At the end of the growing season we dig up some herbs to bring inside to continue to give us fresh herbs like chives, oregano, thyme, rosemary, marjoram, and basil. The thyme really grew and spread last summer so we divided it and brought a big pot inside. The transition from outside to indoors has…
Author: aliceknisleymatthias
Alice Knisley Matthias writes about food, family, garden and education. Her work appears in The New York Times for Kids, Washington Post Kids, Food Network, Allrecipes, Taste of Home, Delish, The Kitchn, Eating Well and Parade. Her book, "Tasty Snacks in a Snap!" is published by Scholastic for young readers. She is a regular contributor for Parade covering food trends, product roundups, recipes, profiles and celebrity chef interviews. Her work for Boys' Life and Kids Discover has covered subjects like a Master Chef Junior finalist, music and theatre kids at work, how to make food from kitchen scraps and the science of yeast. Other credits include an America's Test Kitchen cookbook, Highlights for Children, Redbook, Woman's Day, Good Housekeeping, Meatless Mondays and regional parenting publications.
How the Summer Herb Garden Helps Holiday Meals
Where do the weeks from Thanksgiving to Christmas go? Hopefully you have gotten the decorations out, thought about holidays gone by and have the chance to continue to meet with friends and family. We dug up some herbs from the garden so that we can cook with them all winter long. Most herbs are sturdy enough to make the…
Tips to Pour the Gravy and Pass the Stuffing and Potatoes
What a day-before-Thanksgiving travel day it is today. The constant rain is set to become the first snow of the season. The nice thing about Thanksgiving is that it is all about jumping off the merry-go-round of our busy schedules and spending time with family and friends. A spread of food is the anchor for…
What to Do with All That Halloween Candy!
Our trick-or-treaters did their candy route in record time and pulled in quite a haul. You could smell the sugar wafting from their bags as they ran by. As the weather cools, the hydrangea bushes have dried flower heads which are visually interesting. They mix with some plantings that are at their most colorful display when the season starts to…
After the Storm
Two years ago today we were clobbered with Hurricane Sandy. Some were devastated and some escaped without any damage. Slowly the stories were being shared of everyone’s experience. We lost power for over a week yet we were able to use our grill outside for breakfast, lunch and dinner. Making dinner inside, with a ton of…
September Slides into View
It’s hotter today, on the first of September, than it was on any given day in the month of August. Go figure. This summer we took our annual cruise up the East River for bird watching with the New York City Audubon. It was a beautiful evening and we watched the sun set behind the UN…
Slow Down Summer!
It goes faster and faster every year. When school ends we have great plans of what we’re going to do “all summer long.” Then we fall into the routine of camp and these guys get a reality check of how quickly six weeks can slip away. But, they’re having fun and that’s what’s important. Summer…
4th of July Juicy Burgers and a Red, White and Blue Dessert
Here come the flags and fireworks! The 4th of July, with orchestras playing and splashes of explosive fireworks, is arriving this week. We like to do the traditional route of burgers and hot dogs on the grill. This year the menu will include a lemon cole slaw and a potato salad with shallots, vinegar and herbs. We’ll…
How Would You Like Your Eggs on Sunday Morning?
Sunday mornings with a newspaper and a cup of tea. Doesn’t get any better. Now that the warm weather is here that means breakfast outside on the patio. As lovely as the morning breeze is, it can make reading the newspaper tricky. The reason we love to use eggs in our kitchen is because they are…
Hot Off the Grill Pizza
Pizza on the grill. It’s a summer tradition for us. Slightly charred pizza dough and sweet tomato sauce with cheese melted on top. We do different kinds of pizza. For those with maybe more grown-up taste we do a pizza with a blend of parmesan and fontina with caramelized onions and tiny thyme leaves. That…
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