Fresh spring peas are really the star in this recipe (in a pinch, frozen ones work too). It’s ready in minutes and super easy to increase for Easter entertaining. Serve as is, with some fresh prosciutto on top or even add in some fresh lemon zest into the pea purée for a bit of added flavor.
1/3 cup fresh (or frozen) peas
1 tablespoon chopped fresh flat-leaf Italian parsley CONTINUED »
I have to admit, I hate doing taxes. Mostly because my desk is piled high with folders, all containing printed receipts from a thousand different things, peeking out from inside them (ah, the life of a freelancer!). But I have finally finished them and like I do every year around this time, I start analyzing my budget and where my pennies go. I know I’m not the most budget-conscious, but I do try. And I’d like to think that every year, I try just a little bit harder. Here are a few of my favorite tips to get (and keep you) on track: CONTINUED »
As I write, I’m starring at swirls of white snow blowing across my kitchen window. Another snow storm. In March no less. The calendar may say spring but this year Mother Nature has her own ideas about when winter will be over. I’ve spent most of my life in New England and while snow in March in nothing new, it’s never a welcome sight. I’m doing my best to transport myself to somewhere else today. ANY where else. Even if I have to do it through food. And this salad does just that. Something about the color and flavor of a mango instantly transports me to a much warmer place. This bright, vivid salad is a great balance of creamy and sweet, with just a hint of bitterness from the arugula. And perfect for a snow day. CONTINUED »
It may (still!) be winter outside but our minds have already checked out and moved onto spring. And after this long New England winter, we are ready to usher in spring in every way. From inspired egg recipes like this one for perfect hard-boiled eggs or this one, for the easiest lunch ever open-faced egg salad sandwich to spring salads, spring cleaning and so much more…we share with you the next issue of our magazine. You can read Issue 2 | Spring 2014 online here. Happy Spring everyone. Enjoy!