Recipes
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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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PublishedJune 6, 2021
Aromatic roasted chicken with adobo is an updated take on a classic meal
Fragrant roasted chicken is brined in homemade adobo and finished with a bright citrusy sauce.
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PublishedMay 30, 2021
Tear-and-share scones make for an easy weekend treat
This easy recipe - no rolling and cutting - is a mash-up of scones, muffins and drop biscuits, and comes with a built-in baked berry compote.
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PublishedMay 30, 2021
Orzo, zucchini, feta and dill make a fast, flavorful pasta salad
Toss shredded zucchini and herbs with quick-cooking pasta for an easy grilling-season side dish.
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PublishedMay 30, 2021
Japanese knotweed is often vilified, but among its uses? You can eat it
Foragers say the sprouts of the invasive plant can be treated like asparagus or rhubarb.
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PublishedMay 30, 2021
This vegan pozole verde highlights the subtly sweet flavors of corn
Green chiles and tender hominy give this pozole verde recipe a velvety texture with just a hint of heat.
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PublishedMay 30, 2021
Settle in to a verdant green setting to enjoy your ‘green’ picnic
Some suggestions for making your Memorial Day picnic green in both senses of the word.
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PublishedMay 23, 2021
A tandoori-style marinade results in boldly seasoned, moist, tender grilled chicken
Infused with so much flavor from cilantro and spices, this chicken is anything but boring.
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