Recipes
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PublishedApril 16, 2023
Maine’s seaweed industry is growing, and that’s a reason to celebrate
Maine's fifth annual Seaweed Week will get underway soon.
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PublishedApril 9, 2023
Bourbon-glazed lamb chops are a festive weeknight meal with meaning
The glaze is a nod to chef Toya Boudy's hometown of New Orleans.
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PublishedApril 9, 2023
This goose egg is definitely not a zero
Spring is the height of egg-laying season. If you're lucky enough to score a local goose egg, make this beautiful, buttery pasta, which sings of the season.
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PublishedApril 9, 2023
Rethink muffins with this savory goat cheese and chive version
With whole-grain flour, low-fat yogurt and olive oil, they're also healthful.
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PublishedApril 2, 2023
This herby sesame sauce is great on noodles or straight from the spoon
Blending spinach, cilantro and scallions with tahini or sesame paste produces a vibrant sauce that's great on noodles, chicken, fish, tofu or vegetables.
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PublishedApril 2, 2023
Let this asparagus pasta with grated apple usher you into spring
Grated apple brightens up this pungent pasta salad made with blue cheese, asparagus and walnuts.
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PublishedApril 2, 2023
A jewel-toned vegetable spread for Passover, or any occasion
Use this spread to top crackers, dip vegetables into, or as an addition to sandwiches.
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PublishedApril 2, 2023
Green Plate Special: A fool for fools? Who can blame you?
This centuries-old English dessert is not only simple and delicious, but it's also an excellent vehicle for using up leftover fruits, jams, syrups and other bits and bobs from your refrigerator and pantry.
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PublishedApril 2, 2023
Of all the cakes she’s baked, there’s just one this cookbook writer makes for Passover
Elinor Klivans wrote 14 baking books from her home in Camden. But for Passover there is just a single dessert: Mom's Walnut and Wine Passover Cake.
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PublishedMarch 26, 2023
Cabbage with noodles and dill evokes cozy memories of grandma’s cooking
But update her dish with a few touches to make it more in line with how we cook now.
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