Explore its delicious – and slightly different – side.
Recipes
Posted inFood, Recipes, Signature Dish
Nun’s cheesecake – a favorite dessert at Brunswick Inn – wicked good
Topped with slivered almonds and a dusting of cinnamon, it’s dense and rich – even sinful, although Sister Marian might not care for that description.
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Posted inFood, Recipes
Leftover turkey and Brussels sprouts perfect for Boxing Day curry
Growing up with Indian traditions meant keeping Christmas traditions, then adding spices the next day.
Posted inFood, Recipes
Bring stuffed mushrooms into the modern era (and to a party)
Cremini offer deeper flavor than less expensive white mushrooms, and Spanish and Italian fillings heighten the satisfaction.
Posted inFood, Recipes
Spice up sweet potatoes and cook them quickly, too
They make a superb side dish and are easy to prepare in a skillet just before the meal.
Posted inCookbook Reviews, Food, Recipes
Cookbook review: ‘Good Housekeeping’s The Baker’s Book of Essential Recipes’
A detailed and comprehensive guide for the baker, this book gets our seal of approval.
Posted inCookbook Reviews, Food, Recipes
Cookbook review: ‘A Year of Gingerbread Houses’
This detailed guide to construction and decor requires time and tools.
Posted inFood, Recipes
Fear not, roasted duck is delicious and doable
Slow roasting, with some pricking every so often, results in moist meat and crispy skin.
Posted inFood, Recipes
The Maine Ingredient: Bright salads won’t wilt in holiday buffets
Orange and radish salad and French bistro salads look good, taste good and behave.
Posted inFood, Recipes
Vintage mincemeat recipe connects retired clergyman to his English roots
For 50 years, Kit Sherrill of Southport Island has made and shared mincemeat.