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Archive for May, 2014

Most chowders are thick, rich, hearty soups seasoned with bacon and potatoes. This exceptional chowder is elegant and sophisticated for serving at a special dinner party. The texture is voluptuous. This corn soup is even delicious cold on a hot summer night. The recipe includes many variations on garnishing the soup from seafood to fresh […]

First we discovered the lemon cream sauce, which is good, but seemed to call out for seafood. So we put seared sea scallops on top of the sauce. But such a beautiful sauce needs better treatment. So we used fresh lobster and shrimp, mixed with a little mascarpone cheese and seasonings, and stuffed into fresh […]

Yes, you can bake yeast rolls at home that are so much better than any commercially-produced bread. Hundreds and hundreds of people have learned how to bake bread from Margi Kahn, an accomplished baker who has taught bread classes at Kitchen Conservatory for twenty years. Her irresistible Cinnamon Rolls are a crowd favorite. To see […]

The Summer Newsletter features so many delicious cooking classes; which one to take? Here are some recommendations: “Light Up the Night” with Frank McGinty grilling on June 12, who wowed us in his last class with his cauliflower “couscous”. “Girls’ Night Out: Bring Your Dad to Class” on June 13 celebrates Father’s Day by letting […]