Molly Parr, Author at Daily Hampshire Gazette - Page 5 of 8

Roasted asparagus with goat cheese, dates and pickled watewrmelon radishes is a taste sensation.

Food

There is a season: Asparagus dish mixes savory with tart

by Molly Parr For the GazetteJune 9, 2022

Toasted challah topped with ricotta, peach jam and toasted almonds may change your thinking about toast itself.

Food

There is a season: Pretty close to peak toast experience

by Molly Parr For the GazetteMarch 24, 2022

Greens, rice noodles and pomelos are melded together with a savory Asian dressing.

Food

There is a season: Wake up tastebuds with pomelo salad

by Molly Parr For the GazetteFebruary 18, 2022

An simple prep and a turn in the oven yields a quick and easy custard.

Food

There is a season with Molly Parr: Whipping up a cool, creamy custard

by Molly Parr For the GazetteDecember 3, 2021

Roasted eggplants are dressed with Greek yogurt, extra virgin olive oil, date or pomegranate syrup, coarsely chopped pistachios and mint.

Food

There is a season: Eggplant boats set course to delicious

by Molly Parr For the GazetteOctober 8, 2021

Fresh scones with blackberries and basil are tough to resist.

Food

There is a season: A good reason these blackberry scones won’t keep

by Molly Parr For the GazetteAugust 2, 2021

Once you’ve prepared the kale and onions, the rest of the cooking consists of assembling them with tortillas and cheese in a hot pan.

Food

There is a season: Turning kale scrumptious with melted cheese and onions

by Molly Parr For the GazetteJuly 26, 2021

If you can’t get Hakurei turnip soup at a restaurant, you’ll just have to make it yourself.

Food

There is a season: Tasty from the roots to the curry oil

by Molly Parr For the GazetteJuly 5, 2021

More than a couple of steps up from a Filet O’ Fish.

Food

There is a season: Clearing the decks with a fish wrap and summer slaw

by Molly Parr For the GazetteJune 17, 2021

It takes a little bit of preparation to turn artichokes from tough thistles to a delectable dish, a process the writer’s mother taught her.

There is a season: Artichokes for my mom

by Molly Parr For the GazetteMay 7, 2021