Recipes - Portland Press Herald

A breezy barley risotto gets a boost from goat cheese and cider

by Joe Yonan The Washington Post May 31, 2020May 27, 2020

Once the barley is cooked, dinner is about 10 minutes away.

Trips to Morocco may be off the table for now, but we can still cook, eat and dream.

by Ellie Krieger Special to The Washington Post May 31, 2020May 27, 2020

Thank the kimchi, ginger and scallion, and the bag of shrimp in the freezer.

by Christine Burns Rudalevige May 24, 2020May 15, 2026

Experts urge customers not to abandon local producers in favor of cheap, supermarket food once the shutdown ends.

by Ellie Krieger Special to The Washington Post May 24, 2020May 20, 2020

Spring salad never tasted so good, thanks to a lively quick-pickle marinade.

by Ann Maloney The Washington Post May 24, 2020May 20, 2020

Turns out, it’s delicious.

A treasure trove of last year’s wild Maine blueberries is put to good use during the pandemic.

by Christine Burns Rudalevige May 17, 2020May 15, 2026

Brighten up root vegetables to stretch soup into another season.

Scribbles in cookbooks can tell us a lot about the recipes – and about ourselves.

by Gretchen McKay Pittsburgh Post-Gazette (TNS) May 17, 2020May 13, 2020

Lemon chicken takes advantage of a citrus staple that is a cook’s secret weapon.