The roasted vessels can be filled with a host of different ingredient combinations – the only limit is your imagination.
Green Plate Special
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Green Plate Special: Atlantic salmon have an upstream battle in Maine
The population is declining and that’s likely to continue, but there are other places to find the fish or species that can substitute.
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Posted inFood, Green Plate Special, Recipes
Sweet-sour reduced cider syrup enhances many an autumn dish, including apple pancakes
To make the syrup, double double boil and bubble for several hours – or buy it, if you prefer.
Posted inFood, Green Plate Special, Recipes
It’s chili season. Time to ferment
Some like it hot, hot, hot.
Posted inFood, Green Plate Special, Recipes
Can’t wait? Poach your pears and make chocolate pear cake
The window of pear perfection is fleeting. We’ve got a fix for that.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: The many reasons dill blossoms are kind of a big deal
You can use different parts of the plant in all sorts of ways.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: Foolproof Hollandaise keeps you from wasting precious local eggs
Goodbye anxiety in the kitchen, hello luscious Hollandaise on the plate.
Posted inGreen Plate Special, Recipes
Green Plate Special: With fresh cheese like ricotta, you’ve gotta buy local
Fortunately, Maine has at least a few cheesemakers who’ve mastered the process.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: Eat locally, seasonally – and take a page from Persian kitchens
Cookbook writer and eco-conscious chef Louisa Shafia is visiting Rockport this week to cook and teach.
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.