Start by cooking the dried peppers in a sauce, then enjoy the bump they give to many a dish.
Recipes
Posted inFood, Recipes
Scorched sugar at bottom of authentic Turkish pudding
A chef shares a recipe he learned in his youth at Istanbul’s Topkapi Palace.
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Posted inRecipes, Source, The Farm-to-Table Family
The Farm-to-Table Family: Food in college cafeteria advances by several degrees
And vegetables, many locally grown, have become popular with students at Bowdoin.
Posted inGreen Plate Special, Recipes, Source
Green Plate Special: Any old vegetable can become a sexy quickle
Turn on the stove for barely a minute and you can have very quick pickles.
Posted inFood, Recipes
Making better mashed potatoes with a small change
A two-step cooking process gives extra-creamy results.
Posted inFood, Recipes
Seared Scallops in Asian Broth
‘Scallops have to be one of the world’s great high-end proteins.’
Posted inFood, Recipes
The Maine Ingredient: One-skillet dinners raise the quality of fast food
Turkey cutlets and haddock are among the tasty centerpieces to try when time is short.
Posted inFood, Recipes
Wontons From Spaaace
“These, I thought when I invented them, are like no other wonton on earth.”
Posted inFood, Recipes
How to make dashi
Once you find the ingredients, it’s easy to whip up the all-important Japanese broth at home.
Posted inGreen Plate Special, Recipes, Source
Green Plate Special: Canning (and canny) CSA lets you eat Maine food all winter long
Among her many offerings, Cheryl Wixson’s pumpkin-maple butter and applesauce provide the makings for a tasty custard.