Stories, recipes, class schedules and more from Caroline Barrett
Here is a recipe for a festive, sweet mocktail. This one was dreamed up because part of my recovery plan is drinking lots and lots of warm water. So I sipped and sipped and sipped. Water can be boring after a while, if that is all you are drinking, and […]
This is a dinner I made for my husband and I, when I was inspired by the rich greens all around us in spring. There’s something about being outside, when it’s just begun to feel warm and there is green everywhere, that makes me crave it on my dinner plate. […]
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, […]
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 […]
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, […]
This recipe is part of my February TU story and goes along with Olive Salad, Spanish Style and Patatas Bravas with Saffron Alioli. Paul and I were surprised to learn how beloved chocolate is in Spain. Hot chocolate was as common as coffee. There were stores selling boxed chocolates […]
This recipe is part of my February TU story, and goes alone with Olive Salad, Spanish Style and Banana and Nutella Empanadas. Paul and I feasted on potatoes while we were in Madrid and had them at nearly every meal, in every conceivable way. There were the beloved potato chips. […]
Cheese: choose at least three. Think about a variety of milks, from goat, sheep and cow, but also flavor and texture: creamy, crumbly, sharp and stinky. Crunchy things: nuts are a must. Choose salted, flavored nuts. Cocoa dusted almonds are a nice addition, as are macadamias, pistachios or marcona almonds. […]
Serves 8-10 1 ripe pineapple 1 liter vodka (we like Tito’s) 3 cups cranberries Remove the outer layer of the pineapple and trim the top and bottom. Cut the fruit into wedges (you don’t have to remove the core – it’s all good.) Place the pineapple into one large glass […]
Serves 4 8 ounces pappardelle 3 tablespoons olive oil 8 sage leaves 4 large eggs ½ cup grated Pecorino Romano Pasta cooking water 1 teaspoon cracked black pepper 6 ounces hot smoked salmon, broken apart For serving: grated Pecorino Romano, black pepper Bring a large pot of water to boil […]