Recipes - Portland Press Herald

Lemons aren’t (remotely) local. Can you substitute something else?

by Christine Burns Rudalevige February 5, 2023May 14, 2026

It’s situational, depending on the dish and technique, but sumac, for one, may work.

by Aaron Hutcherson The Washington Post January 29, 2023January 20, 2023

Korean rice cakes, Romanized as tteok, are a staple ingredient in the country’s cuisine. Here’s what you need to know.

by Ellie Krieger Special to The Washington Post January 29, 2023January 20, 2023

Based on a Ghanaian staple, this flavorful tomato-based sauce can elevate any protein, including fish, meat or eggs.

by Christine Burns Rudalevige January 29, 2023May 14, 2026

Freeze it. Some tips on how best to do so.

by Ali Slagle Special to The Washington Post January 29, 2023January 20, 2023

A winter fruit salad with a soft nutty dressing to cheer up your palate – and mood.

And don’t forget the parsnip and the beet. These cold-weather root veggies, longtime New England staples, can make excellent sweets.

by Christine Burns Rudalevige January 22, 2023May 14, 2026

But get over that. It’s also delicious, in season now and available from your local farmer.

by Tamar Haspel Special to The Washington Post January 22, 2023January 12, 2023

A brothy seafood soup with coconut milk and soba noodles helped me get back into my cooking habit after my mom died.

by Ellie Krieger Special to The Washington Post January 22, 2023January 12, 2023

This healthful, nutritious recipe from the award-winning television host and cookbook author Pati Jinich packs loads of flavor in so few ingredients.

by Ivy Lerner-Frank Special to The Washington Post January 8, 2023December 31, 2022

Duguid digs deep into cooking and preserving with salt in her new, resource-rich 400-page book.