Recipes - Portland Press Herald

Loaded baked potatoes are a luxe breakfast in a good-for-you package

by Ellie Krieger Special to The Washington Post October 14, 2025October 12, 2025

Studded with broccoli and Canadian bacon, and topped with cheddar and a fried egg, these twice-baked potatoes are a treat.

by Carrie Allan The Washington Post October 8, 2025October 8, 2025

Ingredients such as chaat masala, rose water, fenugreek and curry leaves are infusing drinks with complexity and dimension.

On a high stress day, what food makes you feel better? We asked a handful of Mainers who’ve faced added challenges this year.

by Aaron Hutcherson The Washington Post October 6, 2025October 7, 2025

Inspired by Spanish sopa de ajo, this garlic and bread soup from ‘Milk Street Shorts’ by Christopher Kimball is simple yet decadent.

Cooking a meal from 100% Maine-made ingredients is much easier now than when Rosemont Market & Bakery launched 20 years ago.

by Christine Burns Rudalevige September 30, 2025May 14, 2026

If you are among the many people who don’t find pie crusts as easy as pie (or even if you’re not in that group), try this neat trick.

by G. Daniela Galarza The Washington Post September 30, 2025September 30, 2025

Adapted from a recipe from chef Fadi Kattan’s cookbook, ‘Bethlehem,’ this barbecued chicken features a bold Palestinian spice rub.

by Ellie Krieger Special to The Washington Post September 30, 2025September 29, 2025

The delicate fish fillet over roasted red pepper puree is topped with a lemony fennel salad.

by Emily Heil The Washington Post September 30, 2025September 29, 2025

The Post took a crack at making its own version of the Alchemy, a cocktail inspired by Taylor Swift served at Travis Kelce’s new steakhouse.

Rhoda Conley has made more than 150,000 of the savory Greek dish over nearly a century.