by Julia Powers.

A must-have on the reader and eSS&SC contributor Lisa Whalen’s holiday menu is her grandmother’s Pizza Ricotta, “a citrus-scented, curd cheesecake in a short pastry crust.” Many cooks tweak traditional recipes to suit changing tastes and Lisa is no exception. She explains, “I use less sugar in mine then my grandmother did, and I omit the candied citron that she sprinkled over the bottom crust. My aunt doesn’t use citron in her pie either, which means this concession to modern tastes has been approved!”

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by Julia Powers.

Making Memories: Meet Laura Raposa

For many, food is inextricably linked to holiday memories. For eSS&SC reader Laura Raposa’s family, these memories include a fruit-studded cake Laura has dubbed, “My Portuguese Grandmother’s Italian Fruit Roll.” Given the hectic pace of the holidays, carving out time to make these delicacies is an act of love, especially since Laura’s holiday season is busier than most; Laura is the proprietress of Foodsmith, a Duxbury bakery and eatery.

Laura named this must-have confection after her grandmother Lena. This rolled cake, brimming with dried fruit and nuts, is so beloved that Laura bakes several of them. One is eaten by the entire family on Christmas Day; her parents and brother each get a roll to take home; and, when the holiday hubbub has settled down, Laura and her husband Steve share the final one on New Year’s Eve.

No matter how busy or how tired they are, home cooks know that the food they so lovingly prepare is integral to building family memories. Laura observes, “It’s what you do to please your loved ones. Disappointing anyone—especially the kids—isn’t an option. These little pleasures make us happy, and we like to make memories for the children.”

Food and the love, memories, and fellowship it conveys, is central to many families’ holiday celebrations. Whether your holiday is enriched with long-standing food traditions or you want to start some new holiday food traditions of your own, hit the kitchen and celebrate the season with gusto!

Laura Raposa’s Portuguese Grandmother’s Italian Fruit Roll


  • 1 cup butter, room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 egg yolk
  • 5 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons baking powder
  • ½ cup milk

Cream the butter and sugar in the bowl of electric mixer. Add vanilla and eggs.

Sift the dry ingredients together. Add to the wet ingredients in three parts, alternating with milk.

When the mixture has come together, gather it up and knead lightly and briefly on a floured surface. Compress the dough into a disc, wrap airtight and chill.


  • 30 ounces dried fruit (pitted prunes, raisins, apricots, figs, currants), chopped
  • ½ cup granulated sugar, or to taste
  • 1 cup dried cherries or cranberries, chopped
  • ½ cup walnuts or pecans, chopped (optional)
  • Juice of one lemon
  • 2 teaspoons lemon zest

Place the chopped mixed fruit in a large bowl and just cover with boiling water. Cover with a lid and let sit for an hour or until soft. Drain thoroughly. Stir in sugar to taste, followed by the cherries, nuts, lemon juice, and lemon zest.

Assembly and Baking

Preheat oven to 400 degrees.

Divide dough into four equal pieces. On a lightly floured surface with a lightly floured rolling pin, roll one piece out into a 5”x12” rectangle about ¼ inch in thickness.

Spread a portion of the filling down the lengthwise middle third of the dough. Turn up the short edges just to cover the filling, and then flap over the longer edges to make a flat log. (Leave the envelope a bit roomy so that the filling may swell in the oven without bursting the log.) Transfer log to a greased or parchment-lined cookie sheet. Repeat with the other pieces of dough. (You may have filling left over.)

Egg Wash

  • 1 egg yolk
  • 2 tablespoons milk

Stir together, and brush on fruit rolls.

Bake rolls for 15 minutes, or until golden brown. Cool completely on the pans, and then carefully transfer to racks for glazing.


  • ½ cup confectioners’ sugar
  • 1 teaspoon vanilla or lemon juice

In a small bowl, mix ingredients, adding water by drops until glaze consistency. Drizzle or brush fruit rolls with glaze. Decorate with holiday sprinkles, if desired.

When the glaze is completely dry, wrap rolls in plastic wrap or transfer to holiday-decorated bakery bags. Fruit rolls freeze well, tightly wrapped, but save the glazing step for after thawing.

Makes 4 fruit rolls, yielding 50-60 fat slices.

Julia Powers bakes a few holiday treats from her childhood, with her mom’s holly cookies being the hands-down family favorite. These cookies, a throwback to the 1970s, combine butter, green-tinted melted marshmallows, cornflakes, and red-hot candies—nothing fancy, but oh so good!

Article condensed and reprinted from the 2018 holiday edition of edible South Shore & South Shore. Read the full article here.

Posted in Bakery, Cooking, Holiday, recipe | Leave a comment

Sweet Memories: Rosa Galeno

by Julia Powers.

Through a magical alchemy of sugar, flour, eggs, family lore and tradition, families celebrate by making time-honored delicacies which grace their tables but once a year. Several eSS&SC readers generously shared the stories behind the foods that are an integral part of their holiday celebrations. Join us as we learn why these delicious traditions are so meaningful to them.

Family Traditions: Meet Rosa Galeno Continue reading

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Sweet Memories – Starwiches

by Julia Powers.

For many home cooks, the old adage that food is love rings especially true during the holiday season. Despite the busy schedules and lengthy to-do lists that are often a hallmark of the holidays, many families celebrate the season by preparing dishes that have been lovingly passed down from generation to generation. Continue reading

Posted in Bakery, Cooking, eSS&SC, Holiday, recipe | 2 Comments

What exactly does a Publisher do?

Before we started publishing edible 10 years ago, I often wondered what exactly a Publisher did. If you have writers, photographers, designers, and salespeople, what’s left? Oh boy, did I ever have a lot to learn.

The running joke is “Are we publishing now?”

Here’s a Day-In-The-Life-Of-An-Edible-Publisher: December 6, 2017

First up, four hours on the computer and phone (too boring to share a photo.)

Then meets with new ad/partner Jim Clifford from Clifford’s Flowers.

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Local Restaurants and Businesses Share their Favorite Recipes

Did you notice? Ad/partners are sharing coveted recipes for their best-selling restaurant dishes and favorite snacks in recent print editions of edible South Shore & South Coast!

Featuring The Quarry Restaurant, St. Ours Clam Broth, KAM Appliances, The Venetian Restaurant, and Plymouth Bay Winery.

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Top 5 reasons to Subscribe to edible South Shore/Coast


  1. Receive your copy in your mailbox by first class mail within 2-5 days of publication!
  2. It’s like receiving a present every 2 to 3 months!
  3. Never miss a copy – no holes in your collection!
  4. Get to see the specially chosen stamps for each edition!
  5. Help support our work promoting our local food system!

Holiday 2017 edition being mailed today.  Watch your mailbox.

What? Not a subscriber? Now’s the time! Click here to subscribe, to get the BOGO special, and receive your holiday edition toot-sweet.










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How on Earth?

Thanks for putting our feelings into thoughtful words Pam.

By Pamela Denholm

Today is a sad day. Over my morning coffee, I found out that the store and cafe, ‘How on Earth‘ in Mattapoisett is closing down effective Labor Day. Owners Margie and Michael Baldwin sent out a poignant letter announcing their decision:

“We have had 10 fairly challenging years running How On Earth, attempting to demonstrate to our neighbors in Southeast Massachusetts that eating local organic food is a very wise decision, generating dramatically better health. Happily many of you have responded and joined in that “campaign” which is the most gratifying result of this huge effort on our part. But we believe that the struggle to become sustainable is just too much of a burden at this time in our lives, and given the growing awareness about local, organic food and the burgeoning grassroots demand for it, with the contribution we believe we have made…

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Meet the Elite Chefs of SE Massachusetts: Chef Greg Jordan, Owner and Executive Chef of The Quarry Restaurant

edible South Shore & South Coast recently enjoyed an exclusive interview with Chef Jordan, and a delicious meal.

The Quarry is a scratch kitchen that merges rustic New England flavors with a modern twist all inside a beautiful granite hall. Executive Chef Greg Jordan is officially the new owner of The Quarry having achieved his long-held goal of sole ownership. Many new changes and upgrades have been made over the past few months and guests have been thrilled.

eSS&SC: What is your favorite Quarry dish?
Greg Jordan: The Quarry Burger and Hanger Steak!

eSS&SC: Can you tell us more about the newest items on your menu? Why did you choose to add them?
GJ: New to the menu is fried calamari with roasted cherry pepper aioli. Our guests love it and it is perfect for warm weather patio snacking. The trick to its greatness is the use of fresh calamari from Point Judith in Rhode Island. The fish business can be deceptive and we go to extra lengths to source for the best and most flavorful.

eSS&SC: What is a staple item in any good kitchen?
GJ: A quality knife that is kept extremely sharp. It should whisk the hairs off your arm.

eSS&SC: What are the hottest food trends you’ve been seeing? Have you tried any at your restaurant?
GJ: For me, I’d rather forgo the trends and focus on what’s in season, delicious, and sparks my creative interest.

eSS&SC: When you are feeling carnivorous, what meat do you go for? How would it be prepared?
GJ: I enjoy a delicious steak or rib-eye on the grill, with a simple marinade of fresh herbs, salt, and pepper.

eSS&SC: If you were picking a vegetarian option, how would you want the vegetable prepared?
GJ: For myself, I enjoy fresh green asparagus at room temperature, marinated in citrus and garlic.

eSS&SC: When picking a savory seafood meal, what prepared dish do you prefer?
GJ: At this time of the year, I enjoy oysters with a little mignonette and some rosé, like Miraval Rosé, which we serve by the glass.

eSS&SC: When you go out to eat, where would you go?
GJ: When I get a rare moment, I visit and support my friends’ restaurants. They’ve done it for me and I love seeing what they are doing.

eSS&SC: What place would you choose to live based solely on their food?
GJ: Italy!

eSS&SC: What is something no one knows you can do?
GJ: I am a great builder and DIYer.

eSS&SC: What is the most unusual job you’ve had? How long were you there?
GJ: I worked for three years in insurance as an evaluation specialist before I attended culinary school.

eSS&SC: What is something you loved eating as a child but, would never eat today?
GJ: As a child, I enjoyed chocolate chip pancakes. Today, I’m not a fan of them or chocolate chip muffins.

eSS&SC: After a long, exhausting day, starving and thirsty, what do you make to eat and drink?
GJ: Grilled cheese! I’d drink a beer or a bourbon with it.

eSS&SC: What is the most unusual thing you’ve eaten?
GJ: As a chef, I don’t think there is much that is weird. I’ve had brains and cod sperm.

eSS&SC: What is something that sounds odd that you like to eat?
GJ: I like a good grilled cheese.

eSS&SC: What are some of your personal favorite items that are grown, produced, brewed, and/or distilled in Southern Massachusetts?
GJ: There are so many to name. I like Spirits from Rhonda at Boston Harbor Distillery and our own collaborative Hefeweizen beer with Barrel House Z that’s launching this summer. It is an American wheat beer with notes of pineapple and rum, plus a touch of orgeat aged in Jamaican rum barrels. It is phenomenal.

eSS&SC: What are the local farms and/or producers you work with for some of your restaurant’s ingredients?
GJ: Island Creek Oysters for oysters, Hornstra Farms for ice cream and dairy, and Norwell Farms for assorted vegetables.

Thank you Chef Jordan for chatting with us today and for your extra time and effort supporting local food.

Chef Jordan recently shared his tips on oyster-opening and burger making in person, as part of the eSS&SC Elite Chefs of SE Massachusetts series at KAM Appliances in Hanover.

Here’s one tip on forming the patty.
And here are Greg’s tips on opening an oyster.
And, here’s our photo album from the special event.

The Quarry
415 Whiting St, Hingham, MA 02043
(781) 340-7300

KAM Appliances
1176 Washington Street
Hanover MA 02339
(781) 829-0810

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Do home cooks still make use of their favorite cookbooks? We wondered which titles continue to rotate from shelf to counter top despite the ease of digital access, and why some cookbooks stand the test of time while others get recycled to Savers? We posed the question, “What’s your favorite cookbook, and why?” to our edible community and share some responses here for you to compare to your own preferences, and as a resource for potential new favorites. Continue reading

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