Author Archives: Lynda Rego

Shrimp and Grits from America’s Test Kitchens is an easy, fast recipe, with a pretty presentation and high comfort food factor for winter.

Cooking show TV gurus really deliver

Cooking show TV gurus really deliver

I’m always looking for new dishes to make. Which is why I’m not a fan of the “Chopped”-type cooking show. I suppose they can be entertaining, but what do I get out of it? I want a recipe for something remotely accessible to the average person (or avid foodie), not dishes with ingredients you either

The website for the 5th Regiment Re-enactors in New York provided valuable information on a Revolutionary War ancestor, who also fought in the War of 1812.

Should you join a lineage society? Yes, definitely

I went to a Massachusetts Society of Genealogists, Bristol Chapter, meeting that covered joining lineage societies and I’ve heard speakers at other conferences discuss how to join groups such at the Mayflower Society, Daughters of the American Revolution and Sons of the American Revolution. Initially, I wasn’t interested, but I think it’s important to keep

A boneless duck breast cooks quickly and is perfect with a sauce of fresh peaches and tarragon.

Duck with peaches is a summery treat

By Lynda Rego I was looking for something special for a Saturday evening dinner and found boneless duck breasts at Stop & Shop. I understand Persimmon Provision in Barrington also has them. Once home, I scouted online for a recipe. Most called for items I didn’t have in the kitchen or were too complicated for

Blueberry muffins

Blueberry muffins with thyme, lemon or both

By Lynda Rego lrego@eastbaynewspapers.com Blueberries are in the markets and farmers’ markets (mine weren’t as prolific as last summer and I let the birds have them). So, I’ve been making blueberry pancakes and muffins and peach/blueberry crisp. I don’t remember where I got this recipe, but I tweaked it over the last couple of years

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