Fettuccine Alfredo began as a simple dish of pasta, butter and cheese, but the ratio and list of ingredients have grown over time.
Recipes
Posted inFood, Green Plate Special, Recipes
Are you considering a switch from gas to induction? Here are some tips
Gas stoves have come under criticism for their impact on the environment and people’s health. Can we induce you to change?
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Posted inFood, Recipes
Cooking with lemongrass means hacking your way to flavor
Lemongrass stalks have a tough exterior and bottom core, but once you get past all that, a wonderfully aromatic perfume awaits.
Posted inFood, Recipes
It’s crunch time: A popcorn primer for awards season
With film awards in full swing and the Oscars looming on the horizon, it’s as good a time as any to level up your popcorn game. We have recipe and topper ideas to keep you popping all winter long.
Posted inFood, Recipes
For an easier, heartier gnocchi, do as the Romans did
Gnocchi alla Romana turns a polenta-like semolina porridge into disks that bake with butter and cheese. What’s not to love?
Posted inFood, Recipes
Home Plates: May we introduce you to kasha?
A Saco cook of Polish and Ukrainian descent grew up on homey bowls of buckwheat groats – and she thinks you should try them, too.
Posted inFood, Recipes
Shake up breakfast with savory oatmeal with eggs and pesto
Take your morning oatmeal in a satisfying savory direction.
Posted inFood, Recipes
Home Plates: A home cook and bread baker ponders if baking is art or science
Both, Lindsay Porto concludes, and her Anadama bread is delicious proof.
Posted inFood, Recipes
Sharing this Jacques Pépin chicken recipe is my parting gift to you
Pépin slathers chicken breasts with a mayonnaise-sriracha mixture before baking them into a moist, delicious entree.
Posted inFood, Recipes
Lion’s mane mushrooms make this easy fried rice roar with flavor
This furry-looking mushroom resembles crabmeat when shredded, making it a fun choice for plant-based takes on seafood dishes.