A gift of locally grown, harvested, dried and crushed Aleppo pepper delighted this spice-loving, locally minded cook.
Green Plate Special
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Green Plate Special: Of George Washington pie, party tricks and bread pudding
And a warming recipe for Maple-Walnut Bread Pudding. Nothing wrong with that.
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Some of us love trash, and some of us love beets…
Happy Valentine’s, Oscar the Grouch (and the rest of you, too). Please sing along!
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Green Plate Special: Mix and match chowder rules
As long as you’ve got the key components – the broth, the star, the chunk and the thickener – you can make chowder of any sort.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: Make every cup of coffee count (twice)
Getting your morning cup of coffee requires a lot of resources. At least squeeze as much as you can from the beans. If the environmental argument doesn’t sway you, this mocha cake will.
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Green Plate Special: This little piggy is better for the farmer, the field and the eater
The farmers at Roaring Lion Farm are raising Meishan heritage pigs.
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Green Plate Special: When you waste food, you waste a lot of (your own) money
If helping the environment can’t persuade you to waste less, maybe helping your pocketbook can.
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Fireplace cookery 101: Since the fire is going, try making dinner
Cook chestnuts, s’mores, sausage stew and much more.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: A classic recipe from ye olde England adapts to New England
Toad-in-the-hole adds sausages to Yorkshire pudding batter for an economical, comforting and versatile dish.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: Winter salads deserve a spot in your kitchen
No juicy, peak season tomatoes or tender kernels of just picked corn, but winter salads in Maine can offer heft, crunch, tang and charm all their own.