Recipes - Portland Press Herald

‘K Food’ redefines Korean home cooking

by Chelsea Conaboy Features Editor July 20, 2016July 20, 2016

Sweet and tangy flavors spice up burgers, sandwiches and more.

by Linda Gassenheimer Tribune News Service July 20, 2016July 20, 2016

It’s a quick-and-easy way to make a summer treat.

by MEERA SODHA The Associated Press July 20, 2016July 20, 2016

This treat comes from an Indian grandma who got creative with Anglo-Indian dishes.

The recipes are quite eye-catching even if the book is a bit of a mess.

by Brooke Dojny July 13, 2016July 13, 2016

Look for them at your local farmers market.

by Daniel Neman St. Louis Post-Dispatch July 13, 2016July 13, 2016

Creativity, appearance and big flavors will help assure what you bring to the party will be a favorite.

The recipe dates back to a 1934 edition of a Boston cookbook.

Tacos have come a long way since the days of iceberg lettuce and hard store-bought shells

Dorothy Wellington Britt knew how to cook and sew, but she could also paint, ride a horse through the Canadian Rockies and join in protests.

by Cathy Barrow Special to The Washington Post July 6, 2016July 5, 2016

Or if you preserve only one thing this summer, consider these dill pickle chips.