Cathy Barrow, Author at Cathy Barrow

Why the Friday after Thanksgiving Is My Real Holiday

Posted 3:29 pm by Cathy Barrow & filed under Writing.

Cathy Barrow shares why her real holiday is actually the day after Thanksgiving.

Pâté Grandmère: “The Bag inside the Bird”

Posted 8:57 pm by Cathy Barrow & filed under Writing.

Cathy Barrow shows the Washington Post why the Pâté Grandmère is a popular dish across France.

merguez, shakshushka, and more. my fall kitchen projects.

Posted 10:41 pm by Cathy Barrow & filed under Charcuterie, Cooking, Tomato Canning, Uncategorized, Vegetarian.

Even if I didn’t have a calendar, I would know it was fall from the autumnal projects in the kitchen. In the market, there are pole beans and some shelling beans, a few chiles and peppers, potatoes, onions, leeks and fennel. Squashes and cauliflower. Kale and chard and spinach. The pantry is packed with jars… Read more »

America’s Most Obscure Fruit Makes the Best Ice Cream

Posted 8:22 pm by Cathy Barrow & filed under Writing.

Cathy Barrow shares how America’s most obscure fruit can make the best ice cream.

How to check those holiday pies off your list: Fill and freeze.

Posted 2:27 pm by Cathy Barrow & filed under Writing.

Cathy Barrow shares how to get ahead in your holiday baking by preparing and freezing your pies to bring out for Thanksgiving.

tiny scotch eggs

Posted 8:09 am by Cathy Barrow & filed under Charcuterie, Cooking, Party Food, Uncategorized.

It all started with the quail eggs. Will at Whitmore Farm is raising quail and every darn week those pretty speckled tiny eggs are there at the booth. Irresistable. I devilled a dozen a couple of weeks ago. The eggs are so tiny I snipped the top and removed the yolk with a demitasse spoon. By slicing across base, removing a… Read more »