Recipes
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PublishedOctober 21, 2015
Farro: Ancient grain good for modern fare
Substitute it for rice and try it as a base for a grilled or roasted veggie salad.
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PublishedOctober 21, 2015
Cape Elizabeth poet Marcia F. Brown talks about reading, writing and food
Book groups serve as the inspiration for her new book, 'Well Read, Well Fed."
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PublishedOctober 21, 2015
The Maine Ingredient: Go wild with fungi that you can trust
Try safe mushrooms in chicken cacciatore or with grits or in almost anything else.
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PublishedOctober 18, 2015
Five ways to use your fall apple bounty – peels, cores and all
Ideas for reducing waste range from making vinegar to flavoring bourbon.
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PublishedOctober 14, 2015
Cookbook review: ‘Brazilian Barbecue & Beyond’
A shrimp soup is one of many tantalizing recipes that go along with insights about Brazil's culture.
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PublishedOctober 14, 2015
Ditch rice; go with a new grain for better stuffed peppers
Freekeh, a Middle Eastern 'green' wheat, is delicious, healthy and behaves well under pressure.
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PublishedOctober 14, 2015
Diversify with slow-cooked chicken and pork
Ten fresh ideas for easy meals may renew your affection for your cooker.
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PublishedOctober 7, 2015
The Maine Ingredient: Feast like Germans do for Oktoberfest
The Bavarian celebration is a great time to enjoy sausages, sauerkraut and cheesy egg noodles, perhaps with a good beer. (Granted, most times are a great time to eat sausages, noodles and sauerkraut and toss off a few beers.)
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PublishedOctober 7, 2015
Cookbook review: ‘Dinner Solved’ by Katie Workman
The 100 recipes this book offers really are ingenious.
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PublishedOctober 7, 2015
Maine, N.H. chefs compete – and fraternize – at late-night get-togethers in Kittery
Yes, we compete for customers, one chef said. 'But we’re also close friends who talk about food constantly, learn from each other regularly, and inspire each other to cook the best food we can.'
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