Recipes
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PublishedAugust 11, 2019
The surprising history served with a plate of biscuits and gravy
The indulgent meal, once a food of want and poverty, is now ingrained in the fabric of America's breakfast and brunch culture.
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PublishedAugust 11, 2019
Let’s get real: with s’mores, it’s hard to go wrong
A new cookbook by Dan Whalen offers, as the subtitle says, "Gooey, Melty, Crunchy Riffs on the Campfire Classic."
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PublishedAugust 11, 2019
Take your stuffed tomatoes to the next level
Hasselbacking, a technique where a vegetable is sliced accordion style, buttered, crumbed and baked, often is used for potatoes. The approach also works wonders on tomatoes.
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PublishedAugust 4, 2019
Granitas offer a twofer in the kitchen – keep cool, and use up bits of this and that
Picture sorbet, but flakier, plus you don't need any special equipment to make it.
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PublishedJuly 28, 2019
A summer harvest of Maine cookbooks
A crop of local (and a couple regional) cookbooks lets you explore ingredients in both new and traditional ways.
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PublishedJuly 28, 2019
Take the pledge: MOFGA wants you to eat local and organic in August
Support farmers and farm animals, pollinators, Maine's economy and good health – both the soil's and your own.
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PublishedJuly 21, 2019
Green Plate Special: Berries past their peak? Not to worry
Whatever you do, don't throw them out. Terrific ways to transform mushy berries abound.
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PublishedJuly 21, 2019
Sweet, juicy tomatoes with creamy dressing. Come summer, who could ask for anything more?
To keep flavor but reduce the potential for sogginess, salt the tomatoes and reserve some of the water they release.
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PublishedJuly 21, 2019
‘The New England Catch’ has its ways with seafood
Summertime calls for meals based on fresh fish and seafood, accompanied by garden bounty and a little bit of adventurous spirit.
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PublishedJuly 21, 2019
Maine vegans talk shop: How to buy and cook vegan ‘meats’
Two brands command the greatest popularity here.
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