long history

If you are a fan of old-fashioned desserts, you have heard of slumps. You might not have actually made one, but you will know that a slump -- a variation of a cobbler -- is also related to a ...
By Jean Kressy

Wednesday, June 25, 2008

Roasting tomato is easy as apple pie

Roasted tomatoes listed as an ingredient in a recipe would at one time have sent cooks scurrying to their cookbooks for an explanation.
By Jean Kressy

Wednesday, June 18, 2008

Pie recipe elicits fond memory of rhubarb gift

My favorite rhubarb story happened years ago with the small jar of homemade jam I gave to Julia Child. It was in the spring, at the peak of the New England rhubarb season, and we were invited to ...
By Jean Kressy
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