Seasons by the Sea: Breaking the Yule Fast
Seasons by the Sea: Holiday Cookies, Sweet Memories
Seasons by the Sea: Bitterness for the Cold
Seasons by the Sea: It’s Cranberry Time
Jeremy Blutstein: Locally Sourced and Proud of It
Butternut Squash Palya Here is Corey DeRosa’s recipe for butternut squash palya. He suggests serving it “as a delicious side dish to any fall or winter meal.”   1 lb. butternut squash, peeled and cut into 1-inch cubes 1/2 red...
Seasons by the Sea: A Chef’s Cabinet of Curiosities
Caponata  This recipe for caponata is adapted from Sheila Lukins and Julie Rosso’s “The New Basics” cookbook. It is good served warm or at room temperature. Makes four cups.   2 cups peeled and cubed eggplant, salted with...
Seasons by the Sea: Winning the Lunchbox Battle
Lettuces With Venetian Sweet and Sour Sauce  This recipe is from Steven Raichlen’s “How to Grill.” You will need wooden skewers, soaked in water for one hour, and woodchips, preferably oak, unsoaked. Serves four.   For...
Seasons by the Sea: Tomato Sandwich, ’Nuff Said
Red Tomato Gazpacho  I made two different gazpachos in mere minutes. Consider these recipes to be more like guidelines. You may prefer more tartness, less garlic, whatever. And don’t forget the wonderfulness of homemade croutons! You can...
Seasons by the Sea: Blossoms and Leaves