https://www.pressherald.com/foodanddining/recipes/page/229

Recipes

Published
July 14, 2014

Raspberry preserves

This recipe comes from Maine Master Food Preserver Allison Carroll Duffy’s inventive “Preserving with Pomona’s Pectin.”
Published
July 14, 2014

Rethinking the healthy breakfast: A meal in a muffin

Most muffins are nutrition-deficient calorie bombs, but not these. Savory, rather than sweet and vegetable-rich, they will see you through 'til lunchtime.
Published
July 9, 2014

The Maine Ingredient: Marinated steak on salad easily pulls family to table

Eating together is the priority, but sometimes the meals can be especially satisfying.
Published
July 9, 2014

Watcharee Limanon’s Green Papaya and Carrot Salad

Serve with Thai sticky rice, grilled chicken, boiled egg or lobster.
Published
July 9, 2014

Watcharee Limanon’s Thai Chicken Satay

Instead of chicken, you can use pork, beef, shrimp or salmon.

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Published
July 9, 2014

Colorful grain salads are potluck pleasers

Easy homemade dressings add to the popularity of these rice and couscous dishes.
Published
July 9, 2014

Seared Scallops with Watcharee’s Thai Green Curry Sauce

This recipe calls for kaffir lime leaves, which you can find at an Asian grocery store or in the frozen aisle at Whole Foods Market.
Published
July 9, 2014

No place like home for the best ribs

Prize-winning barbecue chefs share their secrets – including lemon juice – for excellent slabs.
Published
July 8, 2014

Hanoi-Style Fried Fish with Turmeric and Dill

Author Paul Greenberg says this light, summery meal is perfect for sharing. Serve the fried fish atop the dilled vermicelli or wrapped in lettuce leaves, along with pickled carrots and a dipping sauce called nuoc cham
Published
July 6, 2014

Pickled Sugar Snap Peas

This quick-pickle recipe, from Linda Ziedrich's "The Joy of Pickling," can also be made with snow peas.