Recipes
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PublishedMarch 6, 2022
Cook leftover quinoa like fried rice for a fast, flavor-packed meal
You'll want to have leftover quinoa on hand just to have this dish on rotation.
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PublishedMarch 6, 2022
Green Plate Special: Tamar Haspel’s new book offers much food for thought
The Washington Post columnist grew, gathered, fished and hunted for her own food, and wrote about the experience.
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PublishedFebruary 27, 2022
Creamy mushroom pasta with hazelnuts is a 20-minute meal built for speed and elegance
This pasta recipe calls for a mix of chestnut, oyster, portobello and shiitakes.
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PublishedFebruary 27, 2022
Nutty, seedy salsa macha makes avocado toast unforgettable
A simple combination based on an intoxicatingly complex, unusual Mexican salsa from cookbook author Pati Jinich.
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PublishedFebruary 27, 2022
Green Plate Special: Mexico, Paris, China, Norway – Maine’s got ’em. Up next: Aleppo, Maine?
A gift of locally grown, harvested, dried and crushed Aleppo pepper delighted this spice-loving, locally minded cook.
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PublishedFebruary 20, 2022
Green Plate Special: Of George Washington pie, party tricks and bread pudding
And a warming recipe for Maple-Walnut Bread Pudding. Nothing wrong with that.
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PublishedFebruary 20, 2022
Dixmont poultry guru has a growing gaggle of followers
Social media influencer, chicken keeper and writer Lisa Steele has published her first cookbook, all about eggs.
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PublishedFebruary 20, 2022
This stunning radicchio and grapefruit salad is pleasingly bitter
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PublishedFebruary 20, 2022
Roast sausages over cabbage and sauerkraut for a hearty, tangy sheet-pan meal
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PublishedFebruary 13, 2022
Hearty tomato-lentil soup is warm, tangy and filled with Persian flavors
Warming spices and lots of lemon juice perk up the soup. Complement it with herbs, pita and feta.
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