Many pie bakers say lard makes the flakiest and tastiest pie dough.
Green Plate Special
Posted inGreen Plate Special, Source
New and classic food carriers make lunch less trashy
Put portable meals in multi-use Mason jars to reduce waste.
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Posted inGreen Plate Special, Source
Bumper fall crop of honey expected in Maine
Use some to make Honeyed Curried Chicken
Posted inGreen Plate Special, Source
Maine peaches may be tricky to grow, but they’re easy to eat
Especially in an Almond-Peach Tart.
Posted inGreen Plate Special, Source
Alone in the kitchen with a (very, very, VERY large) zucchini
Sufferin’ succotash! What are you gonna do with this monster?
Posted inFood, Green Plate Special, Source
Seaweed grows into bigger roles than just the sushi one
It’s good for you and, when responsibly harvested, good for the planet.
Posted inFood, Green Plate Special, Source
Can your old ideas about eating Maine sardines
Local sardines are cheap, delicious and sustainable.
Posted inGreen Plate Special, Source
Sauteed milkweed pods: A recipe to delight the forager
The taste of the finished product is a somewhat sweet mix between fiddleheads and fresh green beans.
Posted inGreen Plate Special, Source
Zucchini’s boy blossoms good to eat
They taste faintly of zucchini, only sweeter.
Posted inFood, Green Plate Special, Source
Lobsters boiled today make bisque tomorrow for savvy cooks
Flavorful stocks infuse sweet undertones into soups, sauces, risottos and poaching liquids.