Consider the Egg

Probably one of the most private things in the world is an egg before it is broken—MFK Fisher, How to Cook a Wolf, 1954. Consider the egg: among the first foods we feed our children, and the last we eat before dying.

Celebrations, HolidaysCynthia SutterApril 3, 2021Cindi Sutter, Consider the Egg, Beth Dooley's Kitchen, Bare Bones, Recipe, Fried Duck Egg with Root Vegetable HashComment

Fried Duck Egg with Root Vegetable Hash

Enjoy this Easter recipe from Beth Dooley’s Kitchen!

Food & Drink, BreakfastCynthia SutterApril 3, 2021Cindi Sutter, Beth Dooley's Kitchen, Fried Duck Egg with Root Vegetable Hash, Easter Recipe, Bare Bones Cooking Newsletter, Kip DooleyComment

Classic Mashed Potatoes & Mashed Potato Puffs

Who doesn’t love classic mashed potatoes. This straight-forward recipe comes together quickly. Enlist one of the younger cooks to use some elbow grease and mash like mad. If there are leftovers, try the potato puffs!

Food & Drink, SidesMill City Farmers MarketMarch 25, 2021Mill City Market Chefs, Beth Dooley, Classic Mashed Potatoes, Mashed Potato Puffs, recipe tips, WCCO/CBS MN, Beth Dooley's KitchenComment

Maple Syrup Announces Spring

The first signs of spring are very sweet, literally. It’s maple syrup season and I’m just back from a friend’s sugar bush near Lake Superior where we tapped trees in the deep, quiet, snowy woods. At this time of year, you get a whiff of maple on the bright, damp spring air as the sap simmers into syrup.

Food & Drink, Snacks and SurprisesCynthia SutterMarch 9, 2021Cindi Sutter, Beth Dooley's Kitchen, Maple Syrup, Sign of Spring, Golden Syrup, Amber Syrup, Dark SyrupComment