Recipes
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PublishedMarch 19, 2015
Getting to know the deliciously darker side of cardamom
The assertive spice adds intensity to a gorgeous flourless chocolate cake.
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PublishedMarch 18, 2015
Two recipes for the cast-iron inclined: Reuben’s Legendary Apple Pancake, and Potato and Kale Gratin
REUBEN’S LEGENDARY APPLE PANCAKE The recipe comes from the late Richard Sax’s wonderful “Classic Home Desserts.” The original, beloved at the legendary New York restaurant Reuben’s, was made in a cast-iron skillet. Sax changed it to a nonstick skillet. Portland Press Herald food editor Peggy Grodinsky prefers it made in (well-seasoned) cast iron for the […]
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PublishedMarch 18, 2015
Try these 8 ways to accent oatmeal
They'll bowl you over.
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PublishedMarch 16, 2015
For Passover, potent and healthy condiments deliver big flavor, fewer calories
Fresh or jarred horseradish makes a chunky chimichurri sauce sing.
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PublishedMarch 11, 2015
Maine Ingredient: Two recipes to celebrate the spring
Spinach-pea soup and Sunshine Cornbread.
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PublishedMarch 11, 2015
Signature Dish: Peter Casey of Naples cooks corned beef and cabbage
The meal is a celebration of heritage, 20 years in the making.
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PublishedMarch 11, 2015
Cookbook Review: ‘Ultimate Dining Hall Hacks’ by Priya Krishna
The recipes use the ingredients available at almost any college dining hall to make breakfast, lunch, and dinner items ranging from quesadillas to chocolate bread pudding.
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PublishedMarch 10, 2015
A simple bowl of pasta satisfies a craving
Sometimes, when the fridge is devoid of fresh produce, pasta with nuts, cheese, olive oil and garlic is what's for dinner.
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PublishedMarch 8, 2015
What is the most energy-efficient pot for cooking dried beans?
The electric pressure cooker – maybe.
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PublishedMarch 6, 2015
Food processor helps make falafel an easy weeknight meal
Pan-fried chickpea patties are healthy, speedy and versatile
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