Recent Posts

Lemon Coconut Scones
Sweets + Desserts

Lemon Coconut Scones

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This is a part of my April 2023 Times Union story. See the whole thing here. Paul and I both love to have a little bit of baked something around the house, a plate on the counter of something buttery and sweet. It’s usually something that’s good with coffee or […]

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Pasta with Tomatoes, Pancetta and Herbs
Entrees + Mains, Grains + Sides

Pasta In Tomatoes, Pancetta and Herbs

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Here’s a recipe that’s part of my April 2023 TU story. See the whole thing here. This is a recipe that is good for serving to young people (read: it has carbohydrates and meat) and all the other generations, too. This is a mostly-pantry-staple meal, made with simple ingredients and […]

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Crispy Mushrooms and Melty Cheese
Appetizers + Snacks

Crispy Mushrooms and Melty Cheese

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This recipe is part of my April 2023 TU Story. See the whole thing here. One meal Paul and I ate recently, which was born of necessity and which turned out to be a keeper centered around mushrooms. They were bought on a whim, left in a little brown bag, […]

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Caroline Barrett
Stories

The Empty-Nester Refrigerator

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Here’s my Times Union column for April 2023. It goes along with Crispy Mushrooms and Melty Cheese, Pasta in Pancetta, Tomatoes and Herbs and Lemon Coconut Scones. You can see it on the TU site here, or read below.  Seen through the eyes of an 18-year-old, our refrigerator looked pretty […]

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Entrees + Mains

Crispy Chicken Sandwiches, With All the Fixings

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Part of my June 2023 TU story. Read the whole thing here. We made a chicken dish the other night, inspired by the crispy chicken sandwiches the young people are eating right now. This brought Elliot out of his room and into the kitchen, where he seasoned the flour, dredged […]

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Carrot and Feta Tart with a hazelnut crust
Salads + Veggies

Hazelnut, Feta and Carrot Tart

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This recipe is a gathering and combining of foods I love: nuts, cheese (especially feta cheese) and carrots. I cook and eat a lot of carrots; they truly are a workhorse in the kitchen. Crunchy and refreshing when eaten raw, shaved in salads, baked into cakes and you can braise, […]

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Caroline Barrett
Stories

Good Food for Slow Times

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Here’s my May 2023 Times Union story. You can see it on their website here, or read below. It goes along with recipes for Hazelnut, Feta and Carrot Tart, Seared Scallops with Green Spring Salad and Iced Fruit Tea Mocktails.  A thing happened this spring that slowed me down for […]

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Egg Salad with pickles and dill
Entrees + Mains

Egg salad with pickles and dill

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Part of my March TU story and goes along with Crispy Tofu and Broccoli Sheet Pan with Chile-Peanut Oil and piced Carrot Bread with Gingersnap Crumble.  We eat a lot of eggs. From the oh-so-humble hard-cooked egg – that workhorse of a nutrition ideal – to fluffy weekend morning eggs […]

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