In a town filled with good people and great food, two of my favorite faces belong to Aubrey from the Mercury Café & Teahouse and her partner, Chef Cassandra - yes, that Cassandra, who works alongside the ever-talented Delaware chef Robbie Jester. You’d think having a professional chef at home would mean that only Cassandra rules the kitchen, but Aubrey is quite the cook in their own right. They recently turned out a warm fall favorite that could have graced any restaurant tab

I had planned to make a fairly elaborate tart this weekend, with puff pastry, butternut squash, burrata and chantrelles (which I was lucky enough to find!). But as often happens, life gets in the way, errands take longer and suddenly, it’s 6:00 and you’re hungry. I still hope to use the mushrooms, but I foraged through the fridge to find something I could do quickly with some of the ingredients I had on hand to use. So, this flatbread is part comfort food, part showpiece. It’

t’s one of those chilly Delaware mornings when the sky is still gray and the house hasn’t quite woken up. My dog Newt is curled beneath my desk — a furry little foot warmer pressed against my cold toes — while I sip coffee and listen to the wind sweep along the river. It’s the kind of morning that makes you crave something nourishing and warm, something you can hold in one hand while typing with the other. That’s where these copycat Starbucks-style egg bites come in — creamy,

Of course, fall brings on thoughts of hearty autumn, earthy food - if you’re a cook like me. But so many fall dishes are really heavy. Which is great for colder temps but not yet, right? This one fits the autumn/earthy bill but is actually pretty light. This recipe features tender, seared lamb tenderloins served over roasted butternut squash and tomatoes on a bed of roasted fennel leaves for a sweet, anise-like finish.  Typically, I don’t include tomatoes in many fall dishes

I have a number of friends and readers who have signed up to either be a quality control taste tester or to provide some...

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Ok, I have to say it – there’s no bad  bacon. All bacon is absolutely delicious and should be made an honorary vegetable. But there is...

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pen the fridge and you have no plan whatsoever, but you have a vibe in mind? I was thinking southwestern or something with corn and...