Recipes
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PublishedSeptember 9, 2015
Mandoline gives salads a paper-thin bite
Shavings of strong-tasting vegetables, and even garlic and chili peppers, give a salad a pleasant zest instead of overpowering intensity.
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PublishedSeptember 9, 2015
Chasing the memory of perfect noodle kugel
Kugel after kugel, she tried to re-create the flavor. The closest – here in time for Rosh Hashana – is the recipe.
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PublishedSeptember 2, 2015
Cooking with lingonberries
Lingonberry-Wild Blueberry Pound Cake If the mashed potatoes are too warm when you add them, the butter will melt, making the cake heavy. But added at the correct temperature, the potatoes will give the pound cake a powdery – in a good way – even crumb. You could use all lingonberries, of course (or all […]
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PublishedSeptember 2, 2015
Transform flavorless peaches with a few minutes on the grill
They're like pie when served with a crumbly topping and vanilla ice cream.
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PublishedSeptember 2, 2015
If the tomatoes keep coming, cook up a versatile pasta sauce
Any type of tomato works for this recipe, or try mixing varieties.
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PublishedSeptember 2, 2015
Seafood remoulade makes fried green tomatoes extra special
The beloved Southern dish has been adapted for the grill.
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PublishedSeptember 2, 2015
Making the most of a bountiful tomato harvest
Fresh tomatoes in a tart with Gruyere and herbs add joy to summer's end.
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PublishedAugust 26, 2015
The recipe for Nancy Schatz’s prize-winning Blueberry Pie
Margaret Hathaway included this recipe in her 2011 “Food Lovers’ Guide to Maine.” If you haven’t got pulp-free orange juice, you can strain the pulp kind. Serve the pie with whipped cream, or serve a la mode with vanilla ice cream. Makes one (9-inch) pie CRUST: 21/2 cups all-purpose flour 3 tablespoons sugar 1 teaspoon […]
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PublishedAugust 26, 2015
The Maine Ingredient: Lobster stew a magical combination
The classic recipe needs little but the crustacean, butter, cream and paprika, but a bit of wine and chives don't hurt.
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PublishedAugust 26, 2015
Sea Food: Savor summer’s end and think soup, the winds of change say
Chef and sailor Anne Mahle bids a bittersweet goodbye to another Maine season at sea and looks ahead to cooking at home.
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