Recipes
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PublishedJune 3, 2014
Grilled pizza makes good use of onion and garlic
Try this recipe, which includes golden raisins, pine nuts and caraway seeds
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PublishedJune 3, 2014
Making macarons: Not for the faint-hearted
The delicate French cookie with a long history demands precise measurement of ingredients and adherence to method.
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PublishedJune 3, 2014
Vegetarian Kitchen: Animal rescue pioneer Gene Baur to speak at Portland festival
The annual celebration of Maine's plant-based culture will also feature chefs, the film 'Orchard Revolution' and a competition.
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PublishedMay 28, 2014
Heat oysters on the grill for a fine start to summer
A savory sauce on top and a quick warming on the grates transform the mollusks.
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PublishedMay 28, 2014
The Maine Ingredient: Fresh asparagus one of spring’s sublime rewards
Prepare it simply until you have your fill, then try these recipes.
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PublishedMay 21, 2014
The Maine Ingredient: Pasta and broccoli form a happy union
And don’t forget the garlic for more flavor.
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PublishedMay 21, 2014
Oh-so-retro baked Alaska demystified and turned into a mini
A new take on the classic dessert uses brownies and sorbet, but still depends on a meringue covering.
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PublishedMay 14, 2014
Watermelon salsa a cool topper for grilled jerk chicken
Spice the meat Jamaican style and add the melon mixture for a hot and sweet start to grilling season.
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PublishedMay 14, 2014
Dare to try forbidden rice in pudding (it’s perfectly OK)
The Chinese black rice, now easily available, is a healthy whole grain.
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PublishedMay 11, 2014
Chef Joshua Mather cooks hyper-local
Plus a recipe for cream of asparagus soup.
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