Eat, cook, look, learn. The cookbook offers tips, history and photos in addition to recipes.
Recipes
Posted inFood, Recipes
The Maine Ingredient: Go wild with fungi that you can trust
Try safe mushrooms in chicken cacciatore or with grits or in almost anything else.
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Posted inChop-Chop, Food, Recipes
Cape Elizabeth poet Marcia F. Brown talks about reading, writing and food
Book groups serve as the inspiration for her new book, ‘Well Read, Well Fed.”
Posted inFood, Recipes
Farro: Ancient grain good for modern fare
Substitute it for rice and try it as a base for a grilled or roasted veggie salad.
Posted inFood, Green Plate Special, Recipes, Source
Five ways to use your fall apple bounty – peels, cores and all
Ideas for reducing waste range from making vinegar to flavoring bourbon.
Posted inFood, Recipes
Diversify with slow-cooked chicken and pork
Ten fresh ideas for easy meals may renew your affection for your cooker.
Posted inCookbook Reviews, Food, Recipes
Cookbook review: ‘Brazilian Barbecue & Beyond’
A shrimp soup is one of many tantalizing recipes that go along with insights about Brazil’s culture.
Posted inFood, Recipes
Ditch rice; go with a new grain for better stuffed peppers
Freekeh, a Middle Eastern ‘green’ wheat, is delicious, healthy and behaves well under pressure.
Posted inFood, Recipes
The Maine Ingredient: Feast like Germans do for Oktoberfest
The Bavarian celebration is a great time to enjoy sausages, sauerkraut and cheesy egg noodles, perhaps with a good beer. (Granted, most times are a great time to eat sausages, noodles and sauerkraut and toss off a few beers.)
Posted inFood, Recipes
Maine, N.H. chefs compete – and fraternize – at late-night get-togethers in Kittery
Yes, we compete for customers, one chef said. ‘But we’re also close friends who talk about food constantly, learn from each other regularly, and inspire each other to cook the best food we can.’