Recipes
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PublishedMay 16, 2021
This ricotta gnocchi recipe with leeks and peas will cure your fear of making pasta
Soft, pillowy ricotta gnocchi are studded with lemon zest and paired with a spring-inspired sauce.
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PublishedMay 16, 2021
After the panic, home cooks face down their pandemic stashes
Remember when everyone was hoarding canned goods, pasta, dried beans, and all kinds of grains? What happened to all that stuff?
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PublishedMay 16, 2021
Lowering the bar: Baking through the pandemic with an 11-pound chocolate bar
The ritual provides several comforts during a difficult year.
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PublishedMay 16, 2021
A garlicky pistachio puree turns beans into an irresistible topping for toast, salads and more
From France's Languedoc region, aillade combines pistachios with wine, garlic, lemon and oil – and then enriches simply cooked white beans.
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PublishedMay 16, 2021
Green Plate Special: Did you thank a farmer today?
Nationwide, farms are struggling to find enough farmhands to raise and pick crops. In Maine, legislators are considering a law to raise their pay.
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PublishedMay 9, 2021
Green Plate Special: New UMaine program helps towns to turn food waste into ‘black gold’
At home, you can put sour milk to use in pancakes.
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PublishedMay 9, 2021
Learning to make pandesal, the everyday rolls of the Philippines, is a labor of love
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PublishedMay 9, 2021
Spicy pork and soba noodles deliver sweet, salty and crunchy in one filling dish
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PublishedMay 9, 2021
The mothers of the baking world, sourdough starters worth celebrating too
Meet the cultures, also known as 'mothers,' that are behind the local breads you love.
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PublishedMay 2, 2021
In a new year, new beekeepers get new bees and vow to make some changes
Plus, they make the best of a bad situation by extracting honey. A lot of honey.
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