Just remember to keep your (social) distance.
Green Plate Special
Posted inFood, Green Plate Special, Recipes
Green Plate Special: The fate of wild salmon may point to the fate of the planet
And if history is any guide, we should be worried, writer Mark Kurlansky argued on a recent visit to Maine to promote his new book.
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Posted inFood, Green Plate Special, Recipes
Green Plate Special: What can Maine cooks in 1820 teach us about cooking today?
A lot, as it turns out. Eating locally and sustainably in 1820 was just what you did.
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Green Plate Special: Maine’s fishermen are counting on you to eat local flounder
Trust us, this is no hardship.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: What’s the secret to the best pizza in Maine?
We have two words for you: Maine flour.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: To get the most out of expensive, sustainable ingredients, make broth – twice
Both French and Japanese cooks have a thing or two to teach us about wringing the value out of ingredients in our kitchens.
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Green Plate Special: Bright, salty, funky preserved lemons to get you through a Maine winter
Making them requires few ingredients – and a long wait.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: On Valentine’s Day, think sweet potatoes for your sweetheart
More local farmers are growing the tubers, which turn out to be a perfect pair for Maine maple syrup.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: You can go electric without giving up your old flame
The air fryer used for this chickpea recipe is just one of many worthy electric appliances.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: Get your local ducks in a row
They are expensive in part because it costs farmers a lot to process them. So you’ll want to make the most out of your purchase using everything but the quack.