Suck out the sweet and delicious meat, add any unfertilized eggs to sauce, and be sure to save the shells for stock.
Green Plate Special
Posted inFood, Green Plate Special, Recipes
DIY cordials are simple to make, but patience is key
Save money, and supply yourself with delicious homemade gifts or an ingredient for your own household drinks.
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Posted inArts & Entertainment, Food, Green Plate Special, Recipes, Review
New documentary argues carnivores and vegans can find middle ground
Directed by the founder of the Reducetarian Foundation, ‘Meat Me Half Way’ is fascinating and multi-faceted.
Posted inFood, Green Plate Special, Recipes
What’s for dinner? Toast. Think it sounds unsophisticated? Then call it tartine
It’s fast, it’s creative, and you can use up all your leftovers.
Posted inFood, Green Plate Special, Recipes
Can you eat Maine bluefin tuna with a clear conscience?
It’s complicated, but here’s a hint to tuna lovers: the news is good.
Posted inFood, Green Plate Special, Recipes
In which our columnist reveals the real reason she loves no-churn ice cream
Hint: Sustainability doesn’t really enter the picture.
Posted inFood, Green Plate Special, Recipes
This pizza crust is really good
Pizza dough from the new Skowhegan-based The Good Crust both tastes good and does good.
Posted inArts & Entertainment, Books, Cookbook Reviews, Food, Green Plate Special, Recipes
‘The Maine Farm Table Cookbook’ celebrates the state’s many food producers
Kate Shaffer’s newest cookbook also serves as a guidebook.
Posted inFood, Green Plate Special, Recipes
The Halibut Project at Chaval restaurant brings mouth-to-tail-fin eating to diners
For the length of local halibut season, chef de cuisine Kirby Sholl is featuring halibut on the menu from head to rib to ‘wing.’
Posted inFood, Green Plate Special, Recipes
Settle in to a verdant green setting to enjoy your ‘green’ picnic
Some suggestions for making your Memorial Day picnic green in both senses of the word.