Profile of Cynthia Stone

All articles of Cynthia Stone

  • Cynthia Stone on cooking: Risotto without the riso

    If you have avoided making risotto because you don’t relish standing next to the stove for half an hour stirring constantly, then these are your ...

  • Cynthia Stone: Break out the barbecue

    Whatever your plans, indoors or out, you know you’re going to serve summer grub. Just in case it’s not balmy, I suggest we borrow from warmer ...

  • Cynthia Stone: Cracked about lobster

    The first meal for me must be cracked open with a pot of melted butter and wedges of lemon. The second, maybe it will be lobster rolls or cold ...

  • Cynthia Stone: When less is better

    Balsamic Reductions Italy’s finest condiment next to olive oil is for much more than dressing salads, although balsamic vinegar does a great job ...

  • Cynthia Stone: Spring fever

    Having been laid up myself recently with a broken leg, I can tell you a visitor carrying a container tightly bound in plastic wrap is a welcome ...

  • Cynthia Stone: Crisis crepes

    There are a couple of secrets I’m willing to share. The first crepe of a batch doesn’t always come out perfect, but you can hide the ugly ones ...

  • Tastes of spring

    Penne with Asparagus, Bacon and Acorn Squash The first asparagus dish that comes to my mind is always pasta with a light sauce. There are ...

  • Cynthia Stone: Don’t get fooled again

    The thought crossed my mind, especially since I didn’t make it to the store to try and score one of the last bottles on Earth. I have a niece who ...

  • Spring into lighter fare

    Beef and broccoliRoast beef is a go-to celebration meal in my family, and we certainly indulged this winter. Whipped potatoes, Yorkshire pudding ...

  • Cynthia Stone serves up some light Paddy's Day fare

    Peas and shallots in blue cheese cream sauceWhen I was in home economics class several decades ago — yes, that’s how old I am — I thought we had ...