Recipes - Portland Press Herald

Tieghan Gerard’s spring pasta is a bright, bountiful crowd-pleaser

by Joe Yonan The Washington Post May 15, 2022May 13, 2022

Gerard, founder of the Half Baked Harvest blog, aims her new cookbook at those who want a more balanced way of eating – and lots of options.

Food, Green Plate Special, Recipes

For Mother’s Day, wisdom from Nonna

by Christine Burns Rudalevige May 8, 2022May 14, 2026

A simple yet memorable soup made that can be made from even the barest of cupboards.

Food, Recipes

Little Gem lettuce boats with feta are bright, crunchy and fun to eat

by Ellie Krieger Special to The Washington Post May 8, 2022April 30, 2022

This uncomplicated salad option offers a delightful combination of crispy and creamy.

Food, Recipes

A meal to savor – chicken, olive and preserved lemon tagine – inspires a home cook

by Olga Massov The Washington Post May 8, 2022April 30, 2022

Reconstructing a memorable Moroccan restaurant dish perfumes the kitchen with the aromas of saffron, ginger, coriander and chicken fat.

Food, Green Plate Special, Recipes

Green Plate Special: Repurpose leftovers into a rich, creamy risotto

by Christine Burns Rudalevige May 1, 2022May 14, 2026

Once you understand the basic risotto-making techniques, the classic Italian dish can be endlessly flexible.

Food, Recipes

Use ramps in a simpler, made-for-spring riff on scallion pancakes

by Hannah Selinger Special to The Washington Post May 1, 2022April 24, 2022

Every once in a while, when I’m scrolling through pictures on my phone, I recall the early days of the pandemic. In the spring of 2020, my children were 1 and 3, just babies. To see those pictures is to ache for the years that I lost, and the years that they lost, the years […]

Food, Recipes

A creamy edamame spread adds green goodness to these vegetable wraps

by Ellie Krieger Special to The Washington Post May 1, 2022April 27, 2022

The recipe started life as something for vegan guests to eat. Turned out, everybody else wanted it, too.

Recipes

How to make red rice, a Lowcountry classic with deep roots

by G. Daniela Galarza The Washington Post May 1, 2022April 24, 2022

“Red rice goes back to the old, old days – the days before me, my momma, and her,” writes Emily Meggett in her new book, out next week, “Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island.” Photographs by Clay Williams illustrate the cooking life of Meggett, the 89-year-old matriarch of the Gullah […]