91Ô­´´

Kids are off school, and if you’re looking for an activity, baking something together can be tasty fun. The adult can run the operation, while the kids help with such things as fetching ingredients, measuring and mixing.

With all the worry and concern about COVID-19, this seems a good time to offer a recipe for a comfort food — something simmered that fills your home with a wonderful aroma, a welcoming dish grandma might have made when times were tough.

When I was a kid, my family had a Saturday tradition where we would all pile into the car, go to the supermarket and do our grocery shopping for the week ahead.

For economic, ethical and other reasons, finding ways to use vegetable scraps — rather than simply tossing them out or composting them — has been a trend the past few years. Books have even been written about it.

Give the dish a 91Ô­´´ Island twist with local bread, beer and cheese

If you have a craving for cabbage rolls, but don’t have time to make them, shorten the preparation process and make a fairly simple soup that tastes like them.

A Times 91Ô­´´ reader, Suzy, asked if I had a really good recipe for pork belly. She bought some on sale, because she had heard about them the past few years, but wasn’t sure how to prepare it.

A Times 91Ô­´´ reader, Don, asked if I had a good recipe for thin ginger snaps — a very crispy cookie that does actually snap when you break it. I knew I would find one or more in my vast cookbook collection and did.

If you love lasagna, but want to switch things up, don’t layer the noodles — roll them up. That’s what I did in today’s recipe.

When I was a chef’s apprentice in the early 1980s, the hotel I worked in had a fine-dining restaurant. That restaurant, as with others in that era, offered several dishes that were prepared on a rolling cart right in the dining room by service staff.