Recipes - Portland Press Herald

This burrata-topped burger is big, beautiful and ready in about 30 minutes

by Ann Maloney The Washington Post March 12, 2023March 2, 2023

To create this big-flavored, messy burger, roasted red bell peppers, Italian sausage and parmesan are added to the patties.

Food, Green Plate Special, Recipes

The waffle iron is your secret weapon in the fight to reduce food waste

by Christine Burns Rudalevige March 5, 2023May 14, 2026

Use the gadget to turn all kinds of leftovers into salty, crispy, tempting snacks.

Recipes

This beet salad turns to the microwave with surprisingly good results

by Jim Webster The Washington Post March 5, 2023February 25, 2023

Beets are most often roasted, you can save time by using a microwave without sacrificing much taste.

Recipes

This salmon salad with mango vinaigrette brings sunshine to the table

by Ellie Krieger Special to The Washington Post March 5, 2023February 25, 2023

Try bright and sunny mango dressing to shake off your winter blues.

Food, Recipes

This French onion pasta is internet famous – and lives up to the hype

by Aaron Hutcherson The Washington Post February 26, 2023February 18, 2023

This dish, popularized on TikTok, turns French onion soup into a one-pot pasta full of onion flavor that captures the essence of the classic soup.

Food, Recipes

Simply seared fish gets a briny finish with a caper-olive salsa

by Ann Maloney The Washington Post February 26, 2023February 18, 2023

Chopped olives and capers come together with fresh herbs to create a big-flavored salsa that would be tasty on just about any white-fleshed fish.

Food, Recipes

Jump-start your morning with Caribbean-inspired greens and eggs

by Ellie Krieger Special to The Washington Post February 26, 2023February 18, 2023

Inspired by callaloo, a mix of spinach and Swiss chard enlivens breakfast eggs with color, texture and nutrition.

Food, Green Plate Special, Recipes

Green Plate Special: Salt pork then and now

by Christine Burns Rudalevige February 25, 2023May 14, 2026

Much of the difference is in how we use it today, less as the center of a meal than as a way to flavor dishes.

Food, Recipes

Queso, the Tex-Mex cheesy dip that begs for just one more scoop

by Aaron Hutcherson The Washington Post February 19, 2023February 17, 2023

This new and improved recipe for the Tex-Mex dip adds layers of flavor and spice without sacrificing the traditional creamy texture.

Business, Food, Green Plate Special, Recipes

From scourge to sauce? Fish sauce may be the answer to stopping the invasive green crab

by Christine Burns Rudalevige February 19, 2023May 14, 2026

Working with scientists, a local chef has developed an Asian fish sauce from the crabs. It’s local, pungent and could be one way to reduce the crabs’ numbers.