Week 95: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, GAIL BLAKELY This American Chop Suey Casserole is very retro, but it’s comforting and simple–and fun! It’s perfect to make ahead for dinner and enjoy for lunch the next day or to bring for a friend or family member. Email Gail

Week 94: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, TARA BURKE This one-skillet dish is a breeze to make, and delicious comfort food on a rainy Cape Cod day! Since we are on a calorie-cutting mission, we skipped the carbs and served with broccoli, but if you are so inclined, you may want to serve with buttered egg noodles to round out this dish. I hope you enjoy it! Email Gail

Week 92: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, LISA WALKER This easy dish is quick enough for a weeknight but it’s also has a complexity that makes it nice for a special weekend dinner too!  It’s a bit of a riff on the traditional Italian dish Cacio e Pepe pasta but with an added layer of umami thanks to the miso paste.  To achieve a silky-smooth pasta, vigorously toss the pasta, grated cheese, and pasta water together to achieve a properly emulsified sauce – I actually watched a YouTube video on how to master this [...]

Week 91: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, TARA BURKE This mushroom bourguignon is the ultimate hearty, comforting vegan stew (and it’s also surprisingly low calorie!). Email Gail

Week 90: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, MICHELLE ITZKOWITZ These mini vegetable pot pies are a perfect entrée option for any time of year, especially the chilly ones. They are packed with vegetables, beans, and a creamy cashew sauce. Serve them with roasted Brussels sprouts, sautéed greens, or a kale salad. Adapted from a recipe by Cadry Nelson Email Gail

Week 89: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, GAIL BLAKELY Soy sauce brownies? As someone used to say in politics, “You betcha!” You have to try these to believe them–dark and dense. Served chilled, they are positively delicious! Use the best chocolate and cocoa you can afford and a good brand of almond meal (such as King Arthur Baking or Bob’s Red Mill). I like tamari in these, but you could use low-sodium soy sauce if that’s what you have on hand. Enjoy! Email Gail

Week 88: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, MICHELLE ITZKOWITZ This 3 layer cookie was recently featured on America’s Test Kitchen and we cannot wait to dive into this perfect, layered treat. Feel free to cut into strips or smaller bites, as this treat is quite decadent! Email Gail

Week 87: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, TARA BURKE When we think about the holidays, we often times look at our past traditions to create memories in the present. In our family, my sister's Date Nut Bread has been a staple whenever we gather for the holidays. The funny thing about tradition is, you never know what's going to "stick" with the next generation. So, as my adult children were preparing for their recent holiday away from home, the one recipe they called me for was Auntie D's Date Nut Bread! Naturally, [...]

Week 86: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, ALISON MARTIN Mac & cheese is always a good meal for cold winter nights, especially during the busy holiday season since it's easy to prep ahead and then reheat! This mac & cheese recipe is best prepared using a large lasagna pan to contain all of the delicious pasta, cheese and béchamel sauce. Email Gail

Week 85: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, GAIL BLAKELY This is a decades old favorite recipe, updated for our new(ish) available ingredients. I used a package of Godiva instant dark chocolate pudding mix and 12 ounces of Guittard dark chocolate chips. The result was beyond my expectations…garnish with holiday “bling” or just serve plain, dusted with powdered sugar.  Fresh raspberries in the middle are optional. This cake was enjoyed by a “Cooking for Hanukkah” class as well as by the crew setting up our Holidays at Highfield. I wish we had a photo [...]

Week 84: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, MICHELLE ITZKOWITZ Puff pastry is the perfect balance of crunchy and buttery for tarts like this one. Serve this potato-leek tart as a first course or alongside roast turkey instead of mashed potatoes! Recipe by Nik Sharma of The Flavor Equation and EatingWell Magazine (November 2021). Email Gail

Week 83: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, LISA WALKER If you’re not familiar with Indian cooking I would suggest giving this recipe a try.  If you don’t like fish, it works well with boneless chicken breast.  Serve with plain white rice and some naan.   Email Gail

Week 82: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, GAIL BLAKELY This is perhaps the best gingerbread I have ever made. It's not too sweet, good for breakfast and snacking. It's a southern recipe, easily halved if you want. I usually bake it in two pans and give one away. Email Gail