This Russian classic dates back more than 150 years. Pickles and pickle juice are key, says a Freeport home cook.
Recipes
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These blueberry crumble bars with a granola vibe are naturally sweet
With a nut-seed crust, jammy center and crumbly topping, they’re a nourishing treat that’s not too sweet.
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No matter how you make it, chicken teriyaki is savory, sweet and sublime
Teriyaki sauce in America has Japanese roots with Hawaiian influences. Cooks today can customize it to their liking.
Posted inFood, Recipes
Why more cooks – and gardeners – should embrace sorrel, an underrated lemony leaf
The perennial herb comes up in Maine gardens in early spring.
Posted inFood, Recipes
Home Plates: For one Maine woman, shakshuka is a window into other cultures
The Middle Eastern/North African dish is a deliciously thrilling way to break the etiquette rules she grew up with.
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Serve seared scallops on a creamy herb sauce for a quick, elegant meal
This recipe comes together fast, making it a terrific weeknight dinner.
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From a forgotten Indian cookbook, a deeply flavored chickpea curry
‘Lord Krishna’s Cuisine’ by Yamuna Devi won awards after it was published in 1987, but her book isn’t often cited nowadays.
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Cottage pie with turkey and peas offers comfort in any season
This version of a favorite comfort food makes for a festive meal year round.
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Napa cabbage gives this wedge salad extra crunch
The unrivaled versatility of this type of cabbage is on display in this crunchy riff on the classic wedge salad.
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Lemon poppy seed pancakes are a bright, textured delight
Pancakes are often considered a spurge that veers away from healthy breakfast goals – a reputation that isn’t entirely unwarranted. Since many batters are made primarily with white flour, sugar and butter, they’re literally a type of cake cooked in a pan – fine to eat now and then, but not every day. On the […]