Gluten Free? Let us introduce you to Jovial Brown Rice Pasta. Great texture, flavorful without tasting…well…too good for you. I love it topped with a simple Chana Masala. Sauté one medium yellow onion in a neutral oil (canola is great), diced...
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National Chili Day is this Thursday and this got us thinking about all the merits of making a big ole batch of homemade Chili. Think of making homemade chili as a gift that you give both your current and future self. The act can be as drawn out...
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One step above a no-knead bread recipe, this Ciabatta bread is so forgiving and tasty, it’s a joy to make. You don’t have to use starter but if you do skip it, make sure to let the dough rest overnight in the fridge. I sometimes sub...
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Sunny and 70 degrees in November? I have been warned in the past that one can never really know what to expect from Mother Nature here on Nantucket but correct me if I am wrong: that was a wild card. Having been raised in Florida, I thought this...
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Thanksgiving is just around the corner and it’s going to be a good one this year! Here at Bartlett’s, we are proud to offer high quality, humanely raised turkeys from two farms: Misty Knoll Farms and Koch’s Farm. Read a little...
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“Welcome to the Farmily”, are the first words Laura Steele, Bartlett’s HR Manager, says when officially welcoming a new staff member. For those who haven’t had the pleasure of working on the Farm, the term “Farmily” represents the staff but more...
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“Cobbler, Crisp, Slump and Grunt or Pie. Any type of fruit filled crusty dessert makes me happy. What I love most about this recipe is the addition of Oats. Leftovers (if any!) make a great breakfast! A sprinkle of ground cinnamon or a...
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I love that butter boards are trending. Been making them for years, inspired by Joshua McFadden, author of Six Seasons Cookbook…one of my favorites! Always start with a good, high quality butter and Kerrygold is at the top of my list. Adding a...
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To say that we are passionate about food and great ingredients at Bartlett’s is an understatement. We are always thinking of or talking about what we made…what we will make…who made what…where we were…you get the picture. As the...
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It’s not unusual for my husband to look at the salad that I’m making for dinner and ask if we’re having company. My version of a dinner salad is enough for a dinner party. As the nightly temperatures begin to drop, I turn from crunchy, quenching...
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There’s just so many bougie bottles & pairings & tastings; while those are all well and good in their own right, I also like to think of wines & cheeses as sort of kitchen staples. That’s not to say I pop the nice stuff and set...
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If you assumed that many us that work here are pretty obsessed with food and cooking, you’d be right. Whether it’s what we did with this week’s tomatoes, or a new combination that we can’t get enough of, there’s...
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