Recipes
-
PublishedDecember 7, 2016
Cookbook Review: ‘Cicchetti: Small-bite Italian appetizers’ brings taste of Venice to your kitchen
Artichokes with Taleggio and prosciutto dispel some skepticism about reproducing the bar snacks far from their European home.
-
PublishedDecember 7, 2016
Enrich the comfort of grilled cheese with sauce or sauerkraut
Hot sandwiches can be taken up a notch with an herby croque-monsieur and a meatless Reuben.
-
PublishedDecember 4, 2016
Residual heat keeps things cooking even when the oven’s off
Take advantage of it and you'll waste less energy.
-
PublishedNovember 30, 2016
For generations, Kittery Point family has made a holiday tradition of Cream Cheese on Toast
No one knows precisely how far back the dish goes in the roots of the Sanders family tree.
-
PublishedNovember 30, 2016
Celebrate the anniversary of the end of Prohibition with a cocktail
Maine was the birthplace of Prohibition, led by Portland Mayor Neal Dow, who promoted a citywide ban on alcohol in 1851. The law was repealed on Dec. 5, 1933.
-
PublishedNovember 30, 2016
The Maine Ingredient: Lighten up! Dishes drawn from the sea can help you do so
Sole and shrimp are refreshing changes from the holiday feasting.
-
PublishedNovember 30, 2016
‘My French Family Table’ sets itself apart with photos
Beatrice Peltre's book of nutritious dishes is inspired by French cooking and appeals to adults and children.
-
PublishedNovember 30, 2016
Airy, bright pavlova a dessert fit even for your gym-rat friends
A pavlova is essentially a meringue shell baked at low heat until the outside is barely golden crisp, but the inside remains soft and billowy.
-
PublishedNovember 30, 2016
Chocolate biscotti: Treats that satisfy
The Italian cookies offer a smart way to indulge in sweets.
-
PublishedNovember 30, 2016
Mini pies, or ‘pie cups,’ make dessert more sensible
They can be rich without being overwhelming.
- ← Previous Page
- 1
- …
- 160
- 161
- 162
- 163
- 164
- …
- 229
- Next Page →