Living and writing in a circa 1840 New England Farmhouse with three generations of my family
We’re proud to be a #ButcherBoxPartner here at 1840 Farm. Their products are of the highest quality and bring 100% grass-fed beef, free-range organic chicken, crate-free raised pork, and wild-caught seafood right to your doorstep.
2022 was a big year here at 1840 Farm. We began offering subscriptions to 1840 Farm a year ago and have been working with our Farmhouse Friend Subscribers to build a more robust community together. We’ve been creating digital recipe collections in our new magazine-style Read More
A good quality vanilla extract can add so much to a recipe. Once you know how to make your own vanilla extract, you’ll never find yourself without ample supply in your baking pantry. You’ll also find that it makes a delicious gift!
This one pan Creamy Orzo with Chicken and Spinach is simple enough for a busy weeknight and delicious enough for Sunday dinner.
Once you learn how to make fresh mint simple syrup, you can add its fresh flavor to iced tea, lemonade, mocktails, or cocktails all summer long. The easiest, or perhaps simplest, way to enjoy fresh mint’s flavor is in a simple syrup. It comes together Read More
This cookies and cream buttercream frosting is a delicious way to add flavor and texture to cakes, sheet cakes, or cupcakes.
The other night I found myself with a craving for a Caesar salad but without any Caesar salad dressing. I have made the classic version of the dressing many times both with and without egg to emulsify it. Yet I was hungry and crunched for Read More
Béchamel is one of the five French mother sauces. It is a roux thickened sauce that can be very useful when making cream sauces, cheese sauces, or milk-based soups and chowders.
I love chocolate chip cookies. I like to bake them, I like to eat them, I especially like to share them with someone I love. I also must like to write about them given that there are already five recipes in our collection for chocolate Read More
I can’t take credit for the recipe that inspired me to make these super fudgy brownies. I can be grateful that I did make them, incorporated a few of my own alterations, and that the result is even more delicious!
This French Toast is simple and so delicious. My secret to making it extra yummy is to cook it slowly which allows the custard time to puff up and make the bread light and airy.
I love the fresh acidity that a mustard vinaigrette adds to a bowl of tender salad greens. Toss steamed new potatoes in that mustardy concoction and you’re not far from the warm potato salad I make that was inspired by Julia Child. Don’t even get Read More