Author Archives: Chef Molly G. Breiling

Soup for Any Season

 A staunch advocate of fresh, seasonal fruits and vegetables as they shine much more brightly than their travel weary, off-season cousins, I draw the line when certain types of food are relegated to specific seasons.  By way of example, the people who believe ice cream is a summer treat and soup is only suitable inContinue reading “Soup for Any Season”

Citrus and Sunshine

There are two effective antidotes for February in New England.  A bluebird day, full of sunshine; second and perhaps more reliable is the plethora of citrus available and at its peak during these cold, and often cloudy days.  Citrus brightens and elevates any dish, whether savory or sweet – beverages too.  These days, markets includeContinue reading “Citrus and Sunshine”