Recipes
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PublishedJuly 14, 2019
How cooking for charity made me a better cook at home
Know the size of your equipment, how much your pots can hold and what your oven can handle – these and other lessons from a kitchen volunteer.
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PublishedJuly 14, 2019
Being green in Maine means buying local, fresh goat cheese
For the farmer, a goat dairy operation is a comparatively easy entry point into the cheese-making world.
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PublishedJuly 7, 2019
With radishes and turnips, you get 2 veggies for the price of one
This recipe for Ginger-Garlic Miso Soup can be entirely locally sourced.
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PublishedJuly 7, 2019
To kick up classic chicken salad, turn to your spice rack
Mild, creamy chicken salad is an ideal canvas.
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PublishedJuly 7, 2019
‘Double Awesome Chinese Food’ offers helpful tips and intriguing recipes
A test recipe was problematic, but the book has so much else to recommend it, we're forging ahead
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PublishedJuly 7, 2019
Japanese flavors inspire these savory burgers
Packed with edamame and seasoned with ginger root, sesame and nori, they need neither meat nor buns.
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PublishedJune 30, 2019
Try DIY ketchup on your July 4 burger
In a common American story, ketchup immigrated from abroad and adapted once it reached these shores.
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PublishedJune 30, 2019
Dive into a gyro, with lamb and yogurt sauce in a pita
Traditionally, the meat cooks on an electric vertical rotisserie. Here's how to translate that to the home kitchen.
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PublishedJune 30, 2019
Bean salad with fresh corn and avocado is just right for summer
Start with a smart trick: Toast the corn.
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PublishedJune 30, 2019
Ham salad, a retro throwback, keeps its cool by losing the mayo
This adaptation of a classic will please even the mayonnaise haters in your life.
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