From a November 12, 2008 Valley News article on Hanover Inn chef Jason Merrill and a great  make ahead dessert to serve warm or room temperature with defrosted mixed berries during the cold months or with fresh fruit in season.
zest from 1 1/2 lemons
1/2 cup sugar, plus additional for dusting ramekins
2 eggs, separated
3 tablespoons all-purpose flour plus [...]

This recipe for the make ahead Lemon Steamed Pudding appeared in the Valley News on November 12, 2008 and is easy and delicious. I used a teaspoon more lemon juice than called for because I like lemon. The chopping of the lemon zest is made easier by chopping it with 2 tablespoons of the sugar. The oils of [...]

This broccoli side dish includes the stems and the flowerettes. With its multicolored presentation, it compliments a simply prepared meat dish very well.  From Italian Cookbook by Katherine Romano.
1 1/2 pounds broccoli
2 tablespoons olive oil
2 cloves garlic, crushed
3 large tomatoes, peeled seeded and diced
2 tablespoons raisins, plumped in warm water
1/4 cup pine nuts
salt and pepper to taste
1.Trim [...]

The story goes that Johnny Appleseed in the early 1800s, with a bible tucked under his arm and a sack full of apple seeds, planted the apple trees west of the Allegheny Mountains. He was a lovable old coot, rumored to wear a burlap bag for clothing and barefooted, he quickly won the affection of [...]