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Returning home late Sunday after a beautiful, whirlwind weekend with all the kids, grand babies, and my sister and her family to celebrate my milestone birthday (not gonna say which one!), I am so glad to have a stash of this dressing in the fridge for an easy dinner or two! Although a Caesar salad usually uses romaine lettuce, there are some farms growing second plantings of lettuce, and sometimes I’ll use whatever local variety is available. We can buy roasted chicken or a piece of cooked salmon to put on top, and dinner is done! Here’s the link to the Berkshire Eagle column, or scroll down! 

I feel so fortunate to live in a time and place where I get to experience such a wide array of cuisines. For many in this world and for most across history, cuisine is purely local, without any opportunity to try something from the other side of the globe. With that in mind, in last week’s Berkshire Eagle column, I wrote about a very versatile recipe which takes its cues from the flavors of India.

So the first part of the word cornucopia doesn’t have anything to do with the word corn, but the second part, copia, is where we get the word copious, so if we pretend the first part is about corn, we have plenty of corn in this word, and in this time of year! I once knew someone who was doing linguistic research on puns, and he certainly would have appreciated this one.

If you’re of a certain age, you may remember the slogan, “The incredible, edible egg.” Well I had a source for the absolute best eggs, and, sadly, the farmer who raised her hens so lovingly passed away last month.

As a tribute to her, I wrote about my method for making pasta carbonara in this past week’s Berkshire Eagle column, a recipe that benefits from having the freshest, local eggs. Believe me, I know carbonara can seem complicated, because it’s all too easy to end up with scrambled eggs (which used to happen to me all the time), but do try this method which is pretty simple!

Sometimes it’s surprising how a few humble ingredients can become something so good! Sure, I like a tuna sandwich, and I’ve been known to add a can of tuna and some frozen peas to macaroni and cheese. But this super easy recipe featuring canned tuna defies expectations!

There are deadlines, and then there are deadlines! Sometimes every other week comes up faster than I expect, and all of a sudden it’s time to submit another column. And then there are seasonal deadlines. I’ve had times when I create a wonderful recipe just as the produce is at the tail end of the season. In such instances, I may write up the recipe and set myself a reminder for the following year so that I can publish it just prior to or at the beginning of the season for that treat. This time, though, I called Guido’s and checked with the produce department and they though they would still have rhubarb for another couple weeks!

When I first made this recipe, I wasn’t thinking how great it would be when the weather got too hot. First of all, it doesn’t use the oven so the house doesn’t heat up, but you do have to stand over the stove browning the chicken pieces. Even more helpful, though, is how it cooks, in the method of a stew. When I had it recently at my friend Giovanna’s house, because she was busy, she cooked it a day ahead. When I made it, in the midst of the unbearable heat we’ve been having, I made it in the morning, before it got too hot to cook, and it heated up beautifully not only later that day for dinner, but also the next evening as well!

Being in France for part of my most recent travel called to mind memories of previous trips, and, as I mention below, not surprisingly for me, this means memories of the food. With that on my mind, I decided to share my recipe for céleri rémoulade, one of the typical French sides you can find everywhere.

Although, as I mentioned in my most recent Berkshire Eagle column, I had been worried about not getting my yearly soft-shell crab sandwich at the Bistro Box in Great Barrington this year, somehow I was lucky enough that they had it as a special right before we went away! So I decided that two soft-shell crab sandwiches in a week is my favorite kind of crab walk! 

There are definitely people who are not fond of fish, but usually they are quite fond of Goldfish® crackers! For this week’s Berkshire Eagle column I used Goldfish® cracker crumbs in a recipe with fish and potatoes – perhaps this will make fish lovers of everyone!

Hank’s father used to say that in retirement, it’s like every day is a Saturday! (And our family and friends who are rabbis say, “Please, no!”) It is true that sometimes I lose track of what day it is, as I no longer feel like I am running a race every week, trying to reach the Friday finish line.

But with this week’s Berkshire Eagle column, any day can be fry-day! The recipe itself is rather short and straightforward, but with the helpful hints in the narrative, a good mandoline, a convection setting on your oven, and a bit of practice, you can easily make delicious French fries at home any day of the week! 

Home fries or hash browns are such a wonderful side for a breakfast plate! I especially love going to a diner for this treat, mostly because it’s a lot to make at home. (And as long as I’m mentioning this, I’ll give a shout-out to Carl’s Oxford Diner in Oxford, MA! It’s housed in a traditional diner ‘car’ with sliding doors on either end, beautiful wood trim, tiled floor, and enormous portions. Seriously, if you ask for two eggs, you’ll likely get three.)

But back to potatoes and eggs… About a year ago, I made a bunch of mini quiches with potato slices for the crust because it was Passover. Everyone adored it, and I am guessing this is because eggs and potatoes go so well together! This recipe is also a great option for a gluten-free brunch or lunch dish, and with Passover coming up, I wrote about it for this past week’s Berkshire Eagle column. 

I’m pretty sure one of the reasons pasta is so popular is that it’s so adaptable! Even when there seems to be nothing in the house, I can dig out various ingredients to make something delicious. Many age-old methods of preserving food for the pantry – for example, drying, brining, smoking – develop lots of the bold umami flavors that can give much character to a dish.

Such ingredients take center stage in the pasta recipe I wrote about in this past week’s Berkshire Eagle, and in our household, we usually have most of these ingredients on hand! 

I may not be living on Easy Street, but an easy sheet pan supper can be a lifesaver on a busy day. The permutations are infinite, only bounded by your imagination, as long as you keep in mind each ingredient’s suitability for roasting.

The version I shared in this past week’s Berkshire Eagle column uses sausage, and this allows for substitutions due to myriad dietary practices, including plant-based sausages. (Be sure to follow any package instructions.) Take the idea and run with it, finding your favorite combinations! 

I think chicken soup may be universal, but with myriad variations in every corner of the world. In this past week’s Berkshire Eagle column, I wrote about how I make chicken broth, plus three different ways to make the broth into a soup. Buying a carton of broth is absolutely fine, too, especially if you’re nursing a cold and don’t want to take much effort.

I’ll be honest: when someone tells me that they unequivocally do not like a certain food, I take it as a challenge to see if I can make it in a way that they will like it. Sometimes it ends up that they eat a recipe that includes a forbidden ingredient that I don’t even know they detest! But sometimes it’s really hard to hide something because the flavor is strong or distinctive. With that in mind, I made a long-time family favorite, chicken paprikash with mushrooms, when Greta was away, at which point I realized I had never shared my recipe in a Berkshire Eagle column, so it became an easy pick for this past week!

Of course I brought food for the freezer, including five 10-packs of Dan’s favorite meatballs, when we traveled to our kids’ house for some babysitting help because of work trips. How happy I was when we arrived and they told me that their sister-in-law, who lives about a mile away and has a brand new two-week-old baby, had asked if I could make some for her freezer! However, she has a number of food issues, including being gluten-free. No matter, though. I can always find ways to accommodate whatever is necessary, and the recipe from last week’s Berkshire Eagle column is just one possibility for that! 

Our kids were not at all disappointed that I prepared for last week’s Berkshire Eagle column by testing my wild boar ragù with beef, and then with pork, yielding plenty to share! Having a portion of this sauce in the freezer provides an easy yet extraordinary dinner, or something quick and delicious on a busy weeknight. 

While the version of this recipe below uses zucchini, you could just as easily use peas, even frozen peas which are easy to have on hand. Soon after this appeared in my fortnightly Berkshire Eagle column, a friend told me how she made this with shrimp and bay scallops! I love hearing how people take an idea and make it their own, whether by design, or because of what they have in the house!