Recipes
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PublishedDecember 23, 2015
Spice up sweet potatoes and cook them quickly, too
They make a superb side dish and are easy to prepare in a skillet just before the meal.
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PublishedDecember 23, 2015
Bring stuffed mushrooms into the modern era (and to a party)
Cremini offer deeper flavor than less expensive white mushrooms, and Spanish and Italian fillings heighten the satisfaction.
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PublishedDecember 23, 2015
Nun’s cheesecake – a favorite dessert at Brunswick Inn – wicked good
Topped with slivered almonds and a dusting of cinnamon, it's dense and rich – even sinful, although Sister Marian might not care for that description.
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PublishedDecember 23, 2015
Leftover turkey and Brussels sprouts perfect for Boxing Day curry
Growing up with Indian traditions meant keeping Christmas traditions, then adding spices the next day.
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PublishedDecember 16, 2015
The Maine Ingredient: Bright salads won’t wilt in holiday buffets
Orange and radish salad and French bistro salads look good, taste good and behave.
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PublishedDecember 16, 2015
Cookbook review: ‘A Year of Gingerbread Houses’
This detailed guide to construction and decor requires time and tools.
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PublishedDecember 16, 2015
Fear not, roasted duck is delicious and doable
Slow roasting, with some pricking every so often, results in moist meat and crispy skin.
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PublishedDecember 16, 2015
A cheesy, spicy cracker that’s good enough to give as gifts
The ingredients and technique are similar to those used to make pie dough.
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PublishedDecember 16, 2015
Vintage mincemeat recipe connects retired clergyman to his English roots
For 50 years, Kit Sherrill of Southport Island has made and shared mincemeat.
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PublishedDecember 11, 2015
Redeeming the salad as a delicious part of the holiday meal
It can be a bright and light counterpoint to the many heavier options on the table.
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