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Six O'Clock Solution: Michael Smith's lobster potato salad is a standout with simple ingredients


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When a high-profile chef publishes a cookbook, it’s worthy of attention. Prince Edward Island chef Michael Smith, veteran TV cook and author of 10 cookbooks, has just issued Farm, Fire & Feast: Recipes from The Inn at Bay Fortune (Penguin, $40). His 11th book, when compared to many chef’s books, is user friendly, except for access to some specialty ingredients. You probably don’t have wild watercress, spruce tree tips, radish pods, and the wild coastal plant sea sandwort, and a few other foods that his eight acres of fertile land offers. He calls his property a “culinary farm” and “a paradise,” and readers who have not yet visited his country inn at the eastern tip of P.E.I. will wish they had dined at his table. But Smith knows how to reach regular cooks and his recipes are carefully written. He admits the secret of his salad dressing is that he uses a whole can of anchovies. Today’s salad he calls “blue ribbon†....

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Cookbooks to consider for the upcoming warm weather season


Author of the article: Rita DeMontis
Publishing date: Apr 24, 2021  •  1 hour ago  •  4 minute read  • 
Closeup on happy young housewife preparing christmas dinner in kitchen Photo by CentralITAlliance /Getty Images
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Anyone who loves food loves a good cookbook. More than just a collection of recipes, cookbooks are a reflection of the times and narratives of the various authors. Plus, even those who find boiling water an intimidating task will tell you nothing is more satisfying than cracking open a brand-new, brilliantly hued book. ....

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