Recipes - Portland Press Herald

A West African vermicelli and rice dish stirs up Rice-A-Roni memories

by Jim Webster The Washington Post February 19, 2023February 17, 2023

A recipe for vermicelli, rice and spinach from Marie Kacouchia’s book ‘Vegan Africa’ came from her mother but is globally relatable.

by Allison Robicelli Special to The Washington Post February 19, 2023February 17, 2023

While not crispy like baklava, these honey-cinnamon sticky buns with walnuts have the same flavors as the popular Middle Eastern dessert.

by Ann Maloney The Washington Post February 12, 2023February 1, 2023

Supper comes together in just 30 minutes yet still feels celebratory.

by Ann Maloney The Washington Post February 12, 2023February 1, 2023

And with this dish, it’s just 30 minutes to a flavorful dinner.

by Christine Burns Rudalevige February 12, 2023May 14, 2026

Used in baking, with seafood or drizzled on vegetables, brown butter offers nutty, complex depth that improves everything it touches.

by Ellie Krieger Special to The Washington Post February 12, 2023February 1, 2023

The warming stew, made from ingredients native to North America, is all about nourishment and comfort.

by Becky Krystal The Washington Post February 5, 2023January 27, 2023

It’s a flexible dish that can be customized for varying tastes.

by G. Daniela Galarza The Washington Post February 5, 2023February 2, 2023

Chicken sausage can add lots of flavor, or you can leave it out for a vegan version.

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

It’s situational, depending on the dish and technique, but sumac, for one, may work.

by Aaron Hutcherson The Washington Post January 29, 2023January 20, 2023

Korean rice cakes, Romanized as tteok, are a staple ingredient in the country’s cuisine. Here’s what you need to know.