Quick and Easy Peach Pie with Streusel

Peach pie is one of summer's oldest rites of indulgence; indeed, there isn't a better summer dessert with the season's fresh peaches. This recipe for peach pie has no memorable source, since I have been baking it, or some version of it, for over 40 years. I have added blackberries to it and raspberries, as well. The fruit pie recipe takes about 20 minutes till oven-ready and that includes peeling the peaches. It calls for an old-fashioned streusel topping, but I have created an even quicker, easy
method for fruit pie streusel.

New England Clam Chowder - an old family recipe

New England Clam Chowder is a Rhode Island favorite hearty soup that feeds a crowd and comes from the sea, of course! An Ocean State original, made from quahogs...traditionally served after the "polar bear swim" on New Year's Day, this quahog clam chowder recipe is a keeper...

photo swatterson

a great family soup recipe that has been handed down through generations. Enjoyed the whole year long, New England clam chowder is a real warmer-upper for the brisk days of winter. Best prepared the day before you intend to serve.

An Easter dessert with summer written all over it

In the past, key lime pies or lemon meringues were the usual Easter desserts. I have always purchased a coconut cake as well, I guess because it was a favorite with the kids especially if it was in the shape of a rabbit. This holiday, I came across a recipe for Coconut Key Lime Sheet Cake, a delicious combination of the three, no rabbit needed.

Snowy morning breakfast strudel made easy

This fruit strudel recipe is about the easiest breakfast treat or dinner dessert with a scoop of ice cream there is. Not much sugar and plenty of fruit wrapped in puff pastry from Pepperidge Farm. It reminds me of years ago when our daughter lived in California, we'd get this wonderful fresh strudel from a German bakery in Encinitas.

We awoke this second day of spring to snow here in southern Rhode Island, so I decided to start baking.

A secret corned beef and cabbage recipe served with a little Irish-American history

As I write this, everyone is at the St. Patrick's Day parade in Newport, RI. I can picture this sunny day, the streets awash in green crepe paper and hats, Irish knit sweaters, babies and young girls with shamrock-painted faces, and guarded flasks of Jamieson in herringbone vest pockets. I hear, even from here on other side of the hill, police car sirens resonating over and over, leading the parade to its end at the Ancient Order of Hibernians (AOH), where the celebration will be capped off with a traditional American - Irish boiled dinner, corned beef and cabbage, a little more Jamieson and lots of Guinness.

Baked stuffed lobster à la New England

Yesterday was National Lobster Day and all of New England is famous for its fresh fish. Here's a New England gastronomic favorite summer delicacy, an oh, so simple recipe for baked stuffed lobster. Because it is stuffed with the claw meat and scallops, it is also called Lobster 'Fisherman Style' in southern Rhode Island. The breading is light and not at all gooey. It's an easy recipe that can be prepared ahead and refrigerated until after cocktails.

Tasty hot crab dip appetizer

Looking for an easy hot crab dip, a canape spread your guests will remember long after your Super Bowl party? It's an old favorite party dip or cracker spread recipe right from the sea and very tasty! Adults and children alike love this appetizer. Easy to make, quick and simple to serve on melba toast rounds or freshly toasted baguette pieces  - cream cheese and crab canape spread appetizer.