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.
Green Plate Special
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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.
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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.
Posted inFood, Green Plate Special, Recipes
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.
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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.
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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.
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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.
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Paella wasn’t always a (delicious) dinner party trick
Born as the humble food of farm laborers in Valencia, it was cooked over an open fire in the field with whatever ingredients were easily at hand.
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Are you considering a switch from gas to induction? Here are some tips
Gas stoves have come under criticism for their impact on the environment and people’s health. Can we induce you to change?
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One last piece of advice: Be flexible
Seasonal, local, organic, etc. But the key lesson columnist Christine Burns Rudalevige has to convey about being a sustainable cook and eater? Stay flexible.