Green Plate Special
-
PublishedApril 9, 2025
Transform humble stuffed cabbage into an elegant showstopper
Top the Charlotte de Chou with a decadent creamy mustard sauce.
-
PublishedMarch 26, 2025
Dreaming of asparagus but the local season is still months off?
Take heart: These ideas deliciously revitalize winter's root veggies and humans' jaded appetites.
-
PublishedMarch 13, 2025
Kick it up a notch with spicy maple syrup
We all love the pure stuff, of course, but maple syrup infused with heat can add fun and flavor to foods as varied as cocktails, cookies and chicken and waffles.
-
PublishedFebruary 27, 2025
As the price of eggs goes ever higher, try these tips to use fewer
Whether you are baking with eggs or eating them for breakfast, you can swap in other ingredients, use commercial egg substitutes or bulk up dishes so eaters won't notice the lack of eggs.
-
PublishedFebruary 13, 2025
Experimenting with a local flour that may surprise you
There's a learning curve as you learn to use Maine Grains' Organic Black Bean Flour, but expect healthful payoffs.
-
PublishedJanuary 30, 2025
Reduce the amount of meat in your diet with a gentle flexitarian approach
We've got a few tips to get you started, plus a tasty recipe for Extra Crispy Baked Orange Tofu with Broccolini that makes a strong case for meatless meals.
-
PublishedJanuary 14, 2025
For 2025, stock your kitchen with 25 items from Maine’s incredible array of local foods
From maple syrup to mustard, farro to furikake, here's a list of some of our columnist's must-have Maine ingredients.
-
PublishedJuly 21, 2024
Walnut oil made the old-fashioned way is dear, but is worth every euro
At a picturesque walnut press in France, the oil is still made the traditional way, and its flavor can't be beat.
-
PublishedJune 2, 2024
Do urban farms make a difference when it comes to feeding city dwellers?
We lack the data to answer the question. But urban gardens and farms have educational and cultural value.
-
PublishedMarch 15, 2024
Local boy makes good in the gastronomic capital of Paris
Raymond native Justin Terry moved to Paris a decade ago and now runs a Japanese restaurant there that specializes in ramen.
- 1
- 2
- 3
- …
- 53
- Next Page →