|
|
|
|
|
March — Now the light is stronger, the days are longer, and we start to look for the first signs of spring. Fresh ideas for easy suppers, lamb for St. Patrick’s Day and Easter, and mail-order lobsters will make this month a cook’s delight. Never mind that in northern New England, March also means mud season, fractious Town Meeting, and the occasional blizzard up to your gizzard. From our village to your community, whatever the size, we offer the following: |
|
|
|
Parsnips; or, The Last Shall Be First
How to Eat a Lobstah (first you have to catch one . . . )
Try Irish Stew for St. Patrick’s Day
(For all those who are Irish and those who wish they were)
Blarney Castle,
County Cork, Ireland
|
|
Coming in April:
|
|
The Nice Thing About Pot Roast
Simple Suppers to Ease the Winter Doldrums
The Curious History of Sugar
|
The Well-Dressed Salad
All About Curry
Baking with Graham Crackers
Gardening in April:
The Big Dig
|
|
Favorite Cookbook:
The Essential Vegetarian Cookbook
by Diana Shaw (Clarkson Potter, New York, 1997)
|
|
|
|
Ask questions or make comments about what you've read in Another Bite.
What is unique and memorable about the food in your town?
|
|
Food Fights: Long-simmering controversies about cooking.
This month: Perfect Mashed Potatoes — Whipped or Lumpy?
The Last Bite: Out Like a Lamb
|
|
|
