Shake it, or make it, then bake with it.
Recipes
Posted inFood, Recipes
A rich chocolate — and beet — cake for Mother’s Day
Show Mom some love, and that you appreciate all those years of telling you to eat your vegetables.
advertisement
Posted inFood, Recipes
Celery root: It’s not pretty, but it’s pretty tasty in slaw
It’s also a good source of filling fiber and the often-overlooked vitamin K.
Posted inRecipes
Sneaking some healthy, green fats into morning muffin treats
Ever-popular avocado can be a star in baking, too.
Posted inGreen Plate Special, Recipes, Source
A new fish for Maine waters – and dinner plates
Black sea bass have expanded their territory northward and are consuming native fish. One way to attack the problem? Eat it.
Posted inFood, Recipes
An audaciously elemental serving of Milk Bar
Pastry chef Christina Tosi’s new cookbook mixes convenience and craft
Posted inFood, Recipes
Teens in transition learn joy of cooking healthfully with Cooking Matters
Kids from Portland’s Learning Works school get hands-on practice in eating well on a budget.
Posted inFood, Recipes
The Maine Ingredient: Spring vegetables and herbs brighten chowder
Add a Brussels Sprout Slaw and good bread to a garden-enhanced fish chowder.
Posted inChop-Chop, Food, Recipes
Recipe exhibit at Maine Historical Society shows state’s changing tastes
Peanut butter soup, a World War I recipe to encourage rationing, tastes like ‘a warm milkshake.’
Posted inFood, Recipes
For grilled cheese perfection, treat it like meat on the barbie
Keep the heat down, the lid on, and your sandwich will be both oozy and unburned.