While you patiently wait for the dazzlers, like strawberries and tomatoes, pair the last of the storage root veggie crops with a sprightly herb pistou.
Recipes
Posted inFood, Recipes
Eat the rainbow with this vegetable-packed curried tofu sandwich
A sandwich with whole-grain bread, loads of colorful vegetables and curried tofu salad is both beautiful and nutritious.
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Posted inFood, Recipes
Frozen artichokes are the secret star in this one-pot chicken dish
A play on an Italian-American dish, this wintry-sounding braise tastes of spring, thanks to frozen artichokes, and can be made year round.
Posted inFood, Recipes
Cheesy broccoli strudel is a taste of the magic of ‘Moosewood Cookbook’
The strudel is one of the many approachable recipes in this best-selling 1977 cookbook. Nearly 50 years later, it more than holds up.
Posted inFood, Recipes
A little sugar won’t ruin healthful eating, as this ricotta dip shows
This delicious no-cook dessert can be thrown together in minutes and is great for special days – or everyday.
Posted inFood, Recipes
She raised a family and ran a restaurant in Portland. Now citizenship solidifies Huong Le’s home
As a young mother, she emigrated from Vietnam to Maine, where her family and their food continue to enrich the community.
Posted inFood, Green Plate Special, Recipes
Dandelions are the key to a locally sourced piccata
The flower’s buds can be made into capers, which typically come from a plant that doesn’t grow in the U.S.
Posted inFood, Green Plate Special, Recipes
In a nutshell: One nut is pretty much like another
In most recipes a pecan can stand in for a walnut, a cashew for a Brazil nut, yada yada yada, with just a few small considerations.
Posted inFood, Recipes
This lemony pasta with smoked salmon is a low-lift, 30-minute recipe
A bonus? You can easily adapt it to use up leftover bits of whatever you’ve got.
Posted inFood, Recipes
This clam toast is a shortcut to the classic New Haven pizza
If you can’t get to Connecticut soon, this 10-minute French bread pizza recipe will give you a taste of a regional favorite.