Food - Marblehead Current

26 Jun

FOOD 101: Putting a twist on classic peach dishes

Will DowdColumns, Food, Linda Bassett

A blueberry cobbler recipe, famously created by Alice Waters, has long been considered the gold standard of that dessert. The West Coast chef reduced the amount of sugar in a traditional cobbler highlighting the fruit's natural sweetness. On the opposite coast, John Martin Taylor, king of the peach cobbler, does not shy away from sugar. He includes a full cup to his dough — and he's sticking to it. Surely their surroundings and culinary heritages influenced their choices: Waters is a Mediterranean-influenced Californian and Taylor…

19 Jun

FOOD 101: Baking classic chocolate chip cookies

Will Dowd0 CommentsColumns, Food

This summer, defying 80th birthdays, the Rolling Stones are performing their classics from Boston to Atlanta, from Chicago to Denver. Their decades-younger backup musicians breathlessly try to keep up on "Satisfaction," "Brown Sugar" and "Jumpin' Jack Flash." Current food columnist, Linda Bassett, writes about baking the perfect classic chocolate chip cookie. CURRENT PHOTO / LINDA BASSETT Seems the classics are up for a summer revival. Shakespeare in the Park. Bach and Beethoven alfresco. "Casablanca" and "Rear Window" under the stars. Chrome-embellished convertibles parading at festivals.…

12 Jun

Exploring pesto: Classic recipes and creative twists

Will Dowd0 CommentsFood, Linda Bassett

Normally a food column ends with a recipe. This one is reversed, with the recipe at the top, followed by hints and alterations. This is an exploration of classic pesto, a sauce originating on the Italian Riviera, where basil grows in lush abundance. In gardens, on windowsills, in courtyard pots and wild by roadsides wherever the wind carries its seeds. Blended with Parmigiano cheese, green olive oil and garlic, pesto is the definitive flavor of a strip of shoreline called Liguria. Our columnist, Linda Bassett,…

22 May

FOOD 101: Quick family meals for busy spring evenings

Will Dowd0 CommentsColumns, Food, Linda Bassett, Opinion

Is it spring yet? You know, the season when a mother's heart turns to baseball. Yes, I recognize all those families involved in dance and musical instrument lessons and theater are also part of the equation. (All I can say is, thank the stars above that you don't spend afternoons and weekends shivering on aluminum bleachers). We do share a common problem. Dinner. Getting it on the table efficiently so there's time for homework, baths and a decent bedtime. We are always thinking of putting…

09 May

FOOD 101: Quick family meals for busy spring evenings

Will Dowd0 CommentsColumns, Food, Linda Bassett

Is it spring yet? You know, the season when a mother's heart turns to baseball. Yes, I recognize all those families involved in dance and musical instrument lessons and theater are also part of the equation. (All I can say is, thank the stars above that you don't spend afternoons and weekends shivering on aluminum bleachers). We do share a common problem. Dinner. Getting it on the table efficiently so there's time for homework, baths and a decent bedtime. We are always thinking of putting…

07 May

CURRENT EVENTS: Spring Celebration edition

Leigh Blander0 CommentsCommunity Resources, Culture, Entertainment, Food, Local News, Nonprofit corner, Recreation

Current Events spotlights exciting happenings in the coming days. If you’d like to contribute a listing, please email Current Editor Leigh Blander at lblander@marbleheadnews.org. Spring CelebrationSaturday, May 11, all day Presented by the Marblehead Chamber of Commerce and Discover Marblehead, this year’s Spring Celebration features a full day of art, music, shopping, food, vintage cars, launch rides and more. Events take place all over town. Check out the full schedule at https://loom.ly/PBqRlkw. Spring Arts FairSaturday, May 11, 10 a.m.-5 p.m. and Sunday, May 12, 10…

24 Apr

FOOD 101: Hate broccoli? No problem.

Will Dowd0 CommentsColumns, Food, Life Style, Uncategorized

Anyone who knows me knows that I abhor broccoli. Reasons? The texture. The color, although I do like other green vegetables. I'll blame my dad. A man of his time — a "manly man" — he urged his children to eat broccoli because it would "put hair on your chest." This line of thought worked just fine on my brothers. (He used similar reasoning when recommending zucchini, green beans, carrots or anything deemed nutritious, but most often for broccoli.) So, I spent much of my…

11 Apr

FOOD 101: Celebrate longer, (allegedly) warmer days with asparagus

Will Dowd0 CommentsColumns, Food, Linda Bassett

Signs of spring: Daylight saving time. Tulips. Birdsong. Artichokes. Asparagus. Although artichokes are my favorite, asparagus is more approachable, easier to prep, eat and clean. So, where to start. At the market, choose firm, uniform green and tightly closed tips. Pencil-thin stalks are great, but fat asparagus is a revelation, especially when baked under a cloud of buttery parmesan cheese. Store it in the vegetable drawer. Experts say no longer than 24 hours, but I’ve stretched that another 24 on occasion. No longer. Buds…