Recipes
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PublishedJune 29, 2016
‘The New Sugar & Spice: A Recipe for Bolder Baking’
Not all the recipes, which infuse exotic spices into American-style baked goods, are precise enough, but when they're good, they're very good.
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PublishedJune 29, 2016
The Maine Ingredient: Native strawberries and backyard rhubarb make all-star desserts
Shortbread topped by ripe fruit and whipped cream rates high on the sublime meter.
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PublishedJune 29, 2016
Marinating salmon in juice makes a delicious difference
Pineapple juice is one chef's secret before grilling the fish.
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PublishedJune 29, 2016
Barton Seaver dives deeper into sustainable seafood
With the publication of his sixth book in as many years, we ask the sustainable seafood expert and Maine resident what fuels his productivity.
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PublishedJune 29, 2016
After the fast of Ramadan, Muslims will bring out the feast
Maine Muslims will soon celebrate Eid-al-Fitr with food, family, friends and giving.
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PublishedJune 22, 2016
Cookbook review: ‘Cooking: How to Make Food for Your Friends, Your Family and Yourself’ and ‘You’re the Chef’
A complementary set of books teaches kids both kitchen sense and individual recipes.
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PublishedJune 22, 2016
Marinated scallops wrapped in prosciutto great for grilled kebabs
It's best to use the largest day boat scallops you can find.
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PublishedJune 22, 2016
Paneer turns grilled cheese into a spicy, veggie entree
An Indian marinade gives the cheese an enticing flavor.
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PublishedJune 22, 2016
Ramen (the real thing) relies on a rich broth
You can make a quick version, or not, and among the great things to add is kelp from Maine.
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PublishedJune 21, 2016
Steve Shaffer’s Ratatouille for Two
If I had to be honest with myself, Steve could eat mashed potatoes and peas every night and be a happy camper. And I would have a lot more time on my hands. But what can I say, I love to cook, and I love hitting on something that this anti-gastronome will ask for again […]
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