I get a lot of good ideas from National Public Radio. Back in June I heard on Morning Editiona story that introduced me to an unusual delicacy that’s very common if you’ve got a family garden and raise squash. My wife Shamane raises all kinds of vegetables on a plot land we rent from the University of Wisconsin, Madison Eagle Heights Community Garden.
Through much of the late summer zucchini, pumpkins and acorn squash are throwing off beautiful flowers with each new vegetable gourd. Light and delicate these blossoms can be stuffed and deep fried for a tasty snack or prepared as side dish for an entrée of other garden produce or grilled meat.
Fried stuffed squash blossoms are easy to prepare and you’ll be surprised how these yummy flowers can add a bit of charm to your cooking. This recipe comes from home cooking guide Peggy Trowbridge Filippone at About.com
Photos by James Edward Mills
Don't let anyone tell you that cooking at home is hard. I discovered this recipe for muffins with the help of my friend Erin Luken. Not only is she one of the most talented amateur bakers I have ever met, but she and her husband Jason Beren are avid sailors. While visiting their home for an interview on sailing for an upcoming magazine feature, Erin pulled these delicious raspberry muffins fresh from the oven.
The recipe for "Campton Place Muffins" appears in Deserts By The Yard
by Sherry Yard executive pastry chef of Spago restaurant in Beverly Hills
photo by James Edward Mills
A recent Joy Trip to Door County Wisconsin prompted me to try my hand again at making pie. Several days of light hiking, biking and kayaking through this agrarian tourist community on the shores of Lake Michigan inspired reflection upon the practical use of fresh local produce in the preparation fun and tasty food.
I had the pleasure seeing a cooking demonstration at the Washington Hotel & Culinary School on Washington Island. A short ferry ride from Gills Rock delivered me with a small contingent of travel writers to...