From Buffalo to Los Angeles, regional influences give cities and states their own brands of meaty sandwiches.
Recipes
Posted inFood, Recipes, Vegan Kitchen
Local chefs turn squash into a star on autumn menus
Whether in curry, sandwiches, cheesecake or more, the versatile vegetable earns a big role.
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Posted inChop-Chop, Food, Recipes
For Five Fifty-Five pastry chef Yazmin Saraya, Day of the Dead is an important celebration
The Mexican holiday, celebrated in early November, entices the spirits of the deceased back to Earth with their favorite foods.
Posted inFood, Recipes
For these 2 reasons, a classic combo endures
After a good coconut soak, red lentils are ready to top your rice.
Posted inFood, Recipes, Signature Dish
Signature Dish: Fried lobster comes with warm memories of grandmother
The late Eileen Johnson, who owned the Rock Ovens restaurant in Harpswell, fed her customers as well as she did her family.
Posted inFood, Recipes
Accents from around the world turn meatballs trendy
The good old standby doesn’t just swim in tomato sauce anymore.
Posted inFood, Recipes
Popcorn warms to flavors of the season
Popping the kernels in a stovetop pot reduces cost and calories.
Posted inFood, Recipes
Hot tip for cheesecake: Enjoy it right out of the oven
Warm Pumpkin-Bourbon Cheesecake will convince you.
Posted inFood, Recipes
‘War’ cake goes without, but you won’t notice a difference
The way the cake goes together seems odd until you grasp the thinking behind it.
Posted inFood, Recipes
This edamame dish can be used as a side dish or as the star
The edamame in the pod are perfect to grab to stave off hungry kiddos while dinner is being prepared.