Recipe: Farmer’s Breakfast Oatmeal Pancakes with Strawberries
By Ellen Green I assigned myself strawberries as our featured ingredient this month, and as I've chewed on what to…
By Ellen Green I assigned myself strawberries as our featured ingredient this month, and as I've chewed on what to…
By Ellen Green The wait is over! Spring is here! There are leaves again! And here in Massachusetts, that means…
By Ellen Green Spring is here, which means it's greens season here in Massachusetts. The hardy little guys like spinach,…
By Ellen Green I got asked to write a recipe for the newsletter on pretty short notice this month, and…
By Ellen Green If you were in a quarter-mile of Open Table last Thursday, you know the smell of kofta--sizzling…
By Dan Peirce Every now and then, my mom and I used to spend Sunday mornings making dozens of pork…
By Ellen Green This super simple, rib-sticking soup is one of my go-to dishes in the winter, and I always…
By Jeanine Calabria, Executive Director Ribolitta is a hearty Tuscan bread and vegetable soup - comfort food at its best.…
Chef Mark Valentine has adapted a recipe from McCormick seasoning for a delicious pumpkin pie this holiday season. Garnishing with…
From the Chef Mark Valentine and the Open Table kitchen, here's a way to turn traditional bruschetta (an Italian antipasto…
Susan Jancourtz, head cook in Concord, shared Diana Henry's Alsatian bread and apple pudding in our December 2016 issue of Volunteer Link.…
Open Table volunteers helped staff a table at the Maynard Farmers Market on Saturday, August 13th and handed out bookmarks announcing…