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Terry Golson

Terry Golson
Did you know?

Terry keeps 13 hens, divided into two flocks in two coops near her kitchen garden. She says hens are “bossy, demanding, endlessly curious and easily gratified.” Plus, they are “comical to watch” and “make great friends to your children.” And they lay eggs!

Terry Golson
Terry's Featured Recipe
Deviled Eggs

Click here for recipe

Terry Golson has always loved having animals around. Growing up, she had a guinea pig, a dog, two cats, and wished for a horse. She got a bachelor of science degree in animal science and for awhile rode horses for a living.

 

Terry's professional food career started at a health spa in Pennsylvania. She cooked there for almost three years during which time she worked her way up to sous chef and taught the cooking classes. From there, Terry moved to Boston, where she continued to teach cooking, and worked in a number of food establishments, including bakeries and a French cafe.

 

Terry’s first cookbook, For Goodness Sake, was nominated for a James Beard award. She also wrote Wholehearted Cooking, 1,000 Lowfat Recipes, and Farmstead Egg Guide & Cookbook. She has written for numerous publications, including The Boston Herald, Cooking Light Magazine, and Eating Well magazine.

 

Her children’s book, Tillie Lays an Egg, was inspired by her own chickens.

 

Terry lives in a small town west of Boston with her husband, two sons, two dogs, a rabbit, numerous (and rather unattractive) koi, and a small flock of hens.

 

Her website is www.terrygolson.com. You can visit her chickens online at www.hencam.com.

 

Latest Recipes

Greek Chicken Casserole

This casserole requires little work to prepare, yet is attractive and full-flavored when it comes out of the oven. Serve with rice, salad...

(1 Votes)

Pickled Beets and Eggs

Eggs don't get any prettier than this. The whites absorb the beet juice and turn purple, and yet the yolks remain bright yellow. Not only...

(1 Votes)

Deviled Eggs

If you dont have a deviled egg serving platter, cut very thin slices off of the bottoms so that the eggs stay put.

(1 Votes)

Vegetable Fried Rice

Scrambled eggs are an essential ingredient in fried rice. What would this dish be without those small bits of rich, soft yellow eggs? Thi...

(0 Votes)

Cinnamon Sugar Puffed Pancake

Also known as a Dutch baby pancake or a German pancake, this is rich and sweet. The batter rises in the oven like a popover. It looks esp...

(1 Votes)

Split Pea and Smoked Turkey Soup

The smoked turkey acts like a ham hock, bringing a salty, smoky, meaty flavor to the soup.

(1 Votes)

Mexican Mole Chili

A mole sauce is made with cocoa. But there are so many complex seasonings in mole that the chocolate becomes transformed into a new, uniq...

(1 Votes)

Mexican Meatloaf

The salsa really perks up this meatloaf. You don’t need fresh salsa; a high-quality jarred brand will work just fine.

(1 Votes)

Orange-Herb Fish

Rosemary pairs well with fish, but too much can cancel out all of the other flavors. If you do have excess fresh rosemary, don’t add it t...

(1 Votes)

Fish in Curried Coconut Sauce

This sauce can be made ahead and frozen. When ready to use, warm on the stove and then add the fish.

(1 Votes)

Chili and Lime Corn

This side dish has lots of flavor, but it won’t overwhelm the main course.

(1 Votes)

Tofu Burgers

I eat tofu burgers because I like them, not just because they’re good for my health.

(1 Votes)

Pizza Dough

I have made this dough in the food processor, in the stand mixer, and by hand. (I have a nifty attachment for the processor: a large funn...

(1 Votes)

Ricotta and Spinach Pizza

A pizza doesn’t have to have oozing strings of melted cheese to be good. The ricotta doesn’t spread, but it does taste light and luscious.

(1 Votes)

Chocolate Pudding

This pudding must also be boiled for the specific time; start timing once it begins boiling, not before.

(1 Votes)
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