Contrasting textures and Middle Eastern flavors mark this hearty pearl barley-based bowl dish.
Recipes
Posted inFood, Recipes
Supersize your falafel into a burger
If you like falafel, you’ll love this falafel burger. (Does everything taste better if you call it a burger?)
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Posted inCookbook Reviews, Food, Recipes
‘Prep-Ahead Breakfasts & Lunches’ guides a meal prep newbie
Alea Milham’s cookbook includes helpful instructions on storing and reheating every dish.
Posted inFood, Recipes
To brighten scallops, why not try a sugar snap pea slaw?
Sliced snap peas, juicy English cucumbers and peppery radishes get together for a fresh, crunchy accompaniment to seared sea scallops.
Posted inFood, Recipes
Does your (once) favorite sandwich bore you? Try a banh mi. Everyone else is.
A few years ago, most Mainers had no idea what a banh mi was. Now an explosion of the Vietnamese sandwich in New England is blowing up lunch with compelling textures and robust flavors.
Posted inFood, Green Plate Special, Recipes, Source
How to turn a weed into a winner
The essentials of nettles are simple: Wear gloves to protect yourself from the sting, and blanch.
Posted inFood, Life & Culture, Recipes
Rhubarb lovers unite! (And everyone else can eat dirt)
As a wise food writer once said, ‘In my world there is no such thing as too much rhubarb!’
Posted inCookbook Reviews, Food, Recipes
‘Farmacy Kitchen Cookbook’ is on a mission to get you to think about what you eat
The vegan cookbook offers recipes, yes, but also a philosophy of healing, balance, good intentions and kindness to animals.
Posted inFood, Recipes
Now that you like rhubarb, right? Get in the kitchen and bake
The combination of rhubarb and roses is unusual and wonderful. Tosca Cake is a Swedish classic.
Posted inFood, Recipes
Take your Caesar salad to the grill to get a smoky char
It’ll bring a whole new dimension to the classic.