Recipes - Portland Press Herald

Pomegranates and walnuts form a rich base for fesenjan, a sweet-tart Iranian braise

by G. Daniela Galarza The Washington Post December 12, 2021December 3, 2021

Traditionally, Iranian khoreshts are simmered for hours, but we’ve got a couple of shortcuts to share.

by Kate Krader Bloomberg December 12, 2021December 3, 2021

The recipe is a standout of the new Italian American cookbook by Angie Rito and Scott Tacinelli.

by Ellie Krieger Special to The Washington Post December 12, 2021December 3, 2021

While healthfully produce-driven, they are in a different class entirely from a yawn-inducing cut vegetable platter.

by Ellie Krieger Special to The Washington Post December 5, 2021November 26, 2021

All the jewel tones of fall are reflected in this weeknight friendly dish.

by Christine Burns Rudalevige December 5, 2021May 14, 2026

With stamps, ribbons and pine cones, you can repurpose them into beautiful holiday wrapping paper.

by Ann Maloney The Washington Post December 5, 2021November 26, 2021

For a thrifty, easy dinner, try molletes, a tried and true Mexican comfort food that will warm you on a chilly night.

by Christine Burns Rudalevige November 28, 2021May 14, 2026

Here is a cornucopia of options for making use of that one last thing in the fridge.

by Ellie Krieger Special to The Washington Post November 28, 2021November 19, 2021

With a rich tomato broth, bright green spinach and pieces of lasagna noodles, this soup is sure to hit the spot.

by Ann Maloney The Washington Post November 28, 2021November 19, 2021

The contrasts of flavors – and textures – make the salad something special.

Print: A Bookstore co-owner Josh Christie has (finally) found a hobby.