Three experts describe how to maximize texture and flavor in a healthy patty.
Recipes
Posted inCookbook Reviews, Food, Recipes
‘America’s Best Breakfasts’ uses day’s first meal to take readers on tour of the country
Based on these recipes, there is a lot more to breakfast than bacon, eggs and oatmeal.
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Posted inFood, Recipes
The Maine Ingredient: What’s not to like about chowder and biscuits?
This version of chowder highlights the late-summer bounty of summer squash.
Posted inCookbook Reviews, Food, Recipes
‘The Cardamom Trail: Chetna Bakes with Flavours of the East,’ may be a struggle in American kitchens
But if you’re willing, the delicious results are worth the trouble.
Posted inFood, Recipes
For college-bound kid, Mom’s cooking becomes his own
A mother’s attempt to teach her son kitchen self-sufficiency runs into some snags.
Posted inFood, Recipes
With watermelon and basil, peach and prosecco – soup’s on
Fresh ingredients and plenty of seasoning are keys to success when exploring the many varieties of chilled soup.
Posted inFood, Green Plate Special, Recipes, Source
Garden herbs that bolt early still have plenty to offer
From flavored oils, to broths, to holiday drinks, there are lots of uses for the stems and flowers.
Posted inFood, Recipes, Vegan Kitchen
Doctors throw party to accentuate appeal of Earth-friendly food
The delectables and demonstrations at the Physicians for Social Responsibility event seek to show guests healthier eating choices for the planet.
Posted inFood, Recipes
Take right veggies, add some zingy sauce and roll with it
Rice paper wraps give you the option of salad as a finger food.
Posted inFood, Recipes
Use of old bread in panzanella a gift of good sense from Italy
Combining stale baked goods with fresh summer produce is a tasty way to reduce waste.