Category Archives: VERY CULINARY

(A photo essay by Jack A. Atkinson & friends) This month my family was lucky enough to attend a classic New England Clambake, organized by Forest Lowry and his cousin Dan Clark, on their private beach in Connecticut. It was orchestrated to celebrate a fabulous late summer wedding. The New England clambake is an old and traditional […]

CHICKEN MOLÉ – We have not eaten out in almost 7 months, having the time of our lives cooking at home! We have enjoyed Italian, Chinese, Japanese, Middle Eastern, Greek, and simple Mexican Cuisines. Now Mexican with Chicken Molé! We do love Mexican restaurants where we get seasoned black beans, yellow rice cooked in chicken […]

Split Pea Soup Ingredients: 2 cups (1 lb.) green split peas 1 ham hock with meat 2 quarts water 10 black peppercorns, cracked 1 small onion, chopped 2 cups chopped celery with leaves 3 carrots, chopped 1 cup milk or cream 2 tablespoons vegetable soup base Directions Soak peas in 2 quarts water for several […]

”KUNEFE” (pronounced kyun-eh-fay’) A Mediterranean / Greek dessert made with toasted shredded phyllo dough on the outside and melted gooey cheese on the inside is topped with wildflower honey and crushed pistachio nuts. A Very Different Dessert and Very Mediterranean!

SQUASH & TRINITY CASSEROLE – A casserole is not necessarily easier to prepare than other meals, it’s just easier to transport, to serve, and to save for leftovers than most entree’s. Here, our Sunday Brunch was a cheesy squash casserole. Recipe – First a layer of cooked linguine (with butter, egg, & Parmesan cheese thoroughly […]

CLASSIC COFFEE CAKE (home-made) This classic coffee cake has a cinnamon-infused inner stripe and a crumble topping. A great pastry that’s at it’s best when partnered with your favorite/personalized cup of coffee. (Café au lait for me.)   INGREDIENTS For the streusel topping: 1 cup (150g) brown sugar, packed 1 cup (96g) all-purpose flour 1 […]

CRUNCH! Keeping the vegetables stiffer, with a “slight texture” to them makes for a completely different experience when it comes to a Tomato Sauce for spaghetti. Here at ARTS&FOOD MAGAZINE we could eat spaghetti every night if our waistlines could handle it.  For the preparation, we usually, dice our veggies small then cook them until […]

This angel hair pasta with lobster meat and fresh asparagus was a very nice date night treat. by Jack Atkinson My wife has been working very hard lately, so for Saturday Date Night, I fixed her this luscious dish. After draining one-third package of perfectly cooked pasta, I thoroughly mixed in a raw egg (the […]

Magical Leek Soup Mireille Guiliano  (http://frenchwomendontgetfat.com) Dr. Miracle, the family physician who helped me wake up and recover from my weight gain, was something of a gourmand. He gave me a number of recipes, but none more important than the one he gave me for the first, and only, “tough” weekend. On reflection, it wasn’t […]

BROCCOLI / SPINACH SOUP! (We loved this very healthy soup!) HOW TO MAKE IT: 2 heads broccoli (each about 2 pounds), tough stem ends trimmed away 4 tablespoons (1/2 stick) unsalted butter 1 large onion, diced 2 leeks, well rinsed and thinly sliced 1 carrot, peeled and diced 6 cloves garlic, minced 8 cups chicken […]