Green Plate Special

Published
March 26, 2023

Avoid wasting bread by making the freezer your friend

Sliced bread freezes beautifully, and is always at hand when you need it.
Published
March 19, 2023

Green Plate Special: For plant-based meats to truly make a difference, they must be locally sourced

Tofu and tempeh made in Maine with soybeans from local farms are the best options for environmental benefit.
Published
March 12, 2023

Recycled bourbon barrels are adding value, and savor, to the maple syrup industry

The barrels get re-used. The maple syrup gets gorgeously flavored. Win-win.
Published
March 5, 2023

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

Use the gadget to turn all kinds of leftovers into salty, crispy, tempting snacks.
Published
February 25, 2023

Green Plate Special: Salt pork then and now

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.
Published
February 19, 2023

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

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.
Published
February 12, 2023

How do I love thee, brown butter? Let us count the ways

Used in baking, with seafood or drizzled on vegetables, brown butter offers nutty, complex depth that improves everything it touches.
Published
February 5, 2023

Lemons aren’t (remotely) local. Can you substitute something else?

It's situational, depending on the dish and technique, but sumac, for one, may work.
Published
January 29, 2023

Too much of a good thing? How to preserve leftover cream

Freeze it. Some tips on how best to do so.
Published
January 22, 2023

Radicchio – the leafy vegetable that’s almost too pretty to eat

But get over that. It's also delicious, in season now and available from your local farmer.