Recipes - Portland Press Herald

Green Plate Special: When you waste food, you waste a lot of (your own) money

by Christine Burns Rudalevige January 16, 2022May 14, 2026

If helping the environment can’t persuade you to waste less, maybe helping your pocketbook can.

by Nandita Godbole Special to The Washington Post January 16, 2022January 7, 2022

Rajma has been part of Indian cuisine only since the late 18th century, but every Indian kitchen’s rajma is laden with family histories of migration.

by Ellie Krieger Special to The Washington Post January 16, 2022January 7, 2022

Here are six changes to consider.

by Kate Krader Bloomberg January 16, 2022January 15, 2022

Add peanut butter. Honest to God.

by Olga Massov The Washington Post January 9, 2022December 31, 2021

If filled with cheese, ham and egg, the Brittany classic is called Galettes Complètes.

by Jenny Starrs The Washington Post January 9, 2022January 3, 2022

Kernza is a new kind of perennial grain that’s better for the planet and adds wonderful new dimension to sourdough bread.

by Ellie Krieger Special to The Washington Post January 9, 2022December 31, 2021

It’s a healthier spin on a familiar favorite, baked ziti, made with whole-grain pasta and packed with mushrooms, broccoli and sun-dried tomatoes.

It’s easier to eat healthfully in the new year (or any time) if the stuff you are eating actually tastes good.

by Christine Burns Rudalevige January 9, 2022May 14, 2026

Cook chestnuts, s’mores, sausage stew and much more.

by Christine Burns Rudalevige January 2, 2022May 14, 2026

Toad-in-the-hole adds sausages to Yorkshire pudding batter for an economical, comforting and versatile dish.