Raspberry preserves

Susan Axelrod

Latest

Published
July 14, 2014

Raspberry preserves

This recipe comes from Maine Master Food Preserver Allison Carroll Duffy’s inventive “Preserving with Pomona’s Pectin.”
Published
July 14, 2014

Rethinking the healthy breakfast: A meal in a muffin

Most muffins are nutrition-deficient calorie bombs, but not these. Savory, rather than sweet and vegetable-rich, they will see you through ’til lunchtime.
Published
July 11, 2014

Las Olas Taqueria opens in Wells

Julie and Matt Burke have opened their third taqueria – their first one in Maine – at 1517 Post Rd. in the Wells Corner Shopping Plaza. Las Olas Taqueria serves burritos, tacos, salads, quesadillas and other casual Mexican fare. Summer hours are 11:30 a.m. to 8:30 p.m. Sunday through Tuesday and 11 a.m. to 9:30 […]
Published
July 11, 2014

Harvest Dinner at Newcastle farm will help rebuild local road

Watershed Center for the Ceramic Arts, Dandelion Spring Farm, Straw’s Farm and Fore Street restaurant are collaborating on the third annual Harvest Dinner, to be held Oct. 12 in a greenhouse at Dandelion Spring Farm, 30 Brick Hill Rd. in Newcastle The popular five-course dinner features locally grown and raised food served on handcrafted ceramics […]
Published
July 11, 2014

Extension workshops teach food preserving

The University of Maine Cooperative Extension has several food preservation workshops scheduled for July. The workshops teach techniques for hot water bath and pressure canning, fermentation and drying of herbs, fruits and vegetables. The cost is $15 per person for materials. For more information, call 781-6099, or register at umaine.edu/food-health/food-preservation/hands-on-workshops. Here’s a list of upcoming […]
Published
July 10, 2014

Ten new ways to use fresh blueberries

If you’re willing to consider a few fresh approaches, it’s actually easy and delicious to press them into service — and not just in sweets.
Published
July 8, 2014

Korean Spicy Fish Stew

This is Korean comfort food: a hearty yet delicate fish soup. If you are buying a fish head rather than using one from a whole fish, ask your fishmonger for the “rack” or fish skeleton as well.
Published
July 8, 2014

Author says Americans should eat more American seafood

Using whole fish is a way to cut cost and add flavor.
Published
July 8, 2014

Hanoi-Style Fried Fish with Turmeric and Dill

Author Paul Greenberg says this light, summery meal is perfect for sharing. Serve the fried fish atop the dilled vermicelli or wrapped in lettuce leaves, along with pickled carrots and a dipping sauce called nuoc cham
Published
June 30, 2014

Bulking up the classic BLT without adding fat

Tucking in a piece of crispy fish gives the sandwich more staying power.

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