Recipes
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PublishedJune 20, 2021
This pizza crust is really good
Pizza dough from the new Skowhegan-based The Good Crust both tastes good and does good.
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PublishedJune 20, 2021
Grilled clams with a chorizo white wine sauce is a flavorful and breezy starter
Perfect for Father's Day, and nothing simpler.
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PublishedJune 20, 2021
Make whipped ricotta toasts with peas and prosciutto for a spring-into-summer meal
With toast, the sky's the limit.
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PublishedJune 13, 2021
Rhubarb shines in this upside-down cornmeal cake
Pair the pleasant tartness of rhubarb with a cardamom-scented cornmeal cake, then bake the cake in a cast-iron skillet.
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PublishedJune 13, 2021
‘The Maine Farm Table Cookbook’ celebrates the state’s many food producers
Kate Shaffer's newest cookbook also serves as a guidebook.
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PublishedJune 13, 2021
It’s time to show ground turkey a little respect
If you're looking for a protein that's a blank canvas for your spice cabinet, ground turkey is your friend.
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PublishedJune 6, 2021
Pasta with artichokes, capers and toasted breadcrumbs makes for a quick, thrifty meal
Make it from items you probably have in your pantry.
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PublishedJune 6, 2021
The Halibut Project at Chaval restaurant brings mouth-to-tail-fin eating to diners
For the length of local halibut season, chef de cuisine Kirby Sholl is featuring halibut on the menu from head to rib to 'wing.'
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PublishedJune 6, 2021
At 102, South Portland woman doesn’t hold back feelings about the food she loves, or doesn’t
Kareemi Atallah wanted again to eat the Middle Eastern food she grew up with. She sort of gets her wish.
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PublishedJune 6, 2021
Crispy beets with garlic and chiles are a smash hit
Roasting, flattening and then pan-frying gives beets crispy edges and soft, sweet interiors.
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