HeyJaredElizabeth Baer
- Indexed articles, last 90 days
- 7
- Latest publication
- Sep 22, 2026
- Outlet visibility, for Berkshireeagle
- Top 500K sites
- Earliest in this view
- Jul 14, 2026
Latest articles
A simple yellow pepper sauce makes this pasta sing (opens the original)
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I learned to eat in Italy when I was 12 years old. Obviously, I donât mean that literally. I still have the baby book my mom compiled with all the preprinted notes from the pediatrician about adding solid food when I was an infant. However, I was a picky eater. My mother always used to tell the story of how she had to hide whatever she was feeding me behind a tiny bit of applesauce. Iâd taste the sweetness and open my mouth wide so she could quickly get the entire spoonful in there! Then whe
(+) A simple yellow pepper sauce makes this pasta sing (opens the original)
Read excerpt
I learned to eat in Italy when I was 12 years old. Obviously, I don’t mean that literally. I still have the baby book my mom compiled with all the preprinted notes from the pediatrician about adding solid food when I was an infant. However, I was a picky eater. My mother always used to tell the story of how she had to hide whatever she was feeding me behind a tiny bit of applesauce. I’d taste the sweetness and open my mouth wide so she could quickly get the entire spoonful in there! Then when I
Apple chicken makes a festive, easy dinner for Rosh Hashanah (opens the original)
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There are certain months when you turn the calendar and the association tugs at you. September is one such month, a time that always feels like I have the chance for a new beginning, both because of Rosh Hashanah, the Jewish New Year, and because I spent so many years of my life in an academic setting, first as a student, then as a teacher. Both associations are real, and in the kitchen, apples always come to mind when the air turns crisp, bringing memories of the annual apple-picking picnic we
A perfect peach inspired this savory tart with chèvre (opens the original)
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Do you have a food memory that you recall in exquisite detail? Was there a moment when you tasted something so perfect, so delicious that everything about it is indelibly etched in your mind? One such moment for me involved a peach, a perfect peach. My family had traveled to Greece the summer after I graduated from high school, with several days in Athens and environs, then a few weeks sailing from island to island. From the moment we arrived, my mother insisted that we peel any raw produce we w
Gorp bars bring a nostalgic twist to a classic trail mix (opens the original)
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My sister-in-law and brother-in-law decided a few years ago that they would retire to Williamsburg, Va., for the winters and continue to spend their summers in Vermont. On the long drive between the two places, they often stop for an overnight with us, and when theyâre coming north, they usually bring us Virginia peanuts. That big container of fresh-roasted peanuts always reminds me of the first time I had gorp. When I was in middle school, my school in Manhattan hired a teacher named Ted Rock
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