Recipes - Portland Press Herald

Bread & Butter: Move from island to Portland leads to rediscovery of dining – and cooking

by Kate Shaffer May 25, 2016December 9, 2016

Chef Kate Shaffer of Black Dinah Chocolatiers savors the city’s restaurant abundance and adapts to a tiny kitchen.

by Leslie Brenner Tribune News Service May 18, 2016May 18, 2016

Making them with powdered rather than fresh masa gives you a wrap that still surpasses store-bought.

The school’s music director conducts the re-creation of a 1947 community cookbook to raise funds for his department.

by Dorie Greenspan Special to The Washington Post May 18, 2016May 18, 2016

When you make your own, you can skip the raisons, add almonds, flax, millet – it always comes out great.

An updated guide and a new cookbook lead readers through New England’s lobster shacks and seafood markets.

by Brooke Dojny May 18, 2016May 18, 2016

Rhode Island’s Rocky Point Red Chowder is a great accompaniment to clam fritters.

by SARA MOULTON The Associated Press May 18, 2016May 18, 2016

It is best to peel the spears and allow longer cooking time than with green asparagus.

This excellent recipe compilation offers many clever tricks that add flavor and interest to paleo and low-carb diets.

by Kate Shaffer May 11, 2016December 9, 2016

Co-founder Kate Shaffer misses the natural world but appreciates the less-complicated logistics.

Making a meal for just two seems like a lot of work with not a lot of payoff, at least if you follow the recipes in this cookbook.