https://www.pressherald.com/foodanddining/recipes/page/230

Recipes

Published
July 23, 2014

The Maine Ingredient: Savor the short, but oh so sweet, tomato season

If you're lucky enough to have them, homegrown tomatoes are superb in garlic and tomato shrimp over cheddar grits.
Published
July 22, 2014

Good enough for dinner at the White House: Sienna Mazone’s Mexican Haystacks

The 12-year-old from Dresden submitted this recipe and won a chance to dine with Michelle Obama.
Published
July 22, 2014

Here’s the catch: ‘We need to eat more American seafood’

Best-selling author Paul Greenberg advocates for using more whole fish.
Published
July 22, 2014

A tuna sandwich by way of Mediterranean bruschetta

The open-faced sandwich is a healthy alternative to cooking a meal on a hot summer day.
Published
July 16, 2014

Recipes: Grilled bologna, yellow mustard and slaw sammies; grilled bison hangar steak

Chef David Guas, host of the Travel Channel's "American Grilled," makes this version of the classic bologna sandwich for his two young sons.

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Published
July 16, 2014

The Maine Ingredient: Spread the good fortune of fresh crab

Pricey and delicate, crabmeat is perfect for hors d'oeuvres, and here are recipes for a hot one and a cold one.
Published
July 16, 2014

Thick asparagus as good as thin, and great for grilling

Served with lemon butter, it is simply divine.
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.