Cottage cheese, once thought of as the sad province of 1960s dieters, is getting a glow-up.
Recipes
Posted inFood, Recipes
Fiddlehead food safety: How much boiling is enough?
Public health experts and chefs disagree how long to boil fiddleheads to make them safe to eat. ‘A fiddlehead that’s been cooked for 12 to 15 minutes in boiling water is probably mush,’ said one chef. It’s a sentiment shared by many of his colleagues.
advertisement
Posted inFood, Recipes
Make mini quiches for a fun, flexible family meal
Let the family customize their fillings with these muffin-size quiches sporting frilly phyllo edges.
Posted inFood, Recipes
These featherlight chicken phyllo pies are a delightfully crisp bite
Stuffed with a Middle Eastern-inspired spiced chicken and served with an emerald green sauce, these phyllo pies make a lovely appetizer.
Posted inFood, Green Plate Special, Recipes
Maine’s seaweed industry is growing, and that’s a reason to celebrate
Maine’s fifth annual Seaweed Week will get underway soon.
Posted inFood, Recipes
Bourbon-glazed lamb chops are a festive weeknight meal with meaning
The glaze is a nod to chef Toya Boudy’s hometown of New Orleans.
Posted inFood, Green Plate Special, Recipes
This goose egg is definitely not a zero
Spring is the height of egg-laying season. If you’re lucky enough to score a local goose egg, make this beautiful, buttery pasta, which sings of the season.
Posted inFood, Recipes
Rethink muffins with this savory goat cheese and chive version
With whole-grain flour, low-fat yogurt and olive oil, they’re also healthful.
Posted inFood, Recipes
This herby sesame sauce is great on noodles or straight from the spoon
Blending spinach, cilantro and scallions with tahini or sesame paste produces a vibrant sauce that’s great on noodles, chicken, fish, tofu or vegetables.
Posted inFood, Recipes
Let this asparagus pasta with grated apple usher you into spring
Grated apple brightens up this pungent pasta salad made with blue cheese, asparagus and walnuts.