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I do love to hear from people who happen upon, or are subscribed to, Timeless Gourmet. Sharing stories and thoughts is one of the joys of food – and a visit through my virtual kitchen is better than no visit at all! Thank you for visiting!
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My Sous-Chef Finn!
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Timeless Gourmet
Hi Sue!
It was such a pleasure meeting and speaking with you today. Your websites are incredible and the photography is unbelievable. I never knew food could look so good;)I’m sure it tastes even better. You are truly gifted. I hope we have the oppotunity to speak again real soon.
Sincerely,
Wanda Monteforte
Just found this web site today and I am so excited! Such great recipes and super pictures. I was looking for a fra diavolo sauce and was having a time of it until I found what I was looking for here! Thanks!
Thank you Alicia – I’ll look forward to your visits, and enjoy the sauce!
Alicia
Hi I lurk here sometimes. You do so MANY great tomato dishes. I was hoping you might enter one in my TomatoMania contest. 6 winners will have thousands of recipe cards printed up as handouts at the LA Garden Show in May. I particularly love your Arbiata recipe! But would be honored by any entry! GREG http://www.sippitysup.com/sippitysuptomatocontest
Thank you Gregg, I will!
greg
Sue,
In your article “How to cook, clean and eat a New England Steamer Clam” you mention that it takes 5-10 mins to steam clams, which I agree with, however you mention if I were to steam my clams with my lobster to add during the last several mins. I will be steaming 3- 1-1/2 lb lobsters this process should take about 14 1/2 minutes to complete should I add the clams at the 8 minute mark or the 10 minute mark. I have cooked alot of steamers but I have never steamed a lobster so this process is new to me and I don’t want to ruin $60 worth of seafood next weekend. Thank you for your help.
Al
Hi Al, I’ve sent an email to you with some suggestions – enjoy your wonderful dinner!Al Fontaine
I just came across your sight and your food looks SO appetizing and delicious. I’m going to try the butternut squash soup tonight and the blueberry gingerbread later on this week. I love the idea of the square muffin pans! I’ll let you know how everything comes out!
I stumbled upon your site looking at things in and around Newburyport (I’m new to the area). I was so happy to find such great recipes, along with pictures that make my mouth water. I also love that you feature the farmer’s market, I love going every Sunday and could spend the whole afternoon there.
Anyway, I’ve tried two of your yummy recipes already this week and am planing on making atleast one more this week. I can’t wait to make them all!
Thanks for the great site and recipes!
Sue: We are making a science demonstration about emulsifiers for prospective students here on our campus. We are going to show how to make mayonnaise, and I just love your image on your website of mayonnaise in the ceramic bowl. Do you suppose we could use it just for this one event? We would credit your website on the image.
Jim Kalisch
UNL Department of Entomology
Jim Kalisch Sure – and what a great idea to demonstrate with mayonnaise!
please can you get me the recipe for northern ireland pasties? i cant get it anywhere???
“stumbled” onto your site looking for what, I cant remember, lol, but I found lots of good stuff and am definitely bookmarking your site.
thanks
What an absolutely incredable web site. The photography is amazing, as I sure all the recipes are. Thanks for sharing your talents in both.
I’m amazed PBS hasn’t contacted you yet. A program of your cooking backed up by a program of Lidia…I’d be ready for a new wardrobe..
Merry Christmas and Happy New Year to you and yours.
Thank you so much for your kind words, very Happy Holidays to you and yours!
I am doing a research of the Choate’s of America and I came across your site. Right now I have a special interest in the Choate Bridge Pub and was wondering if I could ask your assistance with further research in this regards.
Yours Respectfully, Walter C. Choate