 Between the subzero temperatures and the couple of feet of snow on the ground, it seems like winter is here to stay for a while. Which is okay because it means I can continue roasting squash and carrots to my heart’s content. Not only do they taste good, it’s nice to have a little color in the kitchen — given that it’s pretty monochromatic outside our kitchen windows. Click here to read more.....
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 Sub-zero temperatures are in forecast, the ferry is going to stop running tomorrow, and we have a fresh blanket of lake effect snow — it’s time for stew. There’s nothing that I love more than walking into the warm kitchen and smelling a fire in the wood stove and a fragrant stew in the oven….when the wind chill is 30 degrees below zero. Click here to read more....
 Well, this isn’t the prettiest dish to look at it and the sauce, before you blend it up a bit, looks pretty suspect with all the curds floating around in the braising liquid but man, that pork was tender. I knew I was on to something when Jack and Charlie started laughing when I told them what was for dinner and they looked at each other and said, at the same time, ‘milk steak’ and started laughing even harder. Click here to read more.....
 I’ve made this squash about 5 or 6 times in the past month — and I’m not tired of it yet. It’s a nice mixture of earthy and sweet-ish squash with a little heat from the Aleppo peppers and a sage/hazelnut pesto. Click here to read more.....
 Fair warning, this recipe is a beast — it requires all sorts of dried chiles and is best done over two days but it’s worth every ounce of effort. I make the chile sauce and braise the pork shoulder on the first day and make the masa and wrap and steam the tamales on the second day — it makes the entire project a little more manageable. Click here to read more.....
 Potatoes and onions are the backbone of my winter dinner repertoire — they make an appearance at nearly every meal, in one form or another. They are typically a supporting character but in the case of this chowder, they take center stage and it’s definitely a two thumbs up kind of chowder. Click here to read more....
 I’m an autumn…..as in an autumn from the Color Me Beautiful craze from the 80’s. Little did I know, when I was a 14-year-old girl analyzing my hair and skin tones, that my autumn color palette extended, now that I am a nearly 50-year-old woman, to my favorite foods and recipes. Summer has plenty of reasons to celebrate — I mean, what would we do without tomatoes fresh from the garden?? Click here to read more...
 I've had a thing for pickles ever since I can remember; the salty tang of the brine and the crunch of the vegetables gets me every time. Our CSA boxes have had carrots in them for the past couple of weeks and I had a bunch of them, sitting in the fridge, waiting for something to do. Since I am not a fan of floppy cucumber pickles (and I haven’t found the perfect pickling recipe that delivers a cuke pickle with some crunch), I decided to pickles carrots instead — they would stand up to the heat of canning without turning to mush. Click here to read more.....
 It’s really no surprise to anyone who knows me that I think about food, a lot. So, when Meghan wanted to have a volleyball team dinner at our house, I figured it was the perfect excuse to make some Turkish food (Meg has a teammate from Turkey). In my research, I noticed that Aleppo peppers made frequent appearances in the Turkish recipes — so I ordered a big bag, only to find out that Meg wanted burritos. Click here to read more....
 I remember buying Dorie Greenspan’s cookbook, Around My French Table, and thinking — a) this woman really knows how to cook and b) I really need to got to France. Since a trip to France wasn’t in the cards, nearly every meal we ate, for weeks after, were Dorie recipes and my northern Wisconsin table had a decidedly French flavor in that winter of 2010. Click here to read more.....
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The Cookery MavenMary Dougherty lives in Bayfield and is the creator of The Cookery Maven blog and Words for Water, a photography project giving voice to people about the importance of freshwater. Founder of the nonprofit, Farms not Factories, she now serves on the board and is a rabble rouser for the Socially Responsible Agricultural Project. You can find her most mornings at the beach with her dogs and most nights in her kitchen cooking for family and friends. She is as Edible Magazine reported in 2012 “the quintessential perfect host.” Archives
February 2019
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