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Barry Maiden is the former chef and proprietor of Hungry Mother and State Park. He's looking ahead to his next venture.

Grilled Bourbon-Pecan Peaches with Ricotta and Basil

Make the most of summer peaches by basting them in pecan-studded syrup, grilling them, then finishing with a dollop of fresh ricotta.

Pimento Cheese

Bright yellow cheddar makes for a more vividly hued version of this habit-forming, slightly spicy dip.