Recipes
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PublishedJune 26, 2022
Trade that slaw for a crunchy summer salad made with cauliflower rice
This cooling, bright salad may become your go-to for picnics and cookouts.
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PublishedJune 26, 2022
Strawberry pretzel salad is a salty-sweet retro dessert
Start with a pretzel crust, and add a no-bake cheesecake filling, berries and fruit-flavored gelatin – although not everyone agrees it's meant for dessert.
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PublishedJune 26, 2022
Green Plate Special: Make-ahead scones of every hue and season
Add seasonal fruit compote to the dough, then, whenever you get a craving, pull the scones from the freezer and bake. Bonus: It's a good way to use up less than perfect fruit.
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PublishedJune 26, 2022
Silken tofu with crunchy toppings is a delightful study in contrasts
This decorated tofu is to Japanese cuisine what the Caprese salad is to Italian: flexible, no-cook – and featuring a neutral, creamy base.
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PublishedJune 26, 2022
Is mint taking over hearth and home? Think of it as an opportunity
There are probably as many ways to use fresh mint in the kitchen as there are varieties of mint.
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PublishedJune 19, 2022
Green Plate Special: Cucumbers three ways, all of them delicious
They grow well, and eat well, in Maine.
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PublishedJune 19, 2022
Grilled shrimp skewers with ginger and turmeric are flavorful and fast
These skewers offers a high reward-to-effort ratio. Pair them with grilled flatbreads and a green salad for a quick dinner.
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PublishedJune 12, 2022
Green Plate Special: Start with a mix of hearty greens, sausage and onions
Then take your meal in one of several directions, from grilled pizza to quiche.
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PublishedJune 12, 2022
Blueberry muffins, made with whole wheat, are healthful and swoon-worthy
Fragrant with cardamom and sweetened with honey, these tender breakfast staples will make you anything but blue.
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PublishedJune 12, 2022
This triple pea salad recipe packs quite a crunch
Frying farro – or another grain if you'd like – is a brilliant technique that lifts this salad out of the ordinary.
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