Pumpkin spice is everywhere, but few mention the gourd’s healthful qualities.
Recipes
Posted inFood, Recipes
For a vegetarian borshch with oomph, bust out the tangy sauerkraut
Sauerkraut lends its tangy funk to this hearty beet soup.
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Posted inFood, Recipes
How to bake with nut flours for gluten-free treats
Nut flours are a staple of gluten-free baking. Here’s how — and when — to use them.
Posted inFood, Recipes
For this Mainer, homemade gummy candy is a lesson in learning from failure
Sure, all cooking is science. But some culinary projects are a lot more forgiving than gummycraft.
Posted inFood, Green Plate Special, Recipes
Here’s what Mainers can do to get the most out of their groceries
Use our best kitchen and shopping tips to help save you money and prevent food waste.
Posted inFood, Recipes
The taco salad began in Disneyland. Here’s our modern take
This steak version gives a modern twist to the taco salad predecessor that Fritos and Disney sold beginning in 1955.
Posted inFood, Recipes
Skillet miso cod with warm slaw brims with protein, fiber and flavor
This delicious one-pan meal can be on your table in about 30 minutes for a quick dinner on a busy night.
Posted inFood, Recipes
Maine’s tomato season is ending. Here’s how to preserve the harvest the Italian way
Is it the wintertime stash of home-canned tomatoes that appeals? Or the traditions surrounding the process of preservation?
Posted inBooks, Food, Recipes
Maine author Barton Seaver and chef Andrew Zimmern’s new book shows the importance of ‘eating blue’
‘The Blue Food Cookbook,’ which arose from Seaver and Zimmern’s work on the 2024 PBS docuseries ‘Hope In The Water,’ argues that seafood can be more accessible, affordable and sustainable than we think.
Posted inFood, Recipes
Sheet pan gnocchi with leeks is an all-in-one meal made simple
A sheet pan is the hero of this roasted gnocchi recipe with tender leeks, juicy tomatoes and burnished cheese.