Planetary Alignment

Channeling marshmallow-y midcentury vibes

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Harmonic Culinary Convergence

July 2026 is the month of celebrations: America’s Semiquincentennial (maybe you’ve heard about this?), our dog Max’s 9^th birthday and two Cook & Tell anniversaries!

This month 50 years ago, my mom’s first Cook & Tell newspaper column appeared in the Boothbay Register; and this month, 25 years ago, marks the launch of her cookbook, Cook & Tell No-Fuss Recipes and Gourmet Surprises.

For a half century now, we’ve been a community of readers, cooks, bakers and writers swapping stories and recipes and sometimes even, snapshots of our kitchens. What better way to celebrate this spirit of community and collaboration than a fun (AND FREE!) cookbook?

Send me your favorite recipes—hard, easy, short, long, a link, a clipping, a photo of recipe card, an actual recipe card. Feel free to share your cooking tips and snapshots of your kitchen, too. We’re pretty chill here with guidelines. Snail mail or email me at cookandtell2023@gmail.com and I’ll assemble it all in a digital and printable booklet, decorated with my mom’s whimsical illustrations.

We’re pretty chill with deadlines too. I’ll post a reminder later on if you forget.

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Chocolate Chit-Chat Returns

illustration by my mom, Karyl Bannister

I graduated high school forty-four years ago (how is this possible), the same year Diet Coke—a drink I wouldn’t try for years due to my loyalty, and some might say, addiction to TaB—was unleashed upon the world. It was also the year the Cook & Tell newsletter debuted and in the first issue, my mom promised down-homey food seasoned with tidbits of culinary miscellany and a reader’s exchange “if we have enough readers.” She also unveiled the Chocolate Chit-Chat, a section that appeared in nearly every one of the 350-plus issues and went on to become an entire chapter in her cookbook.

We now present an oven-free, marshmallow-forward offering for your summer palate. Think brownies crossed with fudge: dense and really chocolatey!

NO BAKE BROWNIES

• 2 c. semisweet chocolate chips

• 1 c. evaporated milk

• 3 c. vanilla wafer crumbs*

• 2 c. mini marshmallows

• 1 c. chopped pecans

• 1 c. sifted confectioners sugar

• ½ t. salt

• 2 t. evaporated milk

Grease a 9x9 pan well. Melt the chocolate chips with 1 cup evaporated milk in a heavy pan over low heat, stirring occasionally. Set aside.

Combine all the cookie crumbs (*almost all the cookies in a 12-oz box turned into crumbs in the food processor), marshmallows, pecans, confectioners sugar and salt in a large bowl. Stir until blended. Set aside ½ c. of the chocolate mixture and stir the remaining chocolate mixture into the crumb mixture. Press into the pan. Combine the reserved chocolate mixture and 2 t. evaporated milk; spread over the crumb mixture. Chill. Cut into small squares. These only get better every day.

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A Trio of Summer Salads

fun fact: I have NO idea whose Junk Yard Salad recipe this is!

Besides cementing her status as a 2^nd Gen subscriber (her late mom Doris subscribed to Cook & Tell from the get-go), Krysi L is also prolific recipe-sharer. Her recipe notes are as fun to read as the recipes themselves—a hobby we both share, along with dueling pig collections. In her household, her husband does all the cooking and she does the baking. A perfect partnership and one I can only dream of.

Her summer salad is a crowd pleaser on multiple levels: the finicky spouse who considers Lean Cuisine gourmet dining (*raises hand*); the hot and harried cook who doesn’t want to use the oven; the canine on KP duty who’d have smacked his lips if he had any. I’ve made a few tweaks, noted below.

KRYSI’S CREAMY GRAPE SALAD

• 1 8-oz. pkg cream cheese (or Neufchâtel), softened

• 1 c. sour cream (or plain Greek yogurt)

• ½ c. sugar (I used ¼ cup)

• 2 tsp. vanilla

• 2 lbs. seedless red grapes

• 2 lbs. seedless white grapes (or, toss in a bunch of pineapple tidbits and sliced bananas)

• 3 T. brown sugar

• 3 T. chopped pecans

In large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. Transfer to serving bowl. Cover and refrigerate for several hours. Sprinkle with brown sugar and pecans just before serving.

The obvious summer marshmallow favorite is, obviously, s’mores over a campfire. But it’s summer and anything goes. Ice cream for breakfast! Pizza in a kayak (looking at you Megs Senk)! Marshmallows in salads! The Jello mold can’t be far off…

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Just a reminder, we’re open for business—Mom’s standing summer invite still stands!

pictured: Ken B, an OG subscriber enjoying blueberry muffin loaf on my porch

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Coming Attractions: less sweet, more savory and a New England hat trick.

Your Pantry Pal,

Amie

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