Green Plate Special
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PublishedNovember 23, 2014
Giving thanks for holiday leftovers and for reducing waste
A tasty hash helps you enjoy leftovers instead of adding to the tons in landfills.
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PublishedNovember 16, 2014
Thinking big about buying meat, and small in cooking it
For a svelter you and a greener world, eat stew with lots of flavor but less beef.
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PublishedNovember 9, 2014
Green Plate Special: Any old vegetable can become a sexy quickle
Turn on the stove for barely a minute and you can have very quick pickles.
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PublishedNovember 2, 2014
Green Plate Special: Canning (and canny) CSA lets you eat Maine food all winter long
Among her many offerings, Cheryl Wixson's pumpkin-maple butter and applesauce provide the makings for a tasty custard.
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PublishedOctober 26, 2014
Trick to making pumpkin treats: a sweet jack-o’-lantern
Pie pumpkins are smaller than most carving ones, but their pulp is perfect for prize-winning caramels.
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PublishedOctober 19, 2014
15 ways to reuse the butter wrapper
Get in the habit of re-use.
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PublishedOctober 12, 2014
Skate rebounds to good rating for sustainable eating
Try making the kite-shaped Gulf of Maine fish with apples and capers.
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PublishedOctober 5, 2014
A great cheese demands that even its rind be used
Parmigiano-Reggiano rind makes many dishes richer, including a broth with ravioli or tortellini.
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PublishedSeptember 28, 2014
Lowly lard at last becoming upper crust
Many pie bakers say lard makes the flakiest and tastiest pie dough.
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PublishedSeptember 21, 2014
New and classic food carriers make lunch less trashy
Put portable meals in multi-use Mason jars to reduce waste.
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