Green Plate Special
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PublishedMarch 4, 2018
Recipe: Really Crispy Roasted Potatoes
These potatoes will have a crunch on the outside but will be soft on the inside.
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PublishedMarch 4, 2018
How to get every last bit – and we mean every last bit – out of your kitchen scraps
When dreary weather invites you to set a stockpot on the burner, creative use of leftover vegetables can help you reduce waste.
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PublishedFebruary 25, 2018
Green Plate Special: There’s more than one way to roast a chicken
This intriguing method both cuts down on energy use and promotes crispy skin on all sides.
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PublishedFebruary 18, 2018
Green Plate Special: If cheese is smoked, you’ll need less of it, lightening your footprint on the Earth
And have we got some tasty Maine-made smoked ricotta for you!
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PublishedFebruary 11, 2018
This Valentine’s Day, upcycle an old shirt into an apron for those you love
Fear not: You don't need to be a seamstress or tailor to manage it.
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PublishedFebruary 4, 2018
Recipe: Local flour, sunflower seed and olive oil crackers
This recipe makes 28 large crackers.
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PublishedFebruary 4, 2018
Local products are seemingly everywhere, so where’s the local cooking oil?
It seems not enough acreage of oilseed crops is being grown in Maine to make a commercial processing facility here feasible.
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PublishedJanuary 28, 2018
Make marmalade the resourceful way – with the peel, pith, pulp and pips
If you're going to truck in fruit from afar, use every last bit. And then make some glorious scones.
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PublishedJanuary 21, 2018
Mussels are shells of their former selves, but with so much to offer
Here are a few ideas for repurposing the empty shells for dinner.
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PublishedJanuary 14, 2018
Why don’t we apply the principles of nose-to-tail eating to scallops?
It's lost on many diners that half of the scallop is tossed out at sea even though it's perfectly edible.
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