The cake appears in her memoir, and at many a family occasion. But don’t ask Wood to bake it.
Recipes
Posted inFood, Recipes
Creamy cognac mushroom sauce adds a little luxe to weeknight pasta bowls
The beauty of the sauce is that you can throw it together fairly quickly, and then mix and match to create a meal.
advertisement
Posted inFood, Recipes
Two easy tricks to making the best potato salad of your life
Surprise! It’s vegan.
Posted inFood, Green Plate Special, Recipes
Discussions about farm succession plans can be complicated and fraught
A spoonful of sugar – in the form of chocolate-carrot snacking cake with vanilla yogurt glaze – and help from a regional nonprofit can ease the pain.
Posted inFood, Recipes
Three-ingredient blueberry muffins from TikTok’s favorite grandma are a true delight
This easy muffin recipe comes from Barbara Costello, or Babs, as she’s known to her nearly half million TikTok followers.
Posted inFood, Recipes, Vegan Kitchen
Since its start, MOFGA has had a friendly attitude toward vegetarians
We trace its origins, from early founders Helen and Scott Nearing to good old Maine thrift.
Posted inFood, Recipes
This corn salad with avocado and jalapeño brings the zing for summer cookouts
And with the corn as high as an elephant’s eye, this is the best moment for making it.
Posted inFood, Recipes
Not enough lobster for ya?
Check out these past lobster stories and recipes from the Portland Press Herald.
Posted inFood, Green Plate Special, Recipes
Given the price of lobster, smart cooks know to use every last bit of the bug
Suck out the sweet and delicious meat, add any unfertilized eggs to sauce, and be sure to save the shells for stock.
Posted inFood, Recipes
Lobster recipes from local cooks and restaurants
If anyone should know the right way to cook lobster, it’s a Mainer. We’ve rounded up three local recipes for you to try. Limed Lobster and Melon Skewers This recipe comes from Brook Dojny’s “Dishing up Maine: 165 recipes that capture authentic Down East flavors.” Makes about 40 small skewers, about 6 hors d’oeuvre-size portions […]